Apple Cake

I didn’t want to go to the grocery store today, but as I was flipping through recipes every one called for an ingredient I didn’t have. Then, I came upon this one. I had apples and a lemon, it was meant to be.



I love simple cakes like this one. Not too sweet, just a little bit dense, and covered in fresh fruit. They are comforting and delicious. Perfect with coffee after dinner.



German Apple Cake
from Rustic Fruit Desserts

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup unsalted butter
1/2 cup sugar
zest of 1 lemon
2 eggs
1 teaspoon pure vanilla extract
2 apples, peeled, cored, and each cut into 6 pieces
2 tablespoons of turbinado sugar

Preheat the oven to 350. Butter a 9 inch round baking pan.
Whisk together flour, baking powder and salt together in a bowl.
Cream the butter, sugar and lemon zest on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in vanilla.

Add the flour mixture all at once and mix on a low speed just until incorporated. Pour (more like spoon, it will be very thick) into the prepared pan.

Score the peeled side of the apples with the tines of a fork and arrange the apples atop the batter around the perimeter with 1 slice in the middle (I cut each large slice into 3-4 small slices)

Sprinkle with turbinado sugar and bake for 35-40 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean. Sometimes the batter around the apples looks slightly underdone, but don’t worry; it’s just the moisture from the apples.