Moist butter cake with caramelized apples, tender marzipan and a hint of Calvados. Perfect blend of fruity sweetness and winter flavors for cold days.
Instructions
Peel, core and cut apples into 1cm cubes. Heat butter in a large pan, add apple cubes and sauté over medium heat for 5 minutes. Add brown sugar and cinnamon, caramelize for 3-4 minutes until apples are golden brown. Deglaze with Calvados and simmer for 1 minute. Set aside to cool.
Butter a 26cm springform pan and dust with flour or line with parchment paper. Preheat oven to 180°C (160°C fan/350°F).
Beat room temperature butter with sugar in a large bowl using an electric mixer for 4-5 minutes until light and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder and salt. Alternately fold the flour mixture and milk into the butter mixture, beginning and ending with flour. Mix just until combined.
Gently fold the cooled caramelized apples with their caramel into the batter. Evenly distribute marzipan cubes throughout. Pour batter into prepared pan and smooth the top.
Bake in preheated oven on middle rack for 50-55 minutes. Cover with foil after 40 minutes if top browns too quickly. Test with a skewer - it should come out with just a few moist crumbs.
Cool in pan for 10 minutes, then carefully turn out onto a wire rack to cool completely. Dust with powdered sugar before serving.
Ingredients
- apples (tart variety, e.g. Granny Smith) 4 Stück
- butter (for the apples) 30 g
- brown sugar (for the apples) 50 g
- ground cinnamon 1 TL
- Calvados (or apple juice) 3 EL
- butter (room temperature) 200 g
- granulated sugar 150 g
- eggs (room temperature) 3 Stück
- marzipan (cut into cubes) 100 g
- plain flour 250 g
- baking powder 2 TL
- pinch salt 1 Prise
- whole milk 100 ml
- vanilla extract 1 TL
- powdered sugar (for dusting) 2 EL
Baking Timer
The timer appears at the bottom right of the screen.
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