Apple and plum cake

Apple cakes can be made in many different ways. Either in a springform tin or as a tray bake. It can be a yeasted batter, shortcrust pastry or a sponge mixture. It’s best to use firmer varieties of apple, such as Boskop or Gravensteiner.

Recipe for a ‘sunken apple cake’

Makes about 16 pieces:
Butter for greasing
2 tablespoons of lemon juice
125g soft butter or margarine
1 pinch salt
125g sugar
50g sugar
1 packet vanilla sugar
4 eggs (medium)
200g flour
1/2 packet baking powder
3 tbsp whipped cream
150g creme fraiche
1 packet vanilla sauce powder
Icing sugar 

Preparation
Peel, core and quarter the apples. Squeeze some lemon juice over them to stop them going brown too quickly.
Cream the butter with the salt, 125g  sugar and the vanilla sugar. Add 3 eggs. Mix the flour with baking powder and gradually stir in the whipped cream. Mix well and pour into a greased springform pan (26 cm Ø) and smooth out.
Arrange the apples on the batter and press in a little. Bake in a preheated oven  175° C (fan) 150 °C (gas) for 12-15 minutes.
Meanwhile, mix the creme fraiche with 1 egg, 50g sugar and the vanilla sauce powder. Tip the mix onto the cake after 12-15 minutes and continue to bake at the same temperature for 50 minutes.
Run a knife around the edge of the cake, take it out of the pan and let it cool. Dust with icing sugar and serve.

There are countless recipes not only for apple cake, but also for plum cake. The classic plum cake has a yeasted batter.

Classic plum cake  

Makes about 24 pieces:
800g flour
210g sugar
250g butter or margarine
1 tsp cinnamon
1 packet vanilla sugar
Salt
42g yeast
250ml milk
1 egg (medium)
1.5kg plums
Butter for greasing 

Preparation

Wash and halve the plums, removing the stones.
First make the mixture for the crumble topping. Mix 250g flour, 125g sugar, 175g soft butter or margarine, vanilla sugar, cinnamon and a pinch or salt. Mix it well until it becomes crumbly, then chill in the fridge.
Put 550g flour and a pinch of salt into a bowl. Mix the yeast with 1 tbsp sugar until it forms a liquid.  Add the yeast to the flour with 75g sugar. Add 75g melted butter or margarine and milk.
Add the lukewarm mixture of butter and milk to the flour with an egg and knead until it forms a smooth dough. Cover the dough and leave in a warm place for 30 minutes. Then knead well again. Roll out onto a greased baking tray. Arrange the plum halves on the dough with the inside facing up.
Bake for about 30 minutes in a preheated oven 175 °C (fan) 150 °C (gas) - Serve with freshly whipped cream. Enjoy!