Sunken apple cake with 4-minute dough and oil

Ingredients for 1 servings:

• 500 g flour
• 5 eggs
• 250 g sugar
• 50 g vanilla sugar, homemade, alternatively 1 bag of vanilla sugar and 45 g regular sugar
• 1 pack of baking powder, equivalent to 10 g or 3 level tsp
• 220 ml sunflower oil or warmed coconut oil
• 250 ml water or milk, lukewarm, depending on the size of the eggs you need less
• 5 large apples, slightly sour
• 1 tsp butter for the mold
• 1 tbsp breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 45 minutes

super juicy, for the 28 cm springform pan

Line the bottom of a 28 cm springform pan with baking paper and grease the sides well with butter. Sprinkle in the breadcrumbs and turn the pan so they cover the entire edge. Now put all the other ingredients except the water or milk and the apples into a bowl and mix well with a hand mixer for about 4 minutes. Gradually add the liquid until the batter just flows from a spoon. It should not stand still. Preheat the oven to 175 °C (conventional heat, not fan-assisted). Pour the batter into the pan and then peel, core, and halve the apples. Score the halves closely together and lightly press 8 halves into the batter around the outside. The prettiest half goes in the middle, and the last half is cut into 4 slices and placed around the middle apple. Now place the cake relatively low in the oven and bake for about 90 minutes, checking frequently that it doesn’t get too brown—every oven is different. After one hour, do the first skewer test. If no dough sticks to the wooden skewer, it’s done. Otherwise, repeat the process every 10 minutes until the skewer is fairly dry. On my oven, it takes almost exactly 90 minutes. If the apples are very sour, sprinkle with powdered sugar after baking. Let the cake cool to at least lukewarm before slicing.