Apple butter cake according to grandma's recipe

Ingredients for 1 servings:

• 400 g flour
• 1 cube of yeast, fresh
• 75 g sugar
• 50 g butter, soft
• 2 eggs
• 200 ml milk, lukewarm
• 200 g butter, soft
• 75 g sugar
• ½ tsp cinnamon
• 500 g apples
• 50 g almond flakes
• 50 g sugar
• 1 lemon(s), the juice
• Grease for the tray
• Flour for working

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 45 minutes

classic yeast butter cake without pre-dough

For the dough, dissolve the yeast in a little lukewarm milk. Using the dough hook of a food processor, combine the rest of the milk and the flour, 75g sugar, 50g softened butter, and the two eggs until you have a smooth dough. Let the dough rest in a warm place for about 45 minutes, then transfer it to a greased baking sheet and spread it evenly with floured hands. Cover with a cloth and let it rise for another 20-30 minutes. In the meantime, make the cinnamon butter. Beat 200g softened butter, 75g sugar, and the cinnamon until creamy. Refrigerate everything. Peel, quarter, and core the apples. Cut into cubes approximately 1 x 1 x 1 cm in size and mix with the lemon juice. Preheat the oven to 200°C (top/bottom heat). After the proving time, use a teaspoon to make small, close-knit hollows in the dough and fill them with the cinnamon butter. Then spread the apples on the dough, sprinkle with sugar and flaked almonds once more, and place the tray in the preheated oven. Bake on the second rack from the bottom for 20-25 minutes. It’s delicious served lukewarm with whipped cream!