Apples offer a variety of desert options . Pies , crostatas , caramel apples the options are endless . Usually if we have surplus apples they end up in a pie or crostata . Warm apple pie with a scoop of vanilla ice cream is something to die for … but here is a close second – German apple cake . Way easier to make and utterly satisfying . Unfortunately it never stays long enough for me to take good pictures .Here is a cake that is loaded with apples , that you can make with pretty much any kind of apple at hand .
Our neighborhood bakery used to sell these beautiful cakes years ago. It was filled with chunks of apples and full of buttery goodness . In my version I do not mix the apples in the batter. It started as way to satisfy a picky eater at home , but soon everyone began to love the decorative look .
This is a beautiful cake that stands out on its own . No need to frost just a dusting of powdered sugar or drizzle of caramel sauce just before serving is all it needs .
Bring all the ingredients to room temperature . 30 minutes to an hour on the counter will do the trick for eggs and butter . Sift the dry ingredients together , at least once and set aside . Grease and dust a 9 inch spring form pan , line with a parchment paper .
Peel and core the apples . Slice them into 1/4 inch thick slices . Mix with the juice of half a lemon , cinnamon and brown sugar . Set aside. Preheat the oven to 350 degree F . Cream the butter and sugar well . Add eggs one by one and beat well till light and fluffy. Mix vanilla essence . Gently fold in the dry ingredients . Do not over mix . if you are using a mixer try to be on the lowest speed . this batter is a little thicker than normal cake batter .
Scoop the batter into the prepared cake pan , Use the back of the spoon to spread to the sides and smooth the top. Arrange the apple slices on top . Do not worry about the overlap , as the cake bakes the batter will rise and the apple slices will spread out . The apples would have given out some juices in the bowl. Pour the juices evenly over the apple slices .
Bake for 20 to 25 minutes till a skewer inserted in the middle comes out clean . The oven temperatures vary slightly as the water content in the apples . Check to see if it done at 20 minutes . If the skewer does not come out clean add bake for 5 more minutes and try again till cooked through .
Serve with a dusting of powdered sugar ..
German Apple Cake
All Purpose Flour – 1 C
Sugar – ½ c
Butter – 1 stick ½ c
Baking powder – 1 tsp
Salt – a pinch (optional)
Eggs – 2 large
Vanilla essence – 1 tsp
Apples – 3
Lemon – 1
Cinnamon – 1 tsp
Brown sugar – ¼ c
Peel and core the apples
Slice the apples into ¼ “ thick pieces .
In a non reactive bowl add the apple slices and juice of half a lemon , cinnamon and sugar . Stir to coat the apple slices evenly . Keep aside
Cream the butter and sugar .
Add eggs one by one and mix well till light and fluffy
Add vanilla essence and mix well.
Gently fold in the dry ingredients. Do not over mix .
The batter should be a little thick .
Spread the batter into a prepared 9 inch spring form pan . Smooth the top .
Arrange the apple slices on the top , overlapping each other .
Pour the remaining juices from the apples over the slices evenly .
Bake in the preheated oven for 20 – 25 minutes until a skewer stuck the middle of the cake comes out clean . Ovens vary and as the water content in the apples . So check at 20 mins adding 5 mins to the baking time every time till fully cooked .
Cool in pan for 5 minutes . Remove from the pan and cool completely .