Quick Apple Cake with Quark

Name: Quick Apple Cake with Quark
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Europe, Swedish, Scandinavian
Ingredients: 200 g softened butter; 180 g coconut blossom sugar; 1 Vanilla bean; 3 eggs; 0.5 Organic lemon; 120 g low‑fat quark; 300 g spelt whole‑grain flour; 100 g spelt flour (type 1050); 3 tsp baking powder; 100 g peeled, ground almonds; 800 g tart apples

Prep: 20min

| Servings: 12 | Cook: 55min

This fast apple cake becomes especially moist with quark, the lemon refines the batter recipe and provides a fresh delight!

Ingredients

200 g softened butter
180 g coconut blossom sugar
1 Vanilla bean
3 eggs
0.5 Organic lemon
120 g low‑fat quark
300 g spelt whole‑grain flour
100 g spelt flour (type 1050)
3 tsp baking powder
100 g peeled, ground almonds
800 g tart apples

Instructions

1.
Slice the vanilla bean lengthwise and scrape out the seeds. Wash half a lemon hot, pat dry, grate the zest, then squeeze the juice. Beat the butter with coconut blossom sugar and vanilla seeds until fluffy. Gradually fold in the eggs and lemon zest, whisking to keep it airy. Stir in the quark. Combine both flours with baking powder and almonds, then mix into the egg batter; if the dough is too stiff, add a splash of milk.
2.
Wash, peel, quarter, core, chop the apples, and toss them with lemon juice.
3.
Pour the batter into a greased springform pan as needed, top with the apple pieces. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 50–60 minutes. Test with a skewer. Remove, let cool in the pan for 5 minutes, carefully loosen the edge with a sharp knife and lift out. Cool on a wire rack. Sprinkle with a cinnamon‑coconut sugar mix if desired. Slice and serve.