Okay, here’s my attempt at a blog post, channeling that down-to-earth, experienced blogger vibe, and following all your instructions:
Alright, so I’ve been on this baking kick lately, and you guys know I love messing around with different flours. Today, it was all about this German Apple Cake – but with a twist. I decided to ditch the regular flour and go with almond flour, just to see what would happen. Spoiler alert: it was pretty darn good!
Getting Started
First, I grabbed my ingredients. Nothing fancy, really. Just the usual suspects:
- Apples (I used Granny Smith, ’cause I like that tartness)
- Almond flour (of course!)
- Eggs
- Sugar (I used regular white sugar, but you could probably use brown sugar too)
- Butter (gotta have that buttery goodness)
- Cinnamon (because apple and cinnamon are best friends)
- A little bit of baking powder, for that lift.
- Vanilla extract.
- And lastly add a pinch of salt.
I started by peeling and slicing those apples. I didn’t make the slices super thin, just kinda chunky. I tossed them in a bowl with a little cinnamon and set them aside.
Mixing it Up
Then, I creamed together the butter and sugar in my stand mixer. You could totally do this by hand, but my arms were feeling lazy today. I let that go until it was nice and fluffy.
Next, I cracked in the eggs, one at a time, making sure each one was mixed in good before adding the next. Then vanilla extract followed.
In a separate bowl, I whisked together the almond flour, baking powder, and that pinch of salt. Gotta make sure the baking powder is evenly spread out, you know?
Then, I gradually added the dry ingredients to the wet ingredients, mixing on low speed until it was just combined. You don’t want to overmix this stuff.
Putting It All Together
I greased a round cake pan (I think it was 9 inches?) and poured in about half the batter. Then, I arranged the apple slices on top of the batter, kinda like I was making a little apple mosaic.
After that, I spooned the rest of the batter over the apples, spreading it out as evenly as I could. It didn’t have to be perfect, though.
Bake Time!
I popped the pan into a preheated oven at, I think, 350 degrees Fahrenheit. My oven’s a bit wonky, so I always keep an eye on things. It took about 45-50 minutes, but I used the toothpick test to make sure it was done. You know, stick a toothpick in the center, and if it comes out clean, it’s ready.
The Final Result
I let the cake cool in the pan for a little while before I flipped it out onto a wire rack to cool completely. It smelled amazing, all warm and cinnamon-y.
And that’s it! It wasn’t the prettiest cake I’ve ever made, but it tasted fantastic. The almond flour gave it a really nice, slightly nutty flavor, and the apples were perfectly tender. I served with a little whipped cream, it was perfect. Definitely a win in my book!
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