John Myers
Apple and Cinnamon Cakes in Glass
The perfect apple and cinnamon cakes in glass recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 175 g Sugar
- 5 Eggs
- 1 Pck. Vanilla sugar
- 1 pinch Salt
- 1 Pck. Baking powder
- 400 g Wheat flour
- 4 Medium-Sized apples, boskop
- 1 El Raisins
- 2 El Rum, alternatively rum aroma
- 1 El Ground cinnamon
- 2 El Sugar
- Peel the apples and cut into wedges. Add the sugar, cinnamon and raisins and cook everything for about 1 hour. let go. Now prepare a classic sponge mixture from the butter, eggs, sugar, vanilla sugar, salt, flour and baking powder. Grease 6 clean jam jars from the inside using a brush (butter or sunflower oil). Spread the dough over the glasses so that about 1/3 of the glass is filled. Now stick the apple and cinnamon wedges generously into the dough, spread the raisins over the top. Bake the glass cakes in the oven at approx. 180 degrees for approx. 30-40 minutes. Caution! Please let the glasses cool down in the oven for about 20 minutes, only then remove them. Tip! The cakes can either be eaten straight away (while they are still lukewarm). Of course, it goes well with fresh whipped cream! 🙂 Hmmmm …! Or you can take it out of the oven while it is still hot, place it on a wooden board and close it with a twist-off lid. A vacuum is created in the glass and the cakes can be kept for a while. So they are a nice little souvenir for a picnic or brunch, etc …
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