Cake with Apple Cider Vinegar

The cake dough with apple cider vinegar is a great alternative to the yeast dough. The apple cider vinegar reacts with the baking powder in the flour and creates a light, fluffy dough. But don't be afraid, it does not taste like vinegar. On top of the dough, you spread some preserved, drained fruit, such as cherries, apples, pears or plums and after that the crumble. You will love this easy to make moist and crunchy cake.

Duration: 1 hour

Amount: 12 pieces (24-26 cm round tin), 20-25 pieces (Baking Tray, double the amount of ingredients )


For the dough:

2 tablespoons oil

1 tablespoons apple cider vinegar

3 medium eggs

100 grams sugar

1 tablespoons vanilla sugar

150 grams flour

3 teaspoons baking powder

For the Topping:

350 grams preserved fruits, drained (e.g. cherries, pears, apples, plums)

For the Crumble:

150 grams flour

100 grams sugar

100 grams margarine or butter

26cm round deep spring-clip tin


1. Whisk the first three ingedients: the oil, the apple cider vinegar and the eggs, until fluffy.

2. Add the sugar, the vanilla sugar, the flour and the baking powder and stir well. Fill the creamy dough in a greased round baking tin.

3. Spread the drained fruit on top of the dough.

4. Now it's time for the crumble. Put the flour, the sugar and margarine or butter in a bowl and quickly knead the ingredients with both hands together to gradually form the crumbles.

5. Sprinkle the already made crumbles over the fruits.

6. Bake the cake by 170°C for 45 minutes in a 26 cm round spring-clip tin. If you want to use a baking tray instead, double the amount of the ingredients.

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