How to make
The apples are peeled and cored. They are sliced into thin rounds or thin slices using a grater or knife.
The apples are placed in a bowl, drizzled with the lemon juice, sprinkled with a pinch of cinnamon and 1-2 tbsp brown sugar. They are mixed well.
The eggs are beaten with the 50 g (1/4 cup) brown sugar until light and foamy. The milk and the melted, slightly cooled butter are added slowly while mixing.
The flour is added in portions.
The batter is poured over the apples and everything is mixed well until evenly combined.
A 20 cm (8 inch) springform pan is lined with baking paper. The apple mixture and liquid are transferred into the pan. If desired, the apples can be arranged in layers.
The pan is gently shaken. The cake is baked in a preheated oven at 180°C (350°F) for about 30-35 minutes, until lightly golden.
The finished moist apple cake is removed from the oven, released from the ring and transferred to a wire rack to cool.
The cooled cake is dusted with powdered sugar.
If you have apples on hand, try our amazing apple pie or this homemade apple cider vinegar.
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