Juicy Apple Cake
This cake can likely be traced back to apple cakes popular in Germany. The dough for this cake is crumbly, not pourable, and needs to be evenly distributed between the apple slices. The addition of various spices gives the cake a flavorful twist. As the cake bakes, the edges and surface slightly caramelize, while the cake itself remains very juicy.
Preparation time: about 1 hour
Difficulty: Easy
Yield: One 21 cm diameter cake
Ingredients:
70 g room-temperature butter, plus about 15 g more to grease the bottom of the cake pan
200 g white or brown sugar
1 egg
0.5 tsp baking powder
150 g wheat flour
300 g tart, firm apples
0.5 tsp ground ginger
0.25 tsp grated nutmeg
0.5 tsp ground cinnamon
1 tsp vanilla sugar
Preparation:
- Mix all the ingredients for the cake except the apples into a dough. It’s easiest to do this with your hands, as the dough forms more of a crumbly texture.
- Peel the apples and cut them into thin slices.
- Mix the apples into the dough. The apples won’t mix well with the dough, but try to distribute the dough evenly around the apple slices.
- Line a 21 cm cake pan with parchment paper and grease it with 15 g of room-temperature butter.
- Pour the apples and dough into the cake pan and spread it evenly with your hands.
- Bake at 170°C for about 40 minutes until the cake starts to lightly brown.
It’s recommended to cool the cake before serving. It pairs well with vanilla ice cream.
Ready!!
