200 g STEINMETZ wheat 550 flour or spelt flour type 630
125 g sugar
1 sachet baking powder
1kg apples (e.g. Elstar)
30 g flaked almonds
1 teaspoon cinnamon
2 teaspoons sugar
2 tablespoons breadcrumbs
First preheat the oven to 180°C. Then beat the softened butter and sugar in a bowl, then add the eggs and continue beating until the sugar is completely dissolved.
Then mix STEINMETZ flour with baking powder and add little by little. Stir until a smooth mixture is obtained.
Now put the dough into a greased springform pan and smooth it down. Use a tablespoon to spread the breadcrumbs as evenly as possible on the dough and put the springform pan aside.
Peel, core and chop the apples. Place the apples fan-shaped on the dough and press them in slightly.
Bake in the preheated oven for about 50 minutes (stick test). If the cake gets too dark, cover in time. Take the cake out of the oven and let it cool down. Sprinkle with cinnamon sugar.
Which apple varieties are actually suitable for apple cake? We recommend sour varieties, then the cake will not be too sweet. They are also firmer in consistency and better able to withstand the high temperatures in the oven.