Apple Cream Cake
I adapted a recipe that I found on a popular Japanese cooking recipe portal, CookPad. The recipe looked simple and more than 3,000 people tried the recipe and liked it. I had an apple. Why not? I used my Kougelhopf mold, but the mold was too big for the recipe. I was just able to fill half of the mold. Still the baked cake looked cute.
The cake was called Apple "Cream" Cake because it contained some heavy cream to make cake rich and moist. On the other hand it was basically simple butter cake with little cooked (microwaved) apple chunks. Creamed butter and sugar, added eggs little by little, fold in cream, flour and apple. It was very straightforward.
