German Apple Cake (Apfelkuchen)

Grease a 9-inch springform pan with butter and dust with some flour. Line the bottom of cake pan with parchment paper.

Using a stand mixer fitted with a paddle attachment, cream the butter at high speed. Then add sugar, vanilla sugar or extract, lemon zest and a pinch of salt. Continue to beat until the mixture is fluffy.

Add eggs, one at a time, continuing to beat the mixture until light and fluffy.

Combine all purpose flour and baking powder and sift into a bowl. Add half the flour, then 1 tbsp milk, remaining flour and 1 tbsp milk into the mixer, running it at low speed.
Tip: Use just enough milk to give the batter a slow dropping consistency.

Transfer cake batter into the springform pan and level it off.

Rinse apples and wipe dry. Then peel, quarter and core them. Using a paring knife, make several parallel slits on the peeled side of apples.
Tip: This step should be done carefully. Make sure the cuts are deep, but not all the way to the center core. Otherwise the slice may separate from the entire quarter.

Arrange apple quarters on cake batter, peeled side up, in a flower like pattern, starting from outside and working inwards. Do not press it down.

Brush melted butter over apples. Bake for about [timer minutes=40]40 to 45 minutes[/timer] until golden brown and a toothpick inserted comes out clean.

Strain apricot jam through a sieve and take it in a small sauce pan. Add 1 tablespoon of water, boil and reduce it to honey like consistency.

Release the springform pan ring. Brush apricot syrup over the hot cake and let it cool completely. Dust with powdered sugar and serve with whipped cream.