Apple cake with buttermilk and cinnamon icing

Ingredients for 1 servings:

• 300 g flour
• 2 tsp baking powder
• ¼ tsp salt
• 115 g butter (soft)
• 220 g sugar
• 1 tsp vanilla extract
• 1 large egg(s)
• 240 ml buttermilk
• 2 m.-sized apples (Granny Smiths)
• 80 g brown sugar
• 45 g butter, melted
• 1 tsp ground cinnamon
• 1 pinch of ground nutmeg
• Jam, apricots – as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C and grease and flour a 24cm springform pan. Mix the flour, baking powder, and salt. Cream the softened butter with the sugar until creamy, add the vanilla extract and egg, and mix in. Now stir in the buttermilk alternately with the flour mixture until a smooth batter forms. Pour the batter into the prepared springform pan, peel, quarter, and core the apples. Slice them and arrange them fan-shaped on the batter, slightly touching each other. Cut the slices about 1/2 thick, creating a circle on the outside and one on the inside. For the glaze, briefly melt the butter in the microwave, add the sugar, cinnamon, and nutmeg, and mix. Spread it over the apples with a teaspoon; it doesn’t need to be completely covered, as the glaze will run. Place the springform pan in the oven and bake for 55-65 minutes. It’s best to do a skewer test in the center between the apples. Let stand briefly, then remove from the pan and let the apple pie cool completely on a wire rack. If you like, you can warm some apricot jam and drizzle it over the apple slices on the cooled pie.