Very Fine German Apple Cake
Indulge in the comforting flavors of a classic *Very Fine German Apple Cake*, a delightful dessert that combines tender slices of tart apples with a soft, buttery cake base. Infused with warm cinnamon and a hint of vanilla, this easy-to-make European treat is perfect for cozy afternoons or elegant gatherings. The secret to its moist and fluffy texture lies in the balance of rich butter, eggs, and milk, and the finishing touch of powdered sugar adds just the right amount of sweetness. With minimal prep and beautifully arranged apple slices baked to golden perfection, this apple cake is as stunning as it is satisfying. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert everyone will savor. Perfect for fall baking or any time you're craving a taste of classic German baking traditions!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 125 grams Unsalted butter
- 2 large Eggs
- 100 milliliters Milk
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 3 medium Apples (firm, such as Granny Smith or Honeycrisp)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) round springform pan and line the bottom with parchment paper.
Peel, core, and slice the apples into thin wedges. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk (beginning and ending with the dry ingredients). Mix until just combined, taking care not to overmix.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Arrange the apple slices in a circular pattern over the batter, slightly overlapping them and pressing them lightly into the batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully remove the sides of the springform pan and transfer the cake to a cooling rack to cool completely.
Dust the top of the cake with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 408.0 g | 148% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 228.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
