German Apple Cake
Authentic German apple cake (Apfelkuchen) – moist sponge with tender apples, a family classic
Print Pin Servings: 10 slices
Calories: 310kcal
Cost: $10–12
Equipment
- 1 9-inch springform pan for baking
- 1 Electric/stand mixer creaming butter & sugar
- 2–3 Mixing bowls large
- 1 set Measuring cups/spoons standard
- 1 Apple peeler or sharp knife for slicing
- 1 Wire cooling rack for cooling
- 1 Rubber spatula for folding
Ingredients
- 3–4 medium Apples Granny Smith or Braeburn, peeled & sliced
- 2 cups All-purpose flour sifted
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter softened
- 3 large Eggs room temp
- 2 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Sour cream
- 1 teaspoon Cinnamon powder for apples
- 2 tablespoon Brown sugar topping
- 1 tablespoon Lemon juice for apples
- Powdered sugar dusting, after baking
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- Cream softened butter and sugar using a mixer. Add eggs one at a time, beating well. Mix in vanilla extract.
- In a separate bowl, mix together flour, baking powder, and salt.
- Fold dry ingredients into the wet mixture, alternating with sour cream until combined.
- Peel, core, and slice apples. Toss them with lemon juice and cinnamon powder.
- Spread the batter evenly in the pan and arrange the apple slices on top.
- Sprinkle brown sugar over the apples. Bake for 50 minutes or until golden and a toothpick comes out clean.
- Cool on a wire rack. Dust with powdered sugar before serving.
Notes
You can serve this warm or at room temperature. Pairs well with whipped cream or vanilla ice cream.
Nutrition
Serving: 100g | Calories: 310kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 140mg | Potassium: 180mg | Fiber: 3g | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1.5mg