- flour - 1 cup
- flour - 2 items. spoons
- baking powder - 2 teaspoons
- soda - 0,25 teaspoons
- cinnamon - 0.25 teaspoons
- salt - 1 pinch
- apple - 3 pieces
- egg - 2 pieces (room temperature)
- sugar - 0,5 cups
- sugar - 2 teaspoons
- yogurt - 0,5 cups
- rapeseed oil - 6 st. spoons (or other vegetable)
- rum white - 1 st. a spoon
- vanilla extract - 2 teaspoons
- coconut chips - 1 cup
- apple jelly - 0,5 Cups (for glaze, if desired)
1. Preheat the oven with a stand in the center to 175 degrees. Lubricate the cake pan with a diameter of 22 cm and place it on a baking sheet lined with parchment paper or a silicone mat. Peel the apples from the peel and the core. Two apples shall be finely chopped, covered with a plastic wrap and put aside. Cut the third apple into slices 6 mm thick, cover with a film and set aside. Mix the flour, baking powder, soda, cinnamon and salt in a large bowl. In another large bowl, beat the eggs and 1/2 cup of sugar for 1 minute. Add yogurt, butter, rum, vanilla extract and whisk for approximately 1 minute until homogenous. Add finely chopped apples and coconut shavings, mix with a rubber spatula. 2. Put the dough in the mold. Lay the sliced apples in a beautiful pattern on top of the cake. Sprinkle apples with the remaining 2 teaspoons of sugar. Bake cake 45-50 minutes until golden brown, until inserted into the center of the cake thin knife will not go out clean. 3. Place the cake pan on the counter and cool for 20 minutes. Meanwhile, make the icing (if desired). Mix the powder for apple jelly with water. When the pie is cooled, remove it from the mold and brush the top of the cake with the prepared jelly to give it a shine. Cut the cake into slices and serve warm or at room temperature.
Servings: 8