Ingredients:
Apples: 2 (pcs)
Butter: 25 g
Lemon juice: 15 g
Sugar: 20 g (for apples)
Eggs: 2 pcs
Sugar: 130 g (for cake batter)
Milk: 60 g
Sour cream (or Greek yogurt): 60 g
Sunflower oil: 60 g
Vanilla extract: 1 tsp
Flour: 200 g
Baking powder: 8 g
Apricot jam: for glaze
Directions:
Prepare the Apples:
Peel and slice the apples.
In a pan, melt the butter and add the sliced apples, lemon juice, and 20 g of sugar.
Cook for a few minutes until the apples soften and become caramelized. Set aside.
Prepare the Cake Batter:
Preheat the oven to 180°C (350°F).
In a mixing bowl, beat the eggs with 130 g of sugar until light and fluffy.
Add the milk, sour cream (or Greek yogurt), sunflower oil, and vanilla extract. Mix well.
Sift the flour and baking powder into the mixture and fold until well combined.
Assemble the Cake:
Grease and line an 18 cm or 20 cm cake tin.
Pour the batter into the prepared tin and evenly distribute the caramelized apple slices on top.
Bake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Glaze the Cake:
Once baked, remove the cake from the oven and let it cool slightly.
Warm the apricot jam slightly and brush it over the top of the cake for a glossy finish.
Serving Suggestions:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Add a sprinkle of powdered sugar for extra sweetness.
Cooking Tips:
Use tart apples like Granny Smith for a more pronounced apple flavor.
You can substitute Greek yogurt for sour cream to add a richer texture.
Nutritional Benefits:
Apples: Rich in fiber and antioxidants.
Greek Yogurt or Sour Cream: Adds a creamy texture with a boost of protein and calcium.
Sunflower Oil: A healthier fat alternative that keeps the cake moist.
Dietary Information:
Vegetarian
Can be made gluten-free by substituting with a gluten-free flour blend.
Storage:
Fridge: Store the cake in an airtight container for up to 3 days.
Freezer: Wrap individual slices in plastic wrap and store in the freezer for up to 1 month.