blitzkuchen mit apfeln

Austrian Apple Cake 


4 - 6 granny smith apples, (or whatever apples you have on hand)

2 lemons, juiced

3 tablespoons of sugar

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3 tablespoons butter, at room temperature


3/4 cup castor sugar

2 egg yolks

1 tablespoon lemon juice and  lemon zest

1 teaspoon baking powder

1 1/2 cups flour

3/4 cup milk

1 tablespoon rum

1 teaspoon butter to grease cake pan or use baking paper

1 teaspoon brown rice oil, any vegetable oil will do

icing sugar


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Peel apples, cut in half and core. Cut 1/2 inch slits lengthwise, make sure not to cut all the way through the apple. Place in a bowl, sprinkle with the 3 tablespoons of sugar and a little lemon juice. Make sure to reserve at least 1 tablespoon of lemon juice.  Set aside.


Cream butter and sugar together, beat in one egg yolk at a rime, gradually add lemon juice and zest.
In a separate bowl, sift flour and baking powder together. Gradually fold into batter. I use a dough scraper to gently incorporate the mix, moving the bowl around as I go. Being careful to not to overwork the flour.
Blend in milk and rum.

In a small bowl beat egg whites till stiff and fold into batter.
grease and flour a springform tin, pour in batter and top with apple halves.
Brush apples with oil.

*Bake in a preheated oven at 180 deg c for 35 to 40 minutes.

Remove from oven, dust with icing sugar.

This recipe has been in my family ever since I can remember. Both my mum and her sister made this recipe and both where different. My mum added sultana's to the batter, her sister added vanilla sugar to her batter. Both where delicious!