Saturday, October 24, 2015

Double Layer Apple Cake

Lately I've been baking cakes almost daily, mostly with apples. Usually the apples, when sliced, not grated, being heavier than the batter, fall to the bottom of the cake. So, I've been wondering what if ...
What if I baked half the batter and then added the apples and the upper half?! Would the bottom be overdone? And today I came upon this pumpkin pie recipe, that uses the double layer method. So the question was settled, I had to try a double layer apple cake.

For the filling I used the above kilogram of apples, peeled, sliced and stewed in their own juice with 100 g sugar.
For the cake batter:
  • 2 eggs
  • 180 g sugar
  • 50 g oil
  • 250 g yogurt + 5 g baking soda
  • 300 g flour + 10 g baking powder 
  • cinnamon, vanilla

Preheat the oven at 180C. Pour half of the batter in the cooking dish (mine is 28 cm in diameter). Bake for half an hour. Then take the dish out of the oven, spread the stewed apples, distribute the remaining batter on top of the apples and return the dish in the oven for another 30-40 min. Sprinkle with powdered sugar.

The only shortcoming of this cake - it's too delicious and is gone too quickly :)))

1 comment:

  1. Oh, this apple cake looks so good. This is an interesting method. Even tossing the apples in flour won't keep them from sinking? I used this blueberry pancake recipe once that told me to do that to keep them from sinking.