German Apple flannel-cake


  • four eggs
  • one/2 cup natural general-purpose
  • flour
  • 1/2 teaspoon leaven
  • 1 tablespoon sugar
  • 1 pinch salt
  • 1 cup milk
  • 1 teaspoon flavourer
  • a pair of tablespoons of tasteless butter,
  • molten
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup unsalted butter
  • 1/2 cup white sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 massive tart apple – peeled, cored
  • and sliced


in a very large bowl, mix eggs, flour, baking powder, sugar, and salt. bit by bit combine in milk, stirring constantly. Add vanilla, molten butter, and 1/2 teaspoon nutmeg. Let batter represent half-hour or overnight.

heat up kitchen appliance to 425 degrees F (220 degrees C).

soften butter in a very ten in. oven-proof skillet, brushing flatter on the sides of the pan. in a very tiny bowl, mix 1/4 cup sugar, cinnamon, and 1/2 teaspoon nutmeg. Sprinkle the mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat till the mixture bubbles, then gently pour the batter mixture over the apples.

Bake in preheated kitchen appliance for fifteen minutes. cut back heat to 375 degrees F (190 degrees C) and bake for ten minutes. Slide flannel cake onto a serving platter and take wedges.

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