Sunday, October 16, 2016

German apple cake (apfelkuchen)

This super simple German apple cake is easy to assemble and tastes just like fall! Freshly sliced apples sit on top of a custard-like cake base. Drizzle with some caramel and call it breakfast!

It was my regularly scheduled baking time, and my husband came downstairs and asked, "What are you baking today?" When I told him German apple cake, he did a little dance. OK, maybe not, but he was clearly happy about that answer.

This was probably one of the easiest cakes I've ever baked from scratch. You let the mixer do all the work, top it with some sliced apples and sprinkle on some cinnamon sugar. Bada bing, bada boom. Apple cake.

Once the cake was done, my husband re-emerged downstairs and asked if he could have a slice. It hadn't finished cooling off yet, but I don't think he cared.

He only ate half and saved me the other half (so sweet!). I knew I liked the cake as soon as my teeth sunk into it. The cake layer is soft and bit custard-like and the apples provided some contrasting textures. And don't forget the crunchy cinnamon sugar topping! I drizzled mine with caramel sauce because that's how I roll. All apples need caramel, right?

I'm not sure if we'll be sharing this cake. Let me rephrase that. I'm not sure if I'll be sharing this cake with anyone. Heh heh.

German apple cake (apfelkuchen)
  • 1 cup all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • ½ tsp almond extract
  • 2-3 small Gala or Braeburn apples, peeled, cored and cut into slices
  • ⅓ cup sugar
  • 1 teaspoon ground cinnamon
Directions
Preheat your oven to 375 degrees F. Generously grease or spray a 9" tart pan (you can also use a round cake pan if you don't own a tart pan).

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In he bowl of your stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Add in the eggs, one at a time, until each is well incorporated. Then add the almond extract.

Turn the mixer down to low and add in the dry ingredients. Mix well.

Transfer the batter to your prepared tart pan and spread the batter out with a spatula. The batter will be sticky.

Arrange the apples on top of the batter. In a small bowl, mix together the sugar and cinnamon and sprinkle it on top of the apples.

Bake in your preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Leftovers should be stored, covered, in the refrigerator and will keep for several days.

Yield: One 9" tart (about 8-12 servings)

Source: Kitchen Tested

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