Nele Brügge
Researcher and PhD Student at DFKI and the University of Luebeck
nele.bruegge [AT] dfki.de
Apple Cinnamon Sour Cream Cake
One of my favourite cakes.
Ingredients
Shortcrust pastry base
- 175 g butter
- 175 g sugar
- 1 egg
- 200 g flour
- 1 tsp baking powder
- 1 pinch salt
Filling
- 5 apples
- juice of half a lemon
- 500 ml apple juice
- 2x vanilla pudding powder or 75g cornstarch + some vanilla
- 1 tbsp sugar
Topping
- 200 g heavy cream
- 200 g sour cream (Schmand)
- 2 tbsp sugar
- 1 packet vanilla sugar
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 180°C (160°C fan).
- For the base, combine all ingredients, knead.
- Press the dough evenly into the bottom of a (26 cm diameter) pan.
- Peel, core and slice the apples. Toss with lemon juice.
- For the filling, stir the apple juice, pudding powder (or cornstarch + vanilla) and sugar in a pot. Bring to a boil while stirring. Let it boil for 1-2 minutes until thickened.
- Remove from heat and stir in the apple slices. Pour the mixture onto the base in the pan.
- Bake for approx. 45 minutes.
- For the topping, whip the heavy cream until stiff.
- Gently fold in the sour cream, sugar, vanilla sugar.
- Spread the topping evenly over the cooled cake.
- Sprinkle with sugar and cinnamon.