Apple poppy seed pound cake

27 0

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