Airy apple cake without yeast

Ingredients for 1 servings:

• 260 g sugar
• 260 g butter
• 350 g flour
• 2 tsp, heaped baking powder
• 5 eggs
• 700 g apples, sour, e.g. Boskop
• 1 tbsp butter flakes
• 1 tbsp sugar, brown
• possibly sugar, for caramelizing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

for one tray, also great with cherries, plums or apricots

Preheat the oven to 180 degrees Celsius (top/bottom heat). Mix the butter, sugar, eggs, flour, and baking powder for about 2 minutes, until smooth and fluffy. Transfer the batter to a baking sheet (either greased and floured or lined with baking paper; I prefer baking paper). Spread the batter evenly and smooth it out. Peel the fruit and cut it into equal pieces. I always cut apples into 12 wedges. Spread the fruit evenly on the batter and scatter small flakes of butter over the fruit. Sprinkle the brown sugar loosely over the topping. Bake the cake at 180 degrees Celsius (top/bottom heat) for about 35-40 minutes. It should get a light brown color. It will give slightly when pressed, but will still be firm. Let the cake cool slightly and serve lukewarm with vanilla ice cream or vanilla sauce. You can also pull caramel threads over the finished cake. Simply melt the sugar until it caramelizes and then spread it over the cake with a fork. This will give the cake a nice crunch. Or spread the caramel thinly with a silicone brush for an even caramel coating. The cake can be stored in a cool place for a few days, if it keeps that long. I usually finish the cake very quickly, and it’s a favorite with colleagues at work and at family gatherings.