Ingredients 

125 g margarine or butter, softened
125 g sugar
3 egg(s)
½ pack of baking powder
250 g flour
1 ½ kg apples, peeled, cored
fat for the mold
lots of butter for brushing
lots of sugar or sugar and cinnamon

preparation

Knead a dough from the margarine or butter, sugar, eggs, baking powder and flour. Cut the apples into large pieces (e.g. eighths depending on the size of the apples) and fold them into the dough. Then put the whole thing in a greased springform pan and smooth it out a little (although easier said than done).

Bake in a preheated oven at 200 °C top/bottom heat on the lower rack for approx. 50 to 55 minutes. After 45 minutes, spread with lots of butter and sprinkle with plenty of sugar or cinnamon-sugar mixture.

If the cake starts to brown earlier, simply cover the cake with baking paper for the rest of the baking time.

Delicious, super juicy and goes great with whipped cream. It may seem that there are too many apples in relation to the dough, but don’t worry. The dough finds its way through the apples and really just serves as a holding shape for the apples.