Apple and cinnamon cakes

Ingredients for 1 servings:

• 800 g apples
• ½ lemon(s) , (juice)
• ½ tsp, smothered cinnamon
• 100 g butter
• 80 g sugar
• ½ sachet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 200 g flour
• ½ sachet of baking powder
• e.g. powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quick and easy to prepare, also suitable for freezing, makes about 15 pieces

Peel and core the apples. Cut them first into thin wedges, then crosswise into small pieces. Immediately toss with lemon juice and cinnamon, cover, and let stand for a while. Preheat the oven (fan oven: 180°C / top/bottom heat: 200°C). In the meantime, cream the softened butter with sugar, vanilla sugar, and salt until light and fluffy, and dissolve the sugar. Beat in the eggs one at a time. Beat everything thoroughly on high speed. Mix the flour with the baking powder, sift it over the dough, and fold it in. Tip the apple pieces and the liquid onto the dough and fold them in loosely with a spatula. Using a moistened tablespoon, drop about 13-15 heaps of dough onto a baking sheet lined with baking paper (1 heaped tablespoon equals 1 heap). Bake in the preheated oven (fan oven: 180°C / electric oven: 200°C) for about 20-25 minutes until golden brown. Let the cakes cool slightly on a wire rack. Dust with powdered sugar and serve while still fresh. Depending on your taste, you can also serve them with vanilla whipped cream or a scoop of vanilla ice cream (my favorite). The cakes also freeze well and, after baking briefly in aluminum foil, taste just like they were freshly made.