Apple and Raspberry Jam Cake

Preparation Time:

Prep time: 15 minutes

Cook time: 25-30 minutes

Total time: 45 minutes

Ingredients:

Apples: 3 medium-sized, peeled and grated

Sugar (for apples): 2 tbsp (30 g)

Lemon juice: from 1 lemon (about 2 tbsp)

Eggs: 2 large

Sugar (for batter): ½ cup (100 g)

Vanilla sugar: 1 tbsp (8 g)

Butter: ½ cup (120 ml), melted

Sour cream: ½ cup (120 g)

Flour: 1¾ cups (220 g)

Baking powder: 2 tsp (12 g)

Raspberry jam: 3 tbsp (50 g)

Directions:

Prepare the Apples:

Peel and grate the apples. In a pan, combine with 2 tbsp sugar and lemon juice. Cook over medium heat until softened, then set aside to cool.

Mix the Batter:

In a bowl, whisk the eggs, ½ cup sugar, and vanilla sugar until light and frothy. Add the melted butter and sour cream, and mix thoroughly.

Combine Dry Ingredients:

Sift the flour and mix with the baking powder. Gradually fold the dry mixture into the wet ingredients until combined.

Layer the Cake:

Preheat the oven to 350°F (180°C). Pour half of the batter into a greased baking dish, spread the cooled apple mixture on top, dot with raspberry jam, and pour the remaining batter over it.

Bake:

Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool before serving.

Serving Suggestions:

Serve the cake warm or at room temperature.

Pair with whipped cream, vanilla ice cream, or a drizzle of honey.

Cooking Tips:

Ensure the apples are fully cooled before layering them into the batter to prevent the cake from becoming soggy.

Use a mixture of tart and sweet apples for more complex flavors.