Apple Upside-Down Cake
Apples and raisins with their dietary fibres stimulate the intestines and have a long lasting satiating effect. In addition to cell-protecting secondary plant substances, apples contain vitamins A, C and E, which also act as antioxidants to protect the body's cells.
Apple varieties with a sour note such as Granny Smith, Boskop, Cox Orange, Elstar, Jonagold or Braeburn are particularly suitable for apple pie.
- For the Dough
- 300 grams Pastry flour
- 2 teaspoons Baking powder
- 100 grams sugar
- 2 teaspoons Vanilla sugar
- 1 pinch salt
- 200 grams butter
- 1 egg
- For the Filling
- 1 kilogram Apple
- 50 grams sugar
- 1 generous pinch cinnamon
- 1 tablespoon Grape
- 2 tablespoons water
- For Eggwash
- 1 egg yolk
To make the dough: In a bowl, mix the flour, baking powder, sugar, vanilla sugar, and salt. Use a pastry cutter to cut the butter into the flour. Add the egg and knead quickly to a smooth dough. Gather the dough in a ball, cover, and refrigerate until cool, about 10 minutes.
Preheat the oven to 160°C (approximately 325°F). Line a springform pan with parchment paper. Roll out half the dough and place it in pan , pressing it up the sides of the pan. Prick evenly with the tines of a fork and bake blind until a pale gold, about 10 to 15 minutes.
To make the filling: Peel and core the apples, slice thin, and combine in a pan with sugar, cinnamon, grape, and water in a saucepan. Cook over medium heat until tender.
Meanwhile, roll out the rest of the dough into a circle the same diamter as the pan.
Spread the filling on the bottom crust and top with the second circle of dough. Press the edge of the dough firmly onto the bottom crust.
Beat the egg yolk to make the eggwash and brush over the surface. Bake until golden brown, about 25 minutes.
To serve, let the cake cool slightly and cut into wedges.