The battle of the cakes... update!

OK, I made both cakes and they are indeed quite similar.. the biggest taste difference is that the Dutch cake has cinnamon in it (which my girls really liked) and the German cake has lemon zest in it (which I preferred). So with the 3 of us being in the home, me baking the cakes and the girls trying their tricks out on the skeelers, I must say both cakes are more cake than apples. (By the way, skeelers are skates on wheels, so the Dutch could practice their skating in the summer when their was no ice).

The girls preferred to play inside, since the tiles in the house make it smooth sailing! And it was already dark outside and these girls are scaredy cats!



When I grew up we had more apples than cake in the recipe. These I just plucked off the internet, the pictures looked great and I just wanted to try them out. Since there are almost 17 million people in the Netherlands, and 82 million in Germany you can imagine that there are a zillion recipes for each country for an apple cake. So I just want to let you know that this is NOT the recipe I grew up eating, but just another variation of a Dutch apple cake...

Below the Dutch Apple Cake; Jasmine & Juliet both liked this version the best, for me it was too little apple and more cake. Also it came out a bit too dark. The first 10 minutes in the oven at the highest temperature could have been left out and just bake it for 35 minutes on 350F/180C.



Below the German Apple Cake; for me the WINNER! The lemon zest makes it really fresh tasting and there are 2 apples instead of 1 apple in this recipe, it is a bit more dense (since only 1 tsp of baking powder instead of 2,5 and I like that). Next time though if I make this again, I will try it even with 3 apples! The baking time was perfect!



So if you wonder why I would make 2 the same cakes?? Well, I have a book club meeting the day after tomorrow in my house and I like to make an Apple cake for dessert and I wanted to try one out and see which one taste the best!

It will be the GERMAN APPLE CAKE for sure with 3 apples inside!

Have a Super Sunday!
Mireille

the battle of the cakes...

OK, I have an assignment for you guys! A great tasting one!

I will give you 2 YUMMY recipes of Apple Cakes, try them out over the weekend or whenever you have time and tell me which one you like better, the Dutch Apple cake or the German Apple cake. So the battle of the cakes, how fun is that?

And Ginster... I am sure you will say the German, but try them both and see which one you really like best!!

Here are the recipes:

German Apple Cake from the book: 'Rustic Fruit Desserts' found on: www.honeyandjam.com



1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup unsalted butter
1/2 cup sugar
zest of 1 lemon
2 eggs
1 teaspoon pure vanilla extract
2 apples, peeled, cored, and each cut into 6 pieces
2 tablespoons of turbinado sugar (light brown sugar)

Preheat the oven to 350. Butter a 9 inch round baking pan.
Whisk together flour, baking powder and salt together in a bowl.
Cream the butter, sugar and lemon zest on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in vanilla.

Add the flour mixture all at once and mix on a low speed just until incorporated. Pour (more like spoon, it will be very thick) into the prepared pan.

Score the peeled side of the apples with the tines of a fork and arrange the apples atop the batter around the perimeter with 1 slice in the middle (I cut each large slice into 3-4 small slices)

Sprinkle with turbinado sugar and bake for 35-40 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean. Sometimes the batter around the apples looks slightly underdone, but don’t worry; it’s just the moisture from the apples.

and

Dutch Apple Cake found on www.almondandthehazelnut.com



2 eggs

¾ cup caster sugar, plus extra for sprinkling

½ teaspoon vanilla extract

85g butter

75ml milk

1 cup plain flour

½ teaspoon ground cinnamon

2¼ teaspoons baking powder

1 cooking apple, peeled, cored and thinly sliced

Double thick cream, to serve

1. Line the sides and base of a 20 x 20cm square cake tin with baking paper.

2. Using an electric mixer, beat the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and the beaters leave a figure of eight pattern (approx. 5 minutes).

3. Melt the butter in a saucepan with the milk, then slowly pour into the egg mixture, beating all the time. Sift in the flour, cinnamon and baking powder and gently fold into the batter. Pour the mixture into the prepared tin.

4. Arrange the apple slices over the batter. Sprinkle 2-3 tablespoons of sugar over the top and bake in the oven at 200C. After 10 minutes, reduce the oven temperature to 180C and bake for a further 35-40 minutes or until well risen and golden brown.

5. Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream.

Tip: For something different, substitute the apple for pear or summer fruits such as nectarines and peaches. Store in an airtight container. It will keep for 2-3 days.

Have fun with these recipes over the weekend and let me know which one is your favorite ;-)

Have a Fabulous Friday!
Mireille