This cake is made in one bowl, with no mixer, and the apples melt into the batter and keep it moist. October is the season for Bulgarian apples, and at the market in Burgas they are at their cheapest. After two days of soups and meat, a sweet treat goes well with coffee or tea.
Ingredients
- 130 gbutter (10 g for the tin)
- 180 gsugar
- 3eggs
- 100 mlfresh milk
- 250 gflour (plus 1 tbsp for the tin)
- 2 tspbaking powder
- 2 tspground cinnamon
- 1 pinchsalt
- 600 gapples (about 3 medium)
Method
Heat the oven
Heat the oven to 175°C, without the fan. Grease a 24 cm tin with 10 g of butter and dust it with 1 tbsp of flour.
Cut the apples
Peel the apples, remove the cores and cut them into cubes of about 1.5 cm. Set them aside.
Melt the butter
Put the remaining 120 g of butter in a small pan over low heat. When the butter has melted, take the pan off the heat and let it cool for 2-3 minutes.
Mix the wet ingredients
In a large bowl, stir the butter, sugar, eggs and milk with a spoon for about a minute, until smooth.
Add the dry ingredients
Sift the flour, baking powder, cinnamon and salt over the mixture. Stir only until the lumps of flour are gone.
Don't keep stirring once the flour is in, or the cake turns tough.
Fold in the apples
Tip the cubes into the batter and fold them in with a few strokes. Pour the batter into the tin and level the top with a spoon.
Bake the cake
Bake on the middle shelf for 40-45 minutes, until the top is golden.
Push a wooden skewer into the centre: if it comes out dry, the cake is done.
Cool and slice
Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack. Cut it into 8 pieces.
How to serve
Serve the slices still warm with a spoonful of whipped cream or yogurt.
Per serving (approx.): 380 kcal · protein 6 g · fat 15 g · carbohydrates 57 g