My parents live on the outskirts of Hamburg, Germany, and there are many apple orchards in their vicinity. One of the apple farmers from the area wrote a cookbook entirely devoted to apple recipes, which is where this cake comes from. It’s one of our favorites because it really features the apples, and the oats and almonds give it a hearty balance. It’s quick to make for a party, but it’s also worth just making for yourself with a cup of tea. I have not converted the recipe from its metric state. I hope this doesn’t cause anyone confusion!
1 tblsp. vanilla extract
150g rolled oats (not quick cooking)
50g all-purpose flour
1 tsp. lemon peel
a pinch of salt
5 large apples
juice of 1/2 lemon
75g sliced almonds
2 tblsp. brown sugar
Grease a 9″ springform pan.
In a bowl, mix the oats, flour, baking powder, lemon peel and salt. Set aside.
Peel and chop the apples into bite-sized pieces. Sprinkle with the lemon juice to prevent browning.
Pre-heat oven to 370 degrees.
Whisk the butter until creamy. Gradually add the sugar, then the eggs, one at a time.
Fold the dry ingredients into the butter mixture until just combined.
Pour 3/4 of the batter into the prepared pan and level it out with a spatula. Spread the apples out evenly on the batter. Sprinkle almonds evenly across the top. Cut little flakes of butter and spread them evenly over the apples as well.
Using a teaspoon, place little mounds of remaining batter all over the cake.
Bake about 45 minutes, or until the top is a gorgeous golden-brown.