Eggnog cake with apples by Sarah

Ingredients for 1 servings:

• 3 apples, sour (approx. 200 g each, e.g. Boskoop)
• 1 tbsp lemon juice
• 250 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 eggs
• 150 ml egg liqueur
• 425 g flour
• 1 packet of baking powder
• 2 tbsp powdered sugar for dusting
• Fat and breadcrumbs for the form

Instructions

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

with alcohol

Peel, quarter, core, and dice the apples, and drizzle with lemon juice. Beat the butter with sugar, vanilla sugar, and salt for about 8 minutes until creamy. Beat in the eggs one at a time. Pour in the egg liqueur while stirring. Mix the flour and baking powder and briefly stir into the batter. Pat the apples dry and fold in. Grease a 2-liter Bundt cake pan and dust with breadcrumbs. Pour in the batter and smooth it out. Bake the cake in a preheated oven at 175°C, fan oven 150°C, gas mark 2, for about 1 hour. Remove from the oven and let cool in the pan for about 5 minutes. Turn the cake out onto a wire rack and let cool. Dust with powdered sugar. The calorie information refers to 1 of 16.