Serves 12
80 min
German Apple Cake
Recipe GLPR2c5738495856a2
A light and fluffy German apple cake with a tender crumb and juicy apple topping. Butter and eggs create a rich sponge that's flavored with fresh lemon zest and vanilla, while tender apple wedges baked on top add natural sweetness and moisture. Perfect for afternoon tea or dessert.
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Ingredients
125g butter at room temperature, plus extra for greasing
220g all-purpose flour, plus extra for dusting
175g caster sugar
1 tsp vanilla extract
1 lemon, zested and juiced
4 large eggs
½ tsp baking powder
40g cornflour
100ml whole milk
800g eating apples, cored and cut into wedges
2 tsp icing sugar for dusting
Directions
Preheat your oven to 180°C (160°C fan or gas mark 4). Grease a 23cm springform cake tin with butter and dust the inside lightly with flour, tapping out any excess.
In a large mixing bowl, beat the softened butter with 115g of the caster sugar and a small pinch of salt using an electric mixer for 3-5 minutes until the mixture is pale and creamy in appearance.
Stir the vanilla extract, lemon zest, and lemon juice into the butter and sugar mixture until fully combined.
Separate the 4 eggs, placing the egg whites in a separate large, clean bowl. Whisk the egg whites with the remaining 60g of caster sugar using an electric mixer until stiff peaks form.
Beat the egg yolks into the butter and sugar mixture until well incorporated.
In a separate bowl, whisk together the flour, baking powder, and cornflour. Gently fold this dry mixture into the butter, sugar, and yolk mixture using a spatula until just combined.
Stir the milk into the batter. Add one large spoonful of the beaten egg whites and fold in completely.
Carefully fold the remaining egg whites into the batter in two additions, mixing gently until no white streaks remain.
Spoon the batter into the prepared springform tin and smooth the top. Press the apple wedges into the batter, arranging them cut-side down in an even pattern across the surface.
Bake for 45-50 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the tin for 15-20 minutes, then carefully turn out onto a wire cooling rack and cool completely.
Once cool, dust the top of the cake with icing sugar. Store in an airtight container for up to three days.
