Apple Rye Cake
Experience the delightful surprise of the Apple Rye Cake – a unique twist on the traditional apple cake. Initially, I was doubtful about using rye flour in a cake, suspecting it might affect the texture adversely. However, my skepticism was unfounded. The rye flour not only imparted a wonderfully tender and fluffy texture but also enhanced the overall flavor profile of the cake. This delightful discovery was also a pleasant surprise for those who tasted it, as they couldn't tell there was a special ingredient, yet were impressed upon learning about the inclusion of rye.
For an even more delectable experience, consider using brown sugar instead of white sugar, and enrich the cake with some chopped walnuts for added texture and flavor.
Thoroughly blend the soft butter with the sugar until smooth.
Incorporate the eggs one at a time, ensuring each is well mixed before adding the next.
Gently fold in the rye flour and baking powder, ensuring the mixture is lump-free.
If using, add chopped walnuts at this stage.
The resulting batter will be thick, similar to heavy cream.
Pour it into a 28cm round baking tray lined with parchment paper, and smooth the surface.
Peel the apples and slice them thickly. Press these slices firmly into the batter.Dust the top with cinnamon.
Bake in a preheated oven at 180 degrees Celsius for approximately 35 minutes.
(Note: If cinnamon is unavailable, it can be omitted.)
Check doneness with a toothpick – it should come out clean. Allow the cake to cool completely in the pan.
Once cooled, remove from the pan and optionally dust with powdered sugar.
Enjoy a slice of this fluffy and aromatic Apple Rye Cake!
