I was a little skeptical of this recipe, I didn't think that rye flour would make a good texture for the cake. And I wasn't right, not only it give a very good, tender and fluffy texture - but also a much better taste. Those who tried it did not realize that something had changed in it, they were surprised to find out that it is with rye.
For an even better taste you can replace plain sugar with brown sugar and add some chopped walnuts in it.
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The soft butter mixes well with the sugar.
One by one add eggs, mix well after each one.
Add rye flour and baking powder, mix well so they are not lumpy.
If you want to add chopped walnuts, put them now, along with the flour.
A thicker dough comes out, like thick cream.
Pour it into a round tray lined with baking paper (my tray is 28cm) - level well with a coca spatula.
Peel the apples and cut them into thicker slices, deepen them well in the dough.
Sprinkle over the cinnamon cake and put it in the oven for about 35 minutes at 180 degrees.
I didn't have cinnamon in the house at that time, I did without.
Test with a toothpick if it is ready and let it cool completely.
When it has cooled completely, remove it from the pan and garnish with powdered sugar, as desired.
And a fluffy and fragrant section.
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