Serves 10
65 min
Mrs. Shunke's German Apple Kuchen Cake Revisited
Recipe GLPR3b323447fb66e9
A traditional German apple cake with a tender, moist crumb made with eggs and olive oil, topped with thinly sliced apples and a hint of cinnamon. This rustic kuchen is simple, elegant, and perfect for any occasion.
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Ingredients
4 large eggs, at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup extra-virgin olive oil
2-4 apples, cored and thinly sliced into wedges
1 dash ground cinnamon
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or similar-sized baking vessel with oil or non-stick spray.
In a large mixing bowl, combine the room-temperature eggs with the granulated sugar. Whisk vigorously for 2-3 minutes until the mixture becomes pale, fluffy, and has roughly doubled in volume—this incorporates air and creates a light cake structure.
Add the vanilla extract to the egg-sugar mixture and whisk to combine.
In a separate bowl, sift together the all-purpose flour and whole wheat flour to remove any lumps and combine evenly.
Gently fold the flour mixture into the egg mixture in two additions, stirring just until no streaks of flour remain—do not overmix, as this keeps the cake tender.
Fold in the extra-virgin olive oil until fully incorporated into the batter.
Pour the batter into your prepared baking pan and spread it into an even layer.
Arrange the thinly sliced apple wedges on top of the batter in a decorative, overlapping pattern, pressing them gently into the surface.
Sprinkle the ground cinnamon evenly over the apples.
Bake in the preheated oven for 40-45 minutes, until a toothpick inserted into the center of the cake (avoiding the apples) comes out clean and the top is golden brown.
Remove from the oven and allow the kuchen to cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely before serving.
