Apple poppy seed pound cake

For 12 pieces
  • 6 Apples (approx. 160 g each)
  • 2 EL lemon juice
  • 1 (500 ml) Cup of buttermilk
  • 1 pack (250 g) Butter
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 1/2 (250 g) Cup of sugar
  • 5 Eggs (size M)
  • 1 1/3 (à 360 g) Mug of flour
  • 1 packets baking powder
  • 1 pack (250 g) ready-to-bake poppy seed filling
  • 1/2 Parcel (125 g) Icing sugar
  • Fat and flour
  • aluminum foil
  • Disposable piping bags
105 minutes
light
1.
Peel and quarter the apples, cut out the core. Roughly dice the quarters. Drizzle with lemon juice
2.
Put buttermilk in a measuring cup. Wash the buttermilk cup well and dry it. Measure out 250 ml buttermilk, use the remaining buttermilk for other purposes. Put butter, vanilla sugar, salt and sugar in a mixing bowl and stir until frothy with the whisk of the hand mixer. Stir in the eggs one by one
3.
Mix the flour and baking powder and stir in alternately with 250 ml buttermilk. Add the poppy seed filling and stir in. Fold in apples. Put the dough in a greased spring tray sprinkled with flour (32 cm above, 28 cm below), smooth down
4.
In a preheated oven (electric stove: 175 ° C / Fan: 150 ° C / Gas: Level 2) Bake for about 1 1/4 hours. After about 50 minutes of baking time, cover the cake with aluminum foil. Take the cake out of the oven, place on a wire rack and let cool down. Mix the powdered sugar and 3-4 tablespoons of water until smooth. Pour into a piping bag, cut off the tip with sharp scissors and cover the cake loosely with it. Let dry
5.
Remove from the pan and serve. In addition, smoothly stirred sour cream tastes good
6.
Waiting time 3 hours
1 piece approx. :
  • 580 kcal
  • 2430 kJ
  • 10 g protein
  • 24 g Fat
  • 79 g carbohydrates

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