Juicy apple cream cake: grandma’s classic simply baked

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Juicy apple and sour cream cake like grandma’s is easier to bake than you might think and is wonderfully refined with cinnamon, vanilla and almonds for fall and winter.

Cakes, muffins and sweet pastries with apples go particularly well with a cup of hot coffee or tea in autumn. Refined with a light note of cinnamon and a bit of bourbon vanilla, all the flavors of winter can be combined on the fork. It doesn’t matter whether you follow grandma’s recipe for a covered apple pie or a modern apple variation for a lightning-fast apple pie with puff pastry.

Timeless cuisine: Grandma’s classics are still particularly popular

Whether cooking healthy homemade food or baking classic cakes and sweet bites – many people enjoy using grandma’s tried and tested recipes in the kitchen. This is also noticeable on social media. In addition to modern recipe ideas, countless nostalgic traditional recipes from grandma’s cookbooks and baking books also fill the Internet.

How to easily recreate classic cakes? No problem with the juicy apple and sour cream cake from Grandma’s cookbook. (Symbolic image) © Zoonar/Imago

More and more young people also seem to enjoy being transported back in time with dishes from their childhood, home and nostalgic visits to their grandparents.

Grandma’s classic: Ingredients for juicy apple pie with sour cream

For a springform cake (Ø 26 cm)

  • 800g of apples
  • 220g flour
  • 220g of sugar
  • 2 packets of vanilla flavored pudding powder
  • 1 packet of vanilla sugar
  • 1-2 teaspoons of cinnamon
  • 1 pinch of salt
  • 3 tablespoons of slivered almonds
  • 500 ml of milk
  • 400g of cream
  • 150 g butter (soft)
  • A little lemon juice
  • A little extra butter to grease the pan

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The classic apple and sour cream cake is so easy to prepare:

  1. To make the filling, first boil the milk in a pan. Meanwhile, mix the pudding powder with 150 grams of sugar and stir both with a little milk until smooth. Then stir the pudding paste into the boiling milk and cook for about a minute. Then pour the pudding into a bowl, cover with plastic wrap and let it cool or refrigerate.
  2. For the shortcrust pastry, quickly knead the remaining sugar with a pinch of salt, butter and flour in a large bowl to form a smooth dough. Also cover and refrigerate for about 15 minutes. Meanwhile, wash, peel, core and cut the apples into quarters. Cut the apple slices into thin slices and mix them with a little lemon juice, vanilla sugar and cinnamon.
  3. While the oven is preheating to 180 degrees top and bottom heat (alternatively 160 degrees fan oven), grease the springform pan well with butter. Then press the chilled dough onto the base of the pan, forming a rim about five centimeters high. Now place the apple filling over the shortcrust pastry.
  4. Stir the cooled pudding with the cream until smooth and spread over the apples. To smooth the cream, tap the removable mold a few times on the work surface. Finally, sprinkle with almond sticks and bake in the lower third of the preheated oven for around 50 minutes. Let it cool completely, remove from the mold and serve. Enjoy!

Especially in autumn and winter, apple pie can be wonderfully refined with a little cinnamon. Combined with the apples and vanilla scent, your apartment will smell deliciously like sweet Christmas scents.

Juicy apple and cinnamon yogurt muffins are also perfect for fall. Cooked quickly and easily in a practical mini format, fruit muffins can be easily frozen.

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