Grandmother's Apple Cake – Moist, Simple & Quick

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the apples: peel, halve and core them. Cut shallow grooves into the apples without cutting all the way through, or alternatively cut them into small cubes. To prevent browning, place them in water with lemon juice.
   ▶ ≈0:59
2. 2
   Melt the butter until warm but not hot.
   ▶ ≈1:54
3. 3
   Place eggs in a bowl, add granulated sugar and vanilla sugar. Whisk vigorously until the mixture is thick, fluffy and pale – this takes about 5 minutes, or faster with a food processor.
   ▶ ≈2:02
4. 4
   Fold in the melted butter, reserving 2–3 tablespoons. Sift the flour and baking powder through a sieve to remove lumps, then gently fold everything together until evenly combined.
   ▶ ≈2:26
5. 5
   Gently fold in the dough using a silicone spatula (not the mixer). Mix in the diced apple pieces.
   ▶ ≈2:56
6. 6
   Line a 26 cm springform pan with baking paper and lightly brush the sides with butter. Pour in the batter and arrange the apple slices on top.
   ▶ ≈3:32
7. 7
   Brush the remaining butter over the apple slices. Optionally sprinkle sliced almonds on top. Trim excess baking paper around the edges.
   ▶ ≈4:22
8. 8
   Preheat the oven to 180°C with top and bottom heat. Bake the cake for 50 minutes. After 30 minutes, if the top begins to darken, cover with aluminum foil to prevent over-browning.
   ▶ ≈4:28
9. 9
   Once baked, let the cake cool briefly. Remove from the pan, turn out onto a plate and peel away the baking paper. Turn right-side up, dust with powdered sugar and serve.
   ▶ ≈5:03