Serves 10
77 min
German Apple Cake
Recipe GLPR1576e8a6f93052
A classic German-style apple cake featuring tender sliced apples arranged in a spiral pattern atop a soft, buttery sponge cake. The cake is dusted with a warm cinnamon-sugar topping that caramelizes beautifully during baking, creating a delightful contrast to the moist crumb beneath. Perfect served warm with a dollop of whipped cream.
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Ingredients
2 dessert apples, peeled, cored, and thinly sliced
1 tablespoon lemon juice
125g butter, softened, plus extra for greasing the tin
140g golden caster sugar
3 large eggs, at room temperature, beaten
225g all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons whole milk
1½ tablespoons demerara sugar
½ teaspoon ground cinnamon
Directions
Preheat your oven to 340°F (170°C). Butter a 9-inch round cake tin and line the bottom with parchment paper.
Toss the sliced apples with the lemon juice to prevent browning and set aside.
In a large mixing bowl, beat the softened butter and golden caster sugar together with an electric hand mixer until the mixture is pale, fluffy, and light in color, about 3–4 minutes.
Add the beaten eggs gradually to the butter mixture, beating well after each addition until fully incorporated and smooth.
Sift the flour, baking powder, and salt directly into the egg mixture. Fold together gently until just combined.
Slowly pour in the milk while stirring gently, mixing thoroughly after each addition until you reach a smooth, pourable batter.
Pour the batter into the prepared cake tin and spread it evenly.
Arrange the apple slices on top of the batter in a spiral or concentric circle pattern, pressing them gently into the surface.
In a small bowl, combine the demerara sugar and ground cinnamon. Sprinkle this mixture evenly over the apple slices and batter.
Bake in the center of the oven for 40–45 minutes, until a toothpick or skewer inserted into the center of the cake comes out clean and the top is golden brown.
Remove the cake from the oven and let it cool in the tin for 15 minutes. Run a thin knife around the edges to loosen it, then turn out onto a wire cooling rack.
Serve the cake warm or at room temperature, optionally with whipped cream on the side.
