🥤 Juicy Sheet Pan Apple Cake

Name: Juicy Sheet Pan Apple Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Butter; 80 g coconut blossom sugar; 4 eggs; 70 g ground almond kernels; 200 g spelt flour Type 1050; 2 tsp cinnamon powder; 600 g apples; 100 ml milk (3.5% fat); 1 pinch vanilla powder

404 kcal · 30 min · 4 servings

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Ingredients

150 g Butter
80 g coconut blossom sugar
4 eggs
70 g ground almond kernels
200 g spelt flour Type 1050
2 tsp cinnamon powder
600 g apples
100 ml milk (3.5% fat)
1 pinch vanilla powder

Instructions

1. Preheat the oven to 225 °C (convection: 200 °C; gas: setting 3–4).
2. Line a small baking sheet (20x30 cm) with baking paper.
3. Mix the butter and coconut blossom sugar thoroughly.
4. Add the first egg and mix well.
5. Add the second egg and mix well.
6. Add the ground almonds and the flour.
7. Mix everything with the cinnamon.
8. Wet your hands with a little water.
9. Shape the dough on the tray into a base layer.
10. Press the edge up about one finger width high.
11. Peel the apples.
12. Halve the apples.
13. Remove the core.
14. Slice the fruit flesh.
15. Distribute the apple slices generously over the cake base.
16. Whisk the remaining eggs with the milk.
17. Add the vanilla powder and mix it in.
18. Pour the egg milk over the apples.
19. Bake the cake in the oven for approx. 25 minutes.
20. Take the cake out of the oven.
21. Let the cake cool down to lukewarm.
22. Cut the cake.
23. Serve the cake.

Nutrition per serving

kcal: 404
Protein: 9 g · Fett/Fat: 24 g · Carbs: 39 g