Very Fine German Apple Cake
photo by Chef AprilAllYear
- Ready In:
- 1hr 35mins
- Ingredients:
- 16
- Yields:
-
12 pieces
- Serves:
- 4-6
ingredients
-
For the topping
- 2 lbs small tart apples
- 3 tablespoons lemon juice
- 1⁄8 cup raisins (optional)
- 2 tablespoons butter, melted (30 grams)
-
For the batter
- 9 tablespoons butter, at room temperature (125 grams)
- 3⁄4 cup sugar (150 grams)
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 1 tablespoon grated fresh lemon zest
- 3 small eggs
- 1 1⁄2 cups flour, plus
- 5 tablespoons flour (225 grams)
- 2 teaspoons baking powder
- 1 -2 tablespoon milk
-
For the glaze
- 2 tablespoons apricot preserves
- 1 tablespoon water
directions
- 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.
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Reviews
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I grew up eating this one (my mom's German) along with many other Dr. Oetker recipes and puddings/mixes, etc. I wanted to make this but didn't want to tip her off and ask for the recipe. THANK YOU for printing the recipe I grew up eating (my mom made a cake every week). All of them were "dry" by U.S. standards; my mom always said her favorite cakes as a kid were those she could pick up and go outside to eat.
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This makes such a pretty cake, that tastes great too. I followed the recipe apart from using a 9-inch springform and sprinkling a little sugar/cinnamon mix over the apples prior to baking. I used 2 1/2 large bramley cooking apples, which weren't quite 2lbs, but I couldn't fit any more in. The cake was for a buffet at work and there was non left. The only thing I should have maybe done is to add one more tbsp of milk to the batter, as it turned out a little dry, but since the apples were so moist and yummy that didn't really matter so much.
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Very Fine Indeed! I weighed my apples and 4 apples came to 2 pounds. And I had some left over to munch on. I found that the apples didn't sink so I do suggest pressing them in slightly. I did use an 11 inch springform pan and the apples had a tight fit. I used dried cranberries. I enjoyed this and it had a pretty presentation. I topped the apples with cinnamon and I do wish I added some to the batter along with a pinch of nutmeg! The apricot preserves a just mix to loosen and spread over the hot apples. Dusted with powdered sugar!
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RECIPE SUBMITTED BY
Hi,
I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine.
I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).