Apple pie with raisins

Ingredients for 1 servings:

• 3 apples (Boskoop)
• 125 g butter
• 125 g sugar
• 1 pinch of salt
• 3 m.-sized eggs
• 200 g flour
• 2 tsp, leveled baking powder
• 1 tsp, heaped cinnamon
• some milk
• ½ cup raisins
• 4 tbsp brandy or rum, for the raisins
• powdered sugar
• some lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

sunken apples, with a fine hint of cinnamon, very juicy

Place the raisins in the alcohol and let them soak for a while. If you want to avoid the alcohol, simply use water instead. Wash the apples, quarter them, remove the cores, and peel them. Place them in a bowl of water. Preheat the oven to 180°C. Prepare a 26cm or 28cm springform pan. Cream the butter, sugar, and salt until light and fluffy. Then add the eggs and continue stirring. Mix the flour with the baking powder and cinnamon, add them, and mix well. Add the raisins and the alcohol. Then beat the batter until smooth, adding a little milk to make it very creamy. This is important for a moist cake. Pour the batter into the springform pan and smooth it out. Press the drained apple quarters into the batter in a circle; they should sink into the batter, but they don’t need to be completely covered. Bake for 45 minutes. Cover with aluminum foil towards the end if the cake is getting too dark on top. Remove the finished cake from the springform pan and let it cool slightly. Mix powdered sugar and lemon juice to make a glaze and spread it over the cake. It tastes delicious while the cake is still warm, and the cinnamon flavor comes through nicely. But it also tastes great the next day, when it’s more succulent and moister. I like both versions, especially with vanilla whipped cream.