Apfebutterkuchen
(Apple Cake) Recipe

Origin: German      Period: Traditional

This is a Bremen speciality that's basically a simple variant of the classic G Butterkuchen (Butter Cake)

Ingredients

2 sachets (30g) active dry yeast
120ml water, warm
180ml milk
100g sugar
1 tsp salt
120g butter
850g plain flour, sifted
grated zest of 1 lemon

2 small apples, peeled, cored and sliced into rings
110g butter
20g sugar
1/2 tsp cinnamon
50g blanched, slivered, almonds

Apfebutterkuchen
(Apple Cake) Preparation:

Method:

Sprinkle the yeast over warm water. Heat the milk, sugar, salt and the 120g butter together until the sugar has dissolved and the butter melted. Cool to lukewarm then add the dissolved yeast. Blend the flour with the lemon zest and place in a large mixing bowl. Form a well in the centre and add the yeast-milk mixture and the eggs. Stir until completely blended and smooth. Pour into a buttered 33x30-cm baking pan, spreading the dough evenly. Allow to rise in warm place about 45 minutes. When risen cover the top of the cake with thin sliced apple rings.

Meanwhile form a topping by chopping the butter into the mixed sugar and cinnamon to form fine particles. Sprinkle this over the top of the risen batter and apples then add the almonds on top. Bake in oven preheated to 190�B0;C for 30 minutes, or until top is golden and syrupy.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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