John Myers
Ingredients for 8 servings:
- 500 g wheat flour, type 405, or mixed with wholemeal flour
- 250 ml milk
- 1 pack of dry yeast or 20 g fresh yeast
- 80 g butter, very soft
- 80 g sugar
- 1 pinch of salt
- 2 eggs
- ½ tsp lemon zest, finely grated
- some butter for the tray
- e.g. raisins, possibly marinated in rum
- 750 g apples, pitted and peeled weighed
- 2 tbsp lemon juice
- 120 g almonds, hazelnuts or walnuts, sliced or chopped
- 1 tsp, smothered cinnamon
- 90 g sugar, possibly more for sour apples
- 1 packet of vanilla sugar
- 120 g butter
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes
Everyday cake, stays nice and moist
All ingredients for the dough should be lukewarm. Make a yeast dough, knead vigorously with a mixer, as the dough is quite soft, and then cover and let it rise in a warm place. During this time, peel and core the apples, preferably crumbly and juicy ones, and cut them into thin slices. I use a cucumber slicer for this. Spread the entire dough on a greased baking sheet (approx. 30 cm x 42 cm) with high edges. If you like, you can now add raisins marinated in rum to the dough. Then spread the apple slices flat on the dough and drizzle with lemon juice. Sprinkle the almonds or nuts evenly on top. Mix the sugar, vanilla sugar, and cinnamon and sprinkle them over the top. Melt the butter in a cup in the microwave and pour it over the cake. If that’s too much effort for you, you can also scatter butter flakes on the cake. Bake on the middle rack at 180 degrees Celsius (350 degrees Fahrenheit) for about 25-30 minutes. The cake still tastes good on the second and third day because the apple topping keeps the yeast dough moist and prevents it from drying out as quickly.
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