Apples are the most consumed fruit on the planet, besides very pleasant taste, they are very healthy.
Apples have a low-calorie content, numerous fibers which ensure a good digestion and due to theirs flavonoids content also have antioxidant effect. They are rich in vitamins C and E, and minerals such as magnesium, phosphorus, calcium and potassium.
It is important to thoroughly wash the apples before eating them and to be careful from where you buy them because if they were sprayed with chemicals, they can retain pesticides that affects our liver and nervous system functions.
I know many apple cake recipes, most from my grandma, but the following recipe is one very special to me, and my husband favorite. My grandma use to make it often during rainy autumn days when apples were sweet and juicy, and the cake made a great desert for us.
The dough is crumbly and the filling is sweet and sour and very flavored, so why don’t you give it a try!
- For dough
- Butter - 6,5 oz (180 g)
- Sour cream - 2,6 oz (75 g)
- Eggs - 2
- Sugar - 8 tablespoons
- White flour - 14 oz (400 g)
- Baking powder - 1 teaspoon
- Lemon zest - 1/2 teaspoon
- For stuffing
- Apples (I used different varieties) - 4,4 lbs (2 kg)
- Brown sugar - 8 tablespoons
- Ground cinnamon - 1 teaspoon
- Semolina - 2 tablespoons
- For decoration
- powdered sugar
First prepare a rectangular tray of about 24x36 cm (so has my tray) lined with baking paper.
Cut butter into cubes, add the sour cream, eggs, sugar and lemon zest and mix slightly to homogenize, then add flour and baking powder and knead well to obtain a firm dough.
Divide dough into two halves, cover with plastic foil and place in a refrigerator until we take care of filling.
Take out a piece of dough from the refrigerator and stretch into a thin sheet and place it on the bottom of the tray and I make a few holes with a fork. Sprinkle a tablespoon of semolina to absorb the liquid left by apples, then place the filling in an even layer. Sprinkle over filling another tablespoon of semolina.
Stretch on the second sheet and put it over the filling. Close the ends with a fork, make a few holes on the surface of the dough to prevent swelling and place cake tray in a 200 degrees preheated oven for 35 minutes.