Print Options:

Apple cake glazed with crabapple jelly

Yields1 ServingPreparation30 minsCooking30 minsTotal1 hr

A pretty cake covered with thin slices of apples and glazed with crab apple or apple jelly right out of the oven.

 57 g (1/4 cup) butter at room temperature
 38 g (3 tablespoons) sugar
 1 large egg
 125g (1 cup) flour
 1 1/2 teaspoon baking powder
 1/2 tsp salt
 1/3 cup milk
 4 apples
 25 g (2 tablespoons) sugar
 1/4 teaspoon ground nutmeg
 1/4 teaspoon ground cinnamon
 1/2 cup) crabapple or apple jelly
1

Set the oven rack at the center of the oven. Preheat the oven to 375°F (190 °C).
Butter a 9-inch (23-cm) square pan.

2

In a large bowl, beat butter and sugar until smooth. Add the egg and beat for 1 minute until the mixture turns pale. Scrape bowl once during this step.

3

In a second bowl, whisk together the flour, baking powder and salt.

4

Peel, core and slice the apples and reserve.

5

Blend half of the flour mixture and the milk into the egg mixture.
Add remaining flour and beat until smooth not more. Scrape the bowl once during this step.

6

Pour the batter into the pan, spread evenly and cover with the sliced apples.

7

In a small bowl, mix 25 g (2 tablespoons) of sugar, nutmeg and cinnamon and sprinkle over the apples. Bake in the oven for 25 to 35 minutes , until a toothpick inserted into the dough comes out clean.

8

In a small saucepan, over low heat, liquefy the crab apple jelly. Brush the baked cake with the jelly and let cool for about 20 minutes before serving.