Name: Traditional covered apple cake
Yield: 8-12
Cuisine: Austrian
Ingredients: 1 kg apples (sour varieties such as Boskoop or Elstar); 100 g sugar (adjust to taste); 1 tsp cinnamon; 1 tbsp lemon juice; 50 g raisins (optional); 1–2 tbsp breadcrumbs; 1 egg yolk for brushing; Recipe for 1-2-3 shortcrust pastry

Granny's apple cake: a classic full of memories

My granny's apple cake is a real piece of home. With a crispy shortcrust pastry and juicy apples refined with cinnamon and sugar, every bite is a delight. The unmistakable scent of freshly baked apples fills the house and brings back fond memories of my childhood in the kitchen.

Traditional covered apple cake

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Cuisine

Austrian

Author:

Stefie

Servings

8-12

Prep Time

30-40 minutes

baking time

45-50 Min

Ingredients

1 kg apples (sour varieties such as Boskoop or Elstar)
100 g sugar (adjust to taste)
1 tsp cinnamon
1 tbsp lemon juice
50 g raisins (optional)
1–2 tbsp breadcrumbs
1 egg yolk for brushing

Ingredients for the shortcrust pastry:

Recipe for 1-2-3 shortcrust pastry

Directions

First make the 1-2-3 shortcrust pastry.
Prepare apples: Peel, quarter and core the apples, then cut into small cubes or thin slices. In a large bowl, mix the sugar, cinnamon, lemon juice and raisins (optional) and season to taste.
Prepare the pastry: Prepare the shortcrust pastry as described in my Recipe for 1-2-3 shortcrust pastry and divide it into two equal halves. On a lightly floured surface, roll out the first half to about 0.3-0.5 mm thick and place it in a greased springform pan (26 cm diameter), pulling up the edge slightly.
Add breadcrumbs: Sprinkle the breadcrumbs evenly over the dough base. They absorb the moisture from the apples and ensure that the base does not become soggy.
Add filling: Place the apple mixture on the dough base and spread it evenly.
Prepare the lid: Roll out the second half of the dough to about 0.4 cm thick and cut strips out of it.
Cover the cake alternately with the dough strips and the typical apple cake pattern.
Coat the cake: Coat the lid with the beaten egg yolk for a golden colour.
Bake: Bake the cake in a preheated oven at 180 °C (top/bottom heat) for about 45–50 minutes, until the lid is golden brown.

Recipe Note

My absolute connoisseur tip is to carefully cut the apple cake out of the tin while it is still warm and serve it with whipped cream, vanilla ice cream or vanilla sauce. A real dream that makes me smile every time I enjoy it. Grandma's apple cake made easy.

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