Crashed apple-yoghurt cake

Name: Crashed apple-yoghurt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp slightly + 25 g + 150 g soft butter; 75 g demerara sugar; 1 Organic Lemon; 7 (approx. 850 g; e.g. Elstar) small apples; 200 g Sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 300 g Flour; 2 coated Tsp Baking Powder; 150 g Whole milk yoghurt; 7-10 Tbsp Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Apple pie is always at the top of the baking list! No wonder, with such a juicy and fallen specimen!

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp slightly + 25 g + 150 g soft butter
75 g demerara sugar
1 Organic Lemon
7 (approx. 850 g; e.g. Elstar) small apples
200 g Sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
300 g Flour
2 coated Tsp Baking Powder
150 g Whole milk yoghurt
7-10 Tbsp Icing sugar

Directions

1
Grease a tart mould (without lifting base) with a rim of approx. 4 cm high (26 cm Ø). Sprinkle the bottom of the mould with brown sugar and spread 25 g butter in flakes on top.
2
Wash lemon hot, dab dry. Finely grate the peel. Squeeze lemon. Peel apples. Core with an apple corer and cut in half crosswise. Cut round apple sides more often about 1 cm deep.
3
Drizzle apples with 2 tbsp. lemon juice. Place in the mould with the round side down. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
4
For the dough, mix 150 g butter, sugar, lemon zest and 1 pinch of salt until creamy. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with yoghurt and the rest lemon juice.
5
Put the dough on the apples. Carefully smooth it down. Bake in the hot oven on the lower shelf for 45-60 minutes (test with chopsticks!).
6
Let the cake cool down for about 5 minutes on a cake rack. Remove from the edge with a knife. Carefully turn out onto a cake plate and let it cool down. Dust with icing sugar.