Applecake – it may be the cake with the most variations and the simpliest ingredients, but it still is one of my all-time-favorites.
As soon as fall has begun and the apples are ripe, I can’t stop myself from baking. Southtyrol, my home country, has a very big area of apple cultivation (more infos: Southtyrolean Apples).Because of this we have the possibility to get really fresh, delicious apples in the fall. This great possibility is something I appreciate very much. 
So, whenever I have a boxful of apples, I take out some of them for my cake (By the way: The sort “Golden Delicious” is the one I like to eat most!).
Back to my applepie now: There surely are dozens of variations, but I always stay with my own standard-recipe taken out from the book “So backt Südtirol” (a German book, actually a South-Tyrolean one!). I have tried many other recipes, but none of them was as good as mine was – so I stayed with it. The recipe is simple, you don’t need many things and it is something that nearly everybody likes. A good applepie is a perfect cake for a birthday, another event or just for your family and yourself at home – it is nothing spectacular, of course, but I can tell you that this cake will also appeal to you with its flavour!
Recipe:
- 125 grams butter
- 125 grams sugar
- 150 grams flour
- 50 grams cornflour
- 3 eggs
- 1/2 package baking powder
- some rum (about 2 tablespoons)
- 2 tablespoons of milk
- a pinch of salt
- First, mix the butter and the sugar. Then, add the eggs, the rum and the salt.
- In another bowl, mix and sieve the flour with the cornflour and the baking powder. Carefully fold the flour-mixture into the butter-mixture.
- Add the milk, fold it in, too.
- Put your dough into a cake tin (this time I used a rectangular baking tin).
- Peel 3-4 apples and divide them into quarters. Carve longish lines into the apple-quarters (you can also be creative and carve in other patterns, for example checkered patterns). Press the apple-quarters into the dough. Sprinkle some slivered almonds on the cake.
- Bake it for about 45 minutes at 160 ° Celcius.
