Apple cake cake after Annik Wecker from "Annik's Favorite Cake" (DK Verlag)

Let's face it - autumn is here.
First cold is coming, it's getting windy and unfortunately it's getting dark at 5 pm.
But that does not necessarily have to be negative - finally you can prepare and enjoy hearty stews and casseroles again, drink hot cocoa and bake fragrant cakes.
I like the fall. And what he brings with it. Apples, for example.
I do not like raw apples, but warm and juicy, baked and stewed - a dream.
That's what got me thinking when I first read Annik's favorite cake Apple cake cake after Annik Wecker from "Annik's Favorite Cake" (DK Verlag) * from the Dorling Kindersley publishing house this wonderfully juicy apple layer cake so much addressed.
A detailed review of the book awaits you next week in the second Every day a book week.
The preparation of the cake is really very simple and uncomplicated, the result is fantastic!
It reminds me of my favorite apple cake - which is also beautiful loose and juicy. After-baking is well worth it.
I have resorted to ripe, local apple varieties such as Rubinette, Holsteiner Cox and Jonagold.

The cake still tastes slightly warm and fresh with some creme fraiche served best, though It can also be stored in an airtight container for a few days at room temperature.
I just made the remainder of the 200 g cup of crème fraîche with a little sugar and cinnamon until smooth and dribbled over the still warm cake.

Inspiration from the book Annik's favorite cake

Annik Wecker apple pie cake

for a 26 cm diameter springform

1 kg of fresh, local apples (about 5-7 pieces, depending on variety and size)
Juice of 1 small lemon
100 g crème fraîche
150 g white butter
200 g sugar
2 tl homemade vanilla sugar (or 1 packet of bourbon vanilla sugar)
4 eggs size L
300 g flour
1 pinch of salt
2 tl tartar baking powder 3 tbsp milk
cinnamon sugar from 4 tbsp sugar and 1/2 tbsp cinnamon
some soft butter for the mold

Put the oven on 175 ° C top Preheat the bottom and bottom heat.
Lay out a 26 cm diameter springform pan on the ground with baking paper, clamp the edge around it and grease the bottom and rim with some soft butter.
Peel the apples, quarter them, cut out the core casing and cut the apple quarters cut into very narrow strips. We used to call this "apple boat" ...
Put these apple slices in a large bowl and sprinkle with lemon juice over and over so that they do not turn brown.
When all the apples have been processed, stir in the crème fraîche until all the apples are covered The bowl covered, set aside.
Whisk the soft butter with the sugar and vanilla sugar in the food processor or with the hand mixer until the sugar has largely dissolved. This may take a few minutes.
Then stir in the room-warm eggs one at a time very thoroughly, so that the mass does not clot.Brush as smoothly as possible.
Add another third of the dough, smoothen again, and then add the rest of the apples and smooth again.
Finish with the rest of the dough, smooth the surface and sprinkle the cinnamon sugar evenly over it Place the dish on the oven rack in the bottom third of the oven (to prevent the surface from browning too quickly) and bake the cake in the preheated oven for about 1 hour.
Remove the dish from the oven for half an hour Allow the cake rack to cool, then remove the edge of the springform pan.
Serve with either whipped cream or crème fraîche (see above) or let cool completely.

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