German Apple Cake (Apfelkuchen)
Traditional German Apple Cake balances the natural tartness of fresh apples with a delicate, not-too-sweet cake base, creating a dessert that's equally suited for afternoon coffee (Kaffee und Kuchen) or as a sophisticated dinner finale.
Equipment
- 9-inch (23cm) springform pan
- Parchment Paper
- Mixing Bowls
Ingredients
Cake Batter
- 2 cups all-purpose flour (250g), substitute with 1:1 gluten-free flour blend if needed
- 3/4 cup granulated sugar (150g)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (170g), softened to room temperature
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup whole milk (60ml), or almond milk for a dairy-free alternative
- 1 lemon zest from one lemon (Meyer lemons preferred)
Apple Topping
- 4-5 medium apples preferably a mix of tart Granny Smith and sweet Honeycrisp
- 2 tablespoons fresh lemon juice
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons apricot jam or apple jelly for the glaze
Instructions
- Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
- Peel, core, and slice the apples into thin, uniform wedges (approximately 1/8-inch thick). Immediately toss them in lemon juice to prevent browning.
- In a small bowl, mix together the sugar, cinnamon, and nutmeg, then gently fold this mixture into your apple slices.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, vanilla extract, milk, and lemon zest until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined—avoid overmixing.
- Spread the batter evenly into your prepared pan. If it seems too stiff, add a tablespoon of milk.
- Arrange the apple slices on top in a circular pattern, slightly overlapping each slice.
- Bake for 45-50 minutes, or until a toothpick inserted into the cake portion comes out clean and the apples are tender. If the top begins browning too quickly, loosely cover with aluminum foil after 30 minutes.
- While the cake is still warm, heat the apricot jam or apple jelly until liquid, then brush over the apples to create a glossy finish.
- Allow the cake to cool in the pan for 15-20 minutes before removing the springform ring and transferring to a serving plate.
Notes
The flavor of this cake actually improves after 24 hours as the apple essence permeates the cake.
Store at room temperature, covered, for up to 2 days or refrigerate for up to 5 days.
Individual slices can be frozen for up to 3 months; thaw overnight in the refrigerator.
To refresh day-old cake, warm slices for 10-15 seconds in the microwave.
Store at room temperature, covered, for up to 2 days or refrigerate for up to 5 days.
Individual slices can be frozen for up to 3 months; thaw overnight in the refrigerator.
To refresh day-old cake, warm slices for 10-15 seconds in the microwave.
Nutrition
Calories: 285kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 105mgFiber: 2gSugar: 25g
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