Apfel-Zimt-Kuchen

Description

Apfel-Zimt-Kuchen - Authentic recipe from France. Ready in 75 min. Vegan. Try it now!

1. 1

   Preheat the oven to 180°C. Grease a springform pan (24 cm). Peel, core and cut 300 g apples (Boskoop or Braeburn) into thin wedges or cubes. Toss with 1 tsp cinnamon and a little sugar and leave to macerate.

   ⏱️ approx. 15 min

   💡 Tip: Apple and cinnamon cake is an autumnal classic. Tart, firm apples (Boskoop) hold their shape during baking and provide a lovely contrast to the sweetness. Tossing them with cinnamon allows the flavours to develop.

2. 2

   Beat 100 g plant-based butter (or regular butter) with 100 g sugar until creamy. Mix 200 g flour with 1 tsp baking powder and 1 tsp cinnamon, then fold in. If the batter is too stiff, add a little plant-based milk. Pour the batter into the pan, or place the apples in the pan first and spread the batter on top.

   ⏱️ approx. 10 min

   💡 Tip: Depending on the look you prefer: fold the apples into the batter (a moister, denser cake) or arrange the apples on the bottom of the pan and spread the batter over them (when inverted, they form an apple topping). Both versions are delicious.

3. 3

   Bake at 180°C for 40–45 minutes (test with a skewer). Leave to cool. Dust with icing sugar or sprinkle with a cinnamon-sugar mixture. Best served lukewarm with a dollop of cream or a scoop of vanilla ice cream.

   ⏱️ approx. 45 min

   💡 Tip: Served lukewarm with vanilla ice cream or whipped cream, this apple and cinnamon cake is a real treat. It keeps for 2–3 days and stays moist thanks to the apples, even the next day.