Free food from nature: apples

Emiliakaarina, my imaginary friend in Finland (inside joke; she’s actually quite real), baked and posted a photo of this cake, and then kindly translated the recipe for me. People have asked me, at times, for an apple cake recipe, and this one looks great, doesn’t it? I still have a treeful of apples in my garden – a much-appreciated fringe benefit of house-renting – so I might just try it myself.

Apple cake with topping
(eight servings)

Ingredients
115 g butter, some extra for buttering the pan
450 g apples
175 g wheat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
a pinch of salt
115 g brown sugar
2 eggs
1 – 2 tablespoons milk
powdered sugar for decorating

topping
115 g wheat flour
1 teaspoon baking powder
6 tablespoons butter
85 g brown sugar

Preparation
1. Butter a 23- to 25-cm springform pan. Prepare the topping: Sift the flour and the baking powder together into a bowl. Rub the butter into the flour with your fingers until the mix is crumbly. Add the sugar into the mix and put the bowl aside.
2. Peel the apples, remove the seed-capsules and slice the apples into thin pieces. Sift the flour, the baking powder, cinnamon and salt into a second bowl. Take another bowl and beat the butter and sugar together. Slowly add in the eggs and continue mixing. Add a little bit of flour with the last egg so that the batter doesn’t become too liquid. Add half of the flour mix and then the rest of it simultaneously together with the milk.
3. Pour the batter into the pan and make sure the surface is flat. Place the apple slices on top of the batter and then sprinkle the topping evenly on top of the apples. Bake at 180°C for 1 hour or until the cake is golden brown and firm. Let the cake cool inside the pan. Decorate with powdered sugar before serving.

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