Prep 25 mins
Cook 35 mins
This makes a small cake that is big on taste. The secret is the lemon juice in the batter and a strong Vietnamese cinnamon. The recipe doubles easily and may be made in a lasagna pan. The apples may be substituted with cherries. Good for after meals, it's also great as a cinnamon breakfast pastry with some coffee. This is adapted from a children's cookbook called Cooking The German Way by Helga Parnell. Understated in sweetness, it is a family favorite that we have made for years. Don't overcook or it may turn out dry.
- 1 large lemon
- 3 small tart apples (Granny Smith, Gala, Braeburn)
- 1 1⁄3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 2 eggs, at room temperature
- 2 teaspoons cinnamon
- 1 -2 teaspoon lemon juice
- whipped cream
- Grate rind from large lemon and set aside. Squeeze juice into bowl and set aside.
- Peel apples, cut them into quarters, and cut out cores. Dip them into lemon juice quickly so they won't turn brown. With a paring knife, cut 1/4-inch deep lines lengthwise into the outside part of the apple slices, keeping them parallel. Set aside on plate. These are the "fanned apples" the German bakers are so proud of.
- Lightly grease a 10-inch springform pan with butter. Preheat the oven to 350°F.
- In mixing bowl, cream butter and 1/2 C sugar together. Gradually add in flour and baking powder while mixing. Add eggs, lemon rind, and 1-2 teaspoons lemon juice. Mix well and pour into springform pan.
- Place the apple pieces, cut side up, in a decorative pattern.
- In a small bowl, mix 2 tablespoons sugar and 2 teaspoons cinnamon. Sprinkle evenly over top of cake.
- Bake 30-35 minutes, or until a toothpick inserted in the center (not in apple) comes out clean. Place on a cooling rack, and remove side of springform so it won't continue to cook.
- Serve with whipped cream.