Why not bake apple poppy seed cake in a springform pan. With the apples and the lemon frosting the poppy seed cake gets a wonderful fresh taste.
Ingredients for the yeast dough
2 c flour
1 tbsp of dry yeast
1/4 c of sugar
3 tbsp butter, soft
1 pinch of salt
1/2 c of milk, lukewarm
Some flour to dust the dough and some flour for the work surface.
Pour half of the flour into a large bowl and form a pit in the middle.
Add the yeast, 1 tablespoon of sugar and some of the milk into the pit and cover it with the flour from the sides. After about 15-20 minutes, the beginning of the fermentation is then very easy to recognize, add all other ingredients and process to a supple dough. Cover the dough with a little flour and place a dish towel over the bowl.
Place the bowl to the side and allow the dough to rest. Just do not hurry, the dough should double its volume. I leave the dough an hour or two.
Then knead the dough very well and roll it out with a noodle wood to a rectangle, about 0.2 in thick.
Ingredients for filling
2 c of grounded poppy seeds
1 c of cream
1/2 c of sugar
2- 3 apples
Heat the poppy seeds with the sugar and the cream, stirring it briefly, remove from the cooking place and allow it to cool.
Pour the cooled poppy seeds on the yeast dough.
Peel the apples, grate them and spread them on the poppy.
Roll the dough from the long side.
Cut the roll into slices 1 in thick.
Grease a springform pan and have baking paper at the bottom.
Place the slices tightly in the mold and leave to rest for 15 minutes.
Bake in a preheated oven at 350 F for about 30 minutes.
For the frosting
1 c of powdered sugar
2-3 tablespoons of lemon juice
Mix the powdered sugar and lemon juice and spread over the chilled cake.