VERY FINE GERMAN APPLE CAKE

Steps:

• Grease 11 inch springform.
• Preheat oven to 350°F or 180°C.
• For the topping: Peel, quarter and core apples.
• Make lengthwise cuts on the outer rounded side 1/8 inch apart, so that the apple quarter still holds together but will cook quicker.
• Brush with lemon juice to avoid browning.
• For the batter: Mix flour with baking powder.In a bowl cream butter with sugar, vanilla and lemon peel with a mixer.
• Add eggs, one at a time.
• Beat until mixture turns light yellow and has increased in volume.
• Add half of the flour and 1 tbs milk, mixing just until blended.
• Add rest of flour.
• Dough should have the consistency to drop slowly and heavily from a spoon, forming long tips.
• If too firm add another tbs of milk, if to soft add another tbs of flour.
• Mix to blend.
• Pour batter into greased form.
• Make a level surface with a wet spatula.
• Arrange apple quarters rounded side up on the dough to make a nice pattern,but leave a 1/2 inch rim along the side of your form.
• Apples will sink into dough while baking.
• Brush with melted butter.
• Sprinkle with raisins (optional).
• Put in the middle of the oven.
• Bake for 40-50 min at 350°F, until a toothpick inserted in the cake comes out clean.
• Remove cake from oven.
• Melt apricot jam with water over low heat, pass through a sieve and brush the hot cake with it.
• Remove cake from the springform,let cool and serve with whipped cream.