Serves 8
105 min
Buttery German Apple Cake
Recipe GLPRd3e01bb11650f3
A beautiful German-style apple cake with a tender butter cake base topped with delicate shingled apple slices and finished with a bright lemon glaze. The apples remain slightly firm after baking, creating a pleasing contrast with the soft, buttery cake. Serve with whipped cream for an elegant dessert.
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Ingredients
½ cup (1 stick) unsalted butter, room temperature, cut into pieces, plus more for pan
¼ cup plain fine breadcrumbs
⅔ cup granulated sugar
1 tablespoon finely grated lemon zest
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup all-purpose flour, plus more for dusting
1 large egg, lightly beaten
1 teaspoon vanilla extract
3 tablespoons apricot preserves
3 medium firm apples (such as Pink Lady or Honeycrisp)
½ cup powdered sugar
3 tablespoons fresh lemon juice
Unsweetened whipped cream (for serving)
Directions
Preheat your oven to 350°F. Lightly butter the bottom and sides of a 10-inch springform pan, then dust the entire interior with the fine breadcrumbs, tapping out any excess to create an even, light coating.
In a large mixing bowl, whisk together the granulated sugar, lemon zest, baking powder, kosher salt, and all-purpose flour. Make a well in the center of the dry ingredients and add the lightly beaten egg, vanilla extract, and the softened butter pieces.
Using a fork, stir in a circular motion starting from the center, gradually incorporating the dry ingredients and mixing until the dough begins to form large, shaggy clumps. Lightly dust your hands with flour and gently knead the dough in the bowl until it comes together into one soft, cohesive mass. Add a touch more flour if needed to prevent excessive sticking.
With lightly floured hands, press the dough evenly into the bottom of the prepared springform pan, then use the bottom of a dry measuring cup or mug to gently flatten the dough into an even layer across the entire bottom, sprinkling flour on the measuring cup as needed to prevent sticking. Spread the apricot preserves in a thin, even layer over the surface of the dough using a small offset spatula.
Peel the apples, then quarter each one. Carefully remove the core from each quarter and place the pieces flat side down on a cutting board. Using a sharp knife, make thin parallel slices across each apple quarter running from top to bottom, being careful not to slice all the way through so the apple remains as one shingled piece. Arrange the apple quarters in concentric circles over the entire surface of the dough, overlapping the slices to create a beautiful pattern and trimming pieces as needed to fit.
Bake the cake in the preheated oven for 55 to 60 minutes, rotating the pan halfway through the baking time, until the apples and crust are a light golden color. The apples will remain slightly firm rather than completely tender, which provides a pleasant textural contrast. Allow the cake to cool for 15 minutes.
While the cake cools, prepare the glaze by placing the powdered sugar in a small bowl. Gradually pour in the fresh lemon juice while whisking constantly until a thick but pourable glaze forms with the consistency of heavy cream.
Remove the sides of the springform pan by unlatching and lifting away the ring. Using a pastry brush, lightly brush the glaze over the top and sides of the cake, allowing it to drip naturally down the sides. Let the cake cool completely before carefully transferring it to a serving platter. Serve slices with unsweetened whipped cream on the side.
