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Cake with apples and blueberries

by Ada Parisi
11271 views 5 min read

Plumcake to apples and blueberries, Good exaggerated. If you like traditional English breakfast pastries, soft and wet, rich in fruit and perfect for dipping, then this is the cake for you. A basis for plum cake that is always good and you can customize the way you want, with nuts and dried fruits in season, or just vanilla, citrus peel or liqueur. I prepared with lemon zest, Cranberries and apples cut paper thin, in order to obtain a smooth texture and mellow. A dusting of powdered sugar and via. If you care to keep the loaf pan with apples and cranberries wrapped in plastic wrap, It will remain soft for a week, I guarantee. And I tell you that next time I will try it with raisins and rum. I think it will give me great satisfaction. And have a look at all my PLUMCAKE OF RECIPES to find new easy and delicious breakfasts. Have a good day!


PLUMCAKE WITH APPLES AND BLUEBERRY (easy recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

200 grams of flour 00

250 grams caster sugar

four whole eggs

1 gram of table salt

110 ml of cream

8 grams of baking powder

70 grams of butter

a tablespoon of organic vanilla extract

organic lemon peel

200 grams of blueberries

an Apple or two small

granulated sugar for sprinkling on sweet, to taste

icing sugar to decorate the cake, to taste

Procedure

To prepare the plum cake with apples and cranberries, you first need to preheat the oven to 170 degrees static. In a large bowl with an electric mixer whisk the eggs with sugar and salt. Then add the cream, by fitting to obtain a homogeneous mixture. Mix slowly the flour sifted with baking powder, then the butter previously melted in a double boiler. Mix all the ingredients with a spatula and add lemon zest, the extract of vanilla and blueberries and the apple cut into small pieces. You will get a deep yellow and dense enough.

Line the plumcake mold with a sheet of parchment paper slightly moistened and well wrung out and pour the dough into it. Level the surface of the plum cake with apples and blueberries with a spatula and sprinkle generously with granulated sugar.

Bake the loaf pan with apples and cranberries for 60 minutes or until, inserting the blade of a knife or a skewer in the center of the cake, This will not dry. Keep in mind that the oven temperature must remain low so that the plumcake cooks perfectly even inside. Cool the loaf pan with apples and blueberries on a wire rack and sprinkle with powdered sugar. Keep it well wrapped in plastic wrap in a dry: last long. Bon appétit!

Note

If you prefer, you can use pears instead of apples, or replace the blueberries with raspberries. They are fruits with the same moisture content, Therefore, doses of the recipe will not change.

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11 comments

Mila October 10, 2014 - 10:52

Sweet beautiful!!! To make absolutely

Reply
Sicilians creative in the kitchen October 10, 2014 - 17:38

Hi Mila, Thanks! If you do that again let me know! ADA

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Tamara October 9, 2014 - 15:55

dear girl is to scream this cake, I love it and I'll do Saturday, Unfortunately no blueberries, but lots of goji berries and with those I will…Kiss

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An Lullaby October 9, 2014 - 00:20

The first photo was already trembling, then read the sentence “soft and wet, rich in fruit and perfect for dipping” are performance specification. I want it now, time time time!

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Sicilians creative in the kitchen October 9, 2014 - 11:50

Ha ha! Think it lasts that long that this morning I had a slice for breakfast! Hug An!!!

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Rosy October 8, 2014 - 01:43

Now is, in fact yesterday was my name day and I thought I'd celebrate it with this sweet. I found it quick and simple in execution, virtually impossible to get wrong, but extremely comforting in his goodness!
Does not last a week, guaranteed that tomorrow at breakfast will already be finished! Here's, If we find a flaw is that.
A little note, I had large eggs and I had to increase the dose of flour, so eye! try it with less sugar, max 200 gr. as I did, sweet is the same and does less damage!
Hello and thank you.
Rosy

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Sicilians creative in the kitchen October 8, 2014 - 11:03

Then, Meanwhile congratulations for your name-day! Then thanks for having celebrated with a recipe, This makes me happy. On the eggs you're right, I tend to always put the weight but in cake is less important than for the creams or the puddings and the English original recipe included 4 medium eggs. On sugar, I think it depends very much by the sweetness of the fruit: My blueberries were agretti, all right! But with raisins and candied fruit I agree with you: 200 grams are sufficient. Try it also with integral sugar, I will have an even more particular aroma! A hug Rosy!

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giuli October 7, 2014 - 16:12

but because your recipes are always so inviting???? How can I not prepare this???? damn……

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Sicilians creative in the kitchen October 7, 2014 - 16:16

The breakfast you gotta do, for which, If you prepare, This cake will last a week. Hi! ADA

Reply
Simona October 7, 2014 - 16:08

Uhm…have you forgotten the number of eggs!! :-|
Goes well, I put 8, and who has seen it has been seen!!
:-D

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Sicilians creative in the kitchen October 7, 2014 - 16:10

4 whole eggs. Thank you so much for the timely

Reply

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