Serves 10
65 min
Kuchen: German Apple Cake with Honey and Ginger
Recipe GLPR4331b054bd122c
A traditional German apple cake with warm spice notes from fresh and candied ginger, sweetened with honey and studded with tender apple quarters. This moist, tender cake features a delicate crumb and bright citrus undertones from lemon zest, making it perfect for afternoon tea or a light dessert.
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Ingredients
1/2 cup unsalted butter, softened, plus additional butter for greasing pan
1 1/2 cups unbleached all-purpose flour, plus flour for dusting pan
1/2 cup sugar, plus 1 tablespoon for sprinkling on apples
1/4 cup raw honey
3 large eggs
1 tablespoon grated fresh ginger
2 ounces candied ginger, finely diced
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
2 teaspoons baking powder
3 medium apples, peeled and quartered
Directions
Preheat your oven to 350°F (175°C). Lightly butter a 9-inch round cake pan and dust it with flour, tapping out any excess.
In a small bowl, whisk together the all-purpose flour, baking powder, salt, and grated fresh ginger. Set aside.
In a large mixing bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy, about 3 minutes of beating.
Add the honey to the butter mixture and beat until well combined.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Stir in the candied ginger and lemon zest into the wet mixture.
Fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
Pour the batter into the prepared pan and smooth the top.
Arrange the peeled and quartered apples on top of the batter, pressing them gently into the surface.
Sprinkle the remaining 1 tablespoon of sugar evenly over the apples.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.
