Apple-Coffee Cake

Hi Everyone,

There’s certainly something about November that makes you want to stay at home, be cosy and eat freshly baked apple cake. The coffee flavour certainly adds a special note to this cake. Also the sugar content is not as high as for most cakes – could mean it is ever so slightly healthier – smile!

I love this cake best when totally fresh, cooled but ever so slightly warm and then served with a generous spoon of creme fraiche.

Keep reading for this super easy “Apple-Coffee Cake” recipe.

 

Apple-Coffee Cake

Line a 26cm diameter round cake tin with baking paper and preheat oven to 180°C

Ingredients:

• 0.8dl strong expresso coffee
• 1 tbsp instant coffee (1)
• 5 medium sized apples
• 2 tbsp lemon juice
• 280g flour
• 3 tsp baking powder
• 2 tsp instant coffee (grind the granules into a powder) (2)
• 2 tbsp sugar (2)
• 150g soft butter
• 125g sugar (1)
• 4 eggs

 

Recipe:

Mix the hot expresso with the instant coffee (1) and put aside to cool.

Peel 4 apples and cut into 8ths. Grate the 5th apple. Then pour lemon juice over the apple and set aside

Beat together the butter and sugar (1) until light and creamy. Then add the eggs one at a time beating the mixture continuously.

Fold in the grated apple, flour, baking powder and salt.

Spoon the mixture into the prepared tin and then place apple wedges carefully on top.

Mix together the sugar(2) and instant coffee(2) and sprinkle on top of cake.

Bake in preheated oven at 180°c for 45 minutes.

Leave to cool slightly in tin and then place on a wire rack.

 

Enjoy!

This recipe is from Annemarie Wildeisens Kochen.

 

 

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