Apple Raisin Cake

Ingredients

• 10 tbsp milk
• Zucker (sugar)
• 20 g fresh yeast (1/4 cube)
• 400 g flour
• 0.5 tsp Salt
• 2 Eggs
• room temperature butter
• butter (for the pan)
• 3 large tart apples (e.g., Boskop)
• 3 tbsp Raisins
• 4 tbsp sugar (for sprinkling)

Instructions

1. 1.

   Warm milk with 2 tbsp sugar. In a large bowl dissolve yeast in milk. With an electric mixer, combine 300 g flour, salt and eggs. Knead just enough flour until the dough no longer sticks. Shape dough into a ball. Cover and let rise for about 3 hours in a warm place until it triples in size.

2. 2.

   Grease the pan well. Soak raisins in hot water. Divide dough into two parts. Peel, halve, core, quarter and dice apples. Roll one half of the dough into a ball and roll out on a floured surface. Place in the springform pan and brush with 1-2 tbsp butter. Sprinkle with 2-3 tbsp sugar and arrange apple cubes on top. Drain raisins and scatter over the apples. Shape the second dough half into a ball, roll it slightly larger than the pan and lay it over the apples. Press the dough edges together firmly. Let the cake rise again in a warm place for 1 hour.

3. 3.

   Preheat oven to 200°C. Slide the cake into the oven and bake for 35-40 minutes until golden brown. About 30 minutes into baking, brush the cake with 1 tbsp butter and sprinkle with 2 tbsp sugar. Before baking, lay some foil under the springform pan and lift the edges, as the cake may drip during baking.