German apple cake recipe
German Apple Cake recipe
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|250 g||plain flour|
|125 g||unsalted butter, softened|
|1 sachet||vanilla sugar or ½ tsp powdered vanilla|
|1 ½ tsp||baking powder|
|2 tbsp||milk, approx|
|2 medium||apples, or 3, peeled, cored and thickly sliced|
Will serve 10-12.
Preheat oven to Gas Mark 4, 180ºC, 350ºF. Grease a 10-inch, 25cm cake tin.
In a large bowl mix together all ingredients except the apples and bring to a just soft dropping consistency. Use a little extra milk if required. Level the surface.
Press the apple segments into the batter so that they are sunken into, but not covered by, the batter.
Bake for 24 minutes or until risen and golden brown on top. Test with a skewer if done. Turn off oven and allow to cool gently in the oven for 10-15 minutes. Allow to cool fully in tin on a wire rack.
Serve in wedges with cream.
About this recipe:
I made this for the first and only time to date about a year ago and was surprised to the extent that it it rose; it had domed dramatically at the centre!. Although I have made several other types of apple cake, or fruit cakes also containing apples, this was slightly different, probably because the apple was boldly displayed. However, it was and remains, a little large for my normal needs and I may try halving the quantities.
Of necessity, I also stored the surplus in the refrigerator to the probable detriment to its flavour after the first day of eating. It may have been better to allow it to reach room temperature before serving again.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: German apple cake recipe
Recipe type: xarchivex
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