Buttery apple cake


I know it's May and that I should be baking with seasonal fruit, and I will, tomorrow. I've already bought strawberries on a street food market today, only because I could smell them way before I saw them. What will become of them, I don't know. I will think about that in the morning. Today, I am on a mission of salvaging apples that have been laying in a fruit bowl, rejected by my family for long enough. I am making a buttery apple cake that spreads a gorgeous scent around the house from the moment  you put the apples into the heated butter.

Apple butter cake:

120 g butter
3  sweet apples, peeled, cored and cut into thick slices
250 g sugar
2 eggs, 1 egg yolk
115 g plain flour
1/2 teaspoon baking powder
vanilla sugar
lemon zest
icing sugar for dusting
Temperature:190 C/ 375 F
23 cm cake pan

Melt the butter, and before adding the apples, take few spoons out in a separate bowl and put aside.
Cook the apples until tender, it should take 10 to 15 minutes, then remove from the heat and let it cool 


Beat the eggs and the eggs yolk well, add the melted butter that was previously set aside, keep beating, then add the sugar, lemon zest and vanilla. At the end stir in the flour mixed with baking powder and the apples. 
Transfer into generously greased cake pan, smooth the top and bake in the preheated oven for about 30 minutes. Let it cool completely on a wire rack and dust with icing sugar. 

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