With its crunchy cinnamon topping, this classic German Apfelkuchen is an autumn’s delight.
German Apple Cake (Apfelkuchen)
Course: DessertCuisine: GermanDifficulty: SimpleServings
12
servingsPrep time
20
minutesBaking time
45
minutesCalories
300
kcalWith its crunchy cinnamon topping, this classic German Apfelkuchen is an autumn’s delight.
Ingredients
2 dessert apples, peeled, cored and sliced into thin wedges
1 tablespoon lemon juice
125 g / 4.4 oz butter, softened, plus extra for greasing
140 g / 5 oz sugar
3 free-range eggs, at room temperature, beaten
225 g / 8 oz plain flour
2 level teaspoons baking powder
1/2 teaspoon salt
5 tablespoons whole milk
- Topping
1 1/2 tablespoons demerara cane sugar
1/2 teaspoon ground cinnamon
Method
- Preheat the oven to 350 F / 175 C. Butter and line a 23 cm (9-inch) Springform cake pan.
- Coat the apple wedges in the lemon juice and set aside.
- In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter.
- Transfer the batter to the cake pan. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.
- For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.
- Bake in the middle of the oven for 40 – 45 minutes, or until skewer inserted in the center of the cake comes out clean and the top is golden brown. Leave to cool for 15 minutes in the pan. Run a knife around the edges of the cake and take it out of the pan onto a wire rack.
- Serve warm or at room temperature with whipped cream.
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[…] every country has its own version of that delicious dessert. I already published a recipe for a German apple cake (Apfelkuchen)Â and – just a few days ago – the recipe for a French apple tart (Tarte aux Pommes). […]