German Apple Cinnamon Pancake Sheet Cake
Ingredients
For the apples
- 4 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons butter
- 2 medium apples, such as Boskop
For the dough
- 225 g all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 200 ml milk
- 4 large eggs
- 100 ml sparkling water
Preparation
Preheat oven to 180°C (356°F) conventional or 160°C (320°F) convection.
Mix sugar and cinnamon in a small bowl.
Grease a 30x40 cm baking sheet with butter and dust with 2 tablespoons of the cinnamon-sugar mixture.
Mix flour, baking powder, and salt in a bowl.
Add milk and stir until smooth.
Mix in eggs one at a time.
Let the batter rest for 10 minutes.
Wash, dry, peel, and thinly slice the apples.
Arrange the apple slices on the prepared baking sheet.
Prebake the apples for 10 minutes.
Stir the sparkling water into the pancake batter.
Slowly pour the batter over the apples.
Return the baking sheet to the oven and bake for about 20 minutes until golden brown.
Cut the pancake into 18 pieces, flip each piece, and sprinkle with the remaining cinnamon-sugar mixture.
Tips
If you are not a fan of cinnamon, you can use other spices such as cardamom, ginger, or gingerbread spice.
