Grandma's apple pie with rasa cinnamon
Outside, autumn air, inside, the scent of warm apples, butter, and cinnamon fills the air. You cut the first slice, the sugar crunches slightly, the apples are juicy—and the Indonesian cinnamon adds a golden exclamation mark. This is exactly how your apple pie should taste.
Preparation approx. 25 min
Baking time approx. 35–40 min
Quantity: 12 pieces
Ingredients
- Fruit
- 5–6 regional apples (sour, e.g. Boskoop/Elstar)
- 1-2 teaspoons lemon juice
- Dough
- 200 g soft butter (or margarine)
- 4 eggs
- 200 g vanilla sugar (homemade) or 180 g sugar + 20 g vanilla sugar
- 1 pinch of salt
- 250g flour + 20g baking powder
- finish
- Cinnamon sugar for sprinkling (mixture 1:10 – e.g. 1 tsp Rasa cinnamon ground + 10 tsp sugar)
- A little butter to grease the springform pan
How to do it step by step
- Prepare
Preheat oven to 180°C (fan/convection oven). Grease a 26 cm springform pan. Peel, core, quarter, and fan-slice the apples. Drizzle with lemon juice.
- Stir the dough
Cream together butter, sugar/vanilla sugar, and salt (2–3 minutes). Beat in the eggs one at a time. Combine the flour and baking powder and fold in briefly but thoroughly until a smooth batter forms.
- Fill & top
Spread the batter into the pan. Place the apple quarters tightly on top and press them lightly into the batter.
- Bake
Bake for 35–40 minutes, until the cake is golden brown. Test with a skewer: if nothing sticks, it's done.
- Cinnamon moment
While still warm, sprinkle with cinnamon sugar (1:10). Let cool, slice, and enjoy.
So that you succeed perfectly
- Juicy instead of dry: Cut apples into a fan-shaped slice so they bake evenly and release juice.
- Crumb with bite: Stir in flour only briefly, otherwise the dough will become tough.
- Cinnamon balance: The 1:10 mix adds spice without dominating – ideal for children and guests.
Variations: Replace apples with plums or pears; sprinkle a handful of chopped almonds over the dough.
Origin – short & sweet
Grandma's apple cake is pure German comfort: a classic sponge or shortcrust pastry with local fruit – a staple on cake tables for generations. Cinnamon, on the other hand, is deeply rooted in Indonesia (especially cassia), where it shapes both sweet and savory dishes. In this cake, German baking tradition meets Indonesian spice culture: familiar apple, new depth – Germany meets Indonesia on your plate.