Baked goods

Jablkové buchty: quick drop cakes with grated apples

Quick apple cakes from a batter of butter, eggs and grated apples, no rising time. Spooned onto a baking sheet and baked 10–15 minutes at 200 °C (400 °F).

Slovak cuisine · Translated from Slovak ·

Jablkové buchty: quick drop cakes with grated applesSave on Pinterest

Recipe at a glance

Prep time
20 min
Cook time
10–15 min
Total time
30 min
Temperature
200 °C (400 °F)
Servings
about 30 pieces
Difficulty
Medium
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Jablkové buchty, small apple cakes made with grated apples, are quick sweet treats baked on a baking sheet that you can make in about 35 minutes. The batter of eggs, melted butter, sugar, vanilla sugar, and semi-coarse flour with baking powder does not need to rise. Simply stir in the apples, drop the batter by the spoonful onto a baking sheet with gaps of about 5 cm, and bake for 10 to 15 minutes at 200 °C (400 °F).

The buchty are good for breakfast, with coffee, and for a party.

Ingredients

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Instructions

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  1. Beat the eggs and stir in the melted butter. Then add the powdered sugar and vanilla sugar.

  2. Gradually mix in the flour combined with the baking powder, in small portions. Finally, add the grated apples to the batter, or apples cut into smaller cubes.

  3. Line a baking sheet with parchment paper and drop the batter onto it by the spoonful so that there is about 5 cm between the cakes.

  4. Bake in an oven preheated to 200 °C (400 °F) for 10–15 minutes.

    Lightly dust the baked cakes with powdered sugar. Tip: you can bake them the same way with plums, apricots, or dried fruit.

Tip: Let the melted butter cool slightly before mixing it with the eggs; hot butter would start to curdle them. The cakes are done when they are golden brown underneath.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
147 kcal
Protein
2.7 g
Carbohydrates
20 g
of which sugars
6.7 g
Fat
6.2 g
of which saturates
3.6 g
Fiber
0.9 g
Salt
0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Jablkové buchty zo strúhaných jabĺk na plech

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