Fruit Bundt cake with cinnamon

Ingredients for 1 servings:

• 225 g butter
• 200 g sugar
• 2 tbsp cinnamon
• 3 tbsp Calvados or fruit brandy
• 4 eggs
• 1 lemon(s), untreated, juice and zest
• 450 g flour
• 1 packet of baking powder
• 2 tbsp milk
• 600 g apples
• 150 g currants, red

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Apples and currants make this cake moist

Beat the butter in a bowl with the sugar, cinnamon, and Calvados until fluffy. Gradually add the eggs. Add the lemon juice and zest. Combine the flour and baking powder and stir in alternately with a little milk until the batter falls heavily from the spoon. Peel and core the apples and dice finely. Sort the currants, rinse them, and pat them dry. Preheat oven to 175°C (350°F). Fold the apples and currants into the batter. Grease a Bundt cake pan and pour in the batter. Bake for about 60 minutes. (Do the knitting needle test. – Depending on the oven, this can take up to 90 minutes!). If necessary, cover with baking paper for the last 10 minutes to prevent the cake from overbrowning. Let the Bundt cake cool in the pan for about 10 minutes, then turn out onto a wire rack. Let cool. It tastes great with whipped cream, or add a little eggnog.