Schweizer Apfel- und Birnenkuchen
A delightful Swiss fruit cake featuring a harmonious blend of apples and pears, often enriched with warming spices and a hint of lemon zest. This cake is perfect for afternoon tea or as a comforting dessert.
🧂 Ingredients
- 250 g All-purpose flour
- 150 g Granulated sugar
- 125 g Unsalted butter(softened)
- 3 large Eggs
- 1.5 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.25 tsp Salt
- 2 medium Apples(peeled, cored, and thinly sliced)
- 2 medium Pears(peeled, cored, and thinly sliced)
- 1 tbsp Lemon juice
- 50 ml Milk
- for dusting Powdered sugar
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 23cm (9-inch) springform pan.
- 2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3
Beat in the eggs one at a time, mixing well after each addition.
- 4
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- 6
Gently fold in the sliced apples and pears, tossing them with lemon juice to prevent browning.
- 7
Pour the batter into the prepared springform pan and spread evenly.
- 8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- 9
Let the cake cool in the pan for 10 minutes before removing the sides. Transfer to a wire rack to cool completely.
- 10
Dust with powdered sugar before serving.
💡 Pro Tips
- ✓Use firm, ripe apples and pears for the best texture.
- ✓Ensure butter and eggs are at room temperature for optimal batter consistency.
- ✓Don't overmix the batter after adding the dry ingredients.
🔄 Variations
- Add a handful of chopped walnuts or almonds to the batter.
- Drizzle with a simple glaze made from powdered sugar and lemon juice.
- Serve warm with a dollop of whipped cream or vanilla ice cream.