Prepare the Apples:
Peel and grate the apples. In a pan, combine with 2 tbsp sugar and lemon juice. Cook over medium heat until softened, then set aside to cool.
Mix the Batter:
In a bowl, whisk the eggs, ½ cup sugar, and vanilla sugar until light and frothy. Add the melted butter and sour cream, and mix thoroughly.
Combine Dry Ingredients:
Sift the flour and mix with the baking powder. Gradually fold the dry mixture into the wet ingredients until combined.
Layer the Cake:
Preheat the oven to 350°F (180°C). Pour half of the batter into a greased baking dish, spread the cooled apple mixture on top, dot with raspberry jam, and pour the remaining batter over it.
Bake:
Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool before serving.
Serving Suggestions:
Serve the cake warm or at room temperature.
Pair with whipped cream, vanilla ice cream, or a drizzle of honey.
Cooking Tips:
Ensure the apples are fully cooled before layering them into the batter to prevent the cake from becoming soggy.
Use a mixture of tart and sweet apples for more complex flavors.
Nutritional Benefits:
Apples provide dietary fiber and vitamin C, while raspberry jam adds a sweet antioxidant-rich touch. Sour cream gives the cake a creamy texture without making it too heavy.
Dietary Information:
Vegetarian
Can be made gluten-free by using gluten-free flour.
Nutritional Facts (per serving, based on 8 servings):
