Cranberry and apple cake

Name: Cranberry and apple cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 6 Apples (e.g. Jonagold); 2 TABLESPOONS Lemon juice; 175 g soft butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp a few drops of bitter almond aroma; 4 Eggs (size M); 300 g Flour; 1 package Baking Powder; 200 g Wild cranberries from the glass (gelled); 2 TABLESPOONS Apricot Jam; 1 TABLESPOON Icing sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

6 Apples (e.g. Jonagold)
2 TABLESPOONS Lemon juice
175 g soft butter or margarine
175 g Sugar
1 package Vanillin sugar
7-10 Tbsp a few drops of bitter almond aroma
4 Eggs (size M)
300 g Flour
1 package Baking Powder
200 g Wild cranberries from the glass (gelled)
2 TABLESPOONS Apricot Jam
1 TABLESPOON Icing sugar

Directions

1
Peel, halve and core apples. Sprinkle with lemon juice. Whisk the fat, sugar, vanilla sugar and aroma with the whisk of the hand mixer until white-creamy. Stir in the eggs one after the other.
2
Mix flour and baking powder and stir in. Fill the dough into a greased and flour-dusted springform pan (30 x 30 cm) and smooth it down. Spread the apples evenly on the dough with the opening facing upwards and press down lightly.
3
Put a teaspoon of cranberry jam in each apple opening. Spoon the rest of the jam onto the dough between the apples. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 2) for approx. 45 minutes.
4
Bring apricot jam to the boil in a small pot with 1 tablespoon of water. Pass through a sieve. Spread the apples immediately after baking. Let it cool down on a cake rack. Remove the cake from the tin.
5
Dust with icing sugar. Whipped cream tastes good with it.