Apple poppy seed pound cake

- 6 Apples (approx. 160 g each) span>
- 2 EL lemon juice
- 1 (500 ml) Cup of buttermilk
- 1 pack (250 g) Butter span>
- 1 packet vanillin sugar
- 1 pinch salt span>
- 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 spa n>
- aluminum foil li>
- Disposable piping bags
105 minutes
- 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
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