It’s apple season which means we all have some extra apples rolling around. Lucky for you, this cake is just the thing to make! It comes together super quickly and in a single bowl.

I decided to make my cake with crème fraiche because, frankly, that’s what was in my fridge. But sour cream, yogurt or buttermilk would also work. Just keep in mind that you’ll have to adjust the milk amount accordingly and maybe add a bit more sugar to balance out with the sourness. Also, you can easily sub sunflower seeds with chopped walnuts if that’s your thing.

INGREDIENTS:

(Yields 1 cake / 4.25 EUR)

For the apples:

4-5 apples (0.80 EUR)

3 tbsp sugar (0.02 EUR)

1 tbsp cinnamon (0.13 EUR)

1 tbsp lemon juice (0.13 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups crème fraiche (1.33 EUR)

½ cup milk (0.07 EUR)

4 tbsp butter, melted (0.53 EUR)

1 tsp cinnamon (0.07 EUR)

½ cup sugar (0.07 EUR)

3 cups all-purpose flour (0.30 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

1 cup sunflower seeds (0.27 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

METHOD:

Preheat the oven to 200°C. Butter a square baking pan and line it with parchment paper, then set aside. Wash, peel and core the apples. Dice the apples up and toss them together with sugar, cinnamon and lemon juice. You’ll maybe need to add a bit more sugar if your apples are tart, but mine were quite sweet. Evenly distribute the apples on the bottom of a prepared pan and set aside.

Use the same bowl in which you’ve tossed the apples and whisk in it the eggs with vanilla, crème fraiche and milk. Pour in melted butter and stir to incorporate. Add in cinnamon, sugar, flour, baking powder, baking soda and salt. Stir until just combined, then fold in sunflower seeds. Pour the batter over the apples and gently shake the pan to even out. Bake for 40 minutes, until the cake is deep golden brown and a skewer inserted inside comes out clean.

Allow the cake to cool completely in its pan before flipping it over on a cutting board. Carefully peel off the parchment paper and cut the cake into squares. Serve at room temperature.

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Pošto su jabuke u sezoni i ima ih na sve strane, ja vam donosim jedan super recept za kolač, koji ne samo da ćete pripremiti jako brzo, nego ćete i za cijelu pripremu uprljati samo jednu zdjelu.

Ja sam smjesu radila sa mileramom jer je to iskreno ono što nam se našlo doma. Ovdje bi kao zamjena svakako funkcionirali i kiselo vrhnje, jogurt ili kiselo mlijeko, međutim ako se odlučite za jednu od tih opcija, onda svakako prilagodite i količinu mlijeka i možda dodajte još mrvicu šećera da izbalansirate kiselinu. Također, i suncokretove sjemenke možete slobodno zamijeniti sjeckanim orasima ako su vam oni draži.

SASTOJCI:

(Za 1 kolač / 31,72 kn)

Za jabuke:

4-5 jabuka (6,00 kn)

3 žlice šećera (0,15 kn)

1 žlica cimeta (1,00 kn)

1 žlica limunovog soka (1,00 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice milerama (10,00 kn)

½ šalice mlijeka (0,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

1 žličica cimeta (0,50 kn)

½ šalice šećera (0,50 kn)

3 šalice glatkog brašna (2,25 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica suncokretovih sjemenki (2,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite pravokutni protvan i obložite ga papirom za pečenje, pa ga stavite na stranu. Operite, ogulite i očistite jabuke od peteljki i koštica. Narežite jabuke na kockice, pa ih pomiješajte sa šećerom, cimetom i limunovim sokom. Ako su vam jabuke kiselije, možda će vam trebati još malo ekstra šećera, ali moje su bile baš slatke. Jabuke ravnomjerno rasporedite po dnu pripremljenog protvana.

Upotrijebite istu zdjelu u kojoj ste pripremili jabuke i u njoj razmutite jaja sa vanilijom, mileramom i mlijekom. Ulijte u smjesu rastopljeni maslac i promiješajte da se sjedini. Dodajte cimet, šećer, brašno, prašak za pecivo, sodu bikarbonu i sol. Promiješajte tek toliko koliko treba da se sastojci sjedine i onda nježno umiješajte suncokretove sjemenke. Smjesu rasporedite po jabukama i nježno protresite protvan da se sve poravna. Pecite 40 minuta, dok kolač ne bude zlatno-smeđi, a testni štapić koji upiknete ne izađe čist.

Pustite da se kolač skroz ohladi u protvanu prije nego ga iskrenete na dasku za rezanje. Pažljivo skinite papir za pečenje i narežite kolač na kocke. Poslužite na sobnoj temperaturi.