This dense, buttery cake is flavored with a hint of cinnamon and nutmeg and is crowned with a halo of sweet apples that sink slightly during baking. Serve it with a dollop of whipped cream for a sweet ending to a German meal — and feel free to pair it with a märzen beer. Or start your day with a wedge of this coffee cake-like treat alongside a cup of joe.
Satisfy your sweet tooth with this easy-to-make recipe for German Apple Cake (Apfelkuchen).
1. Info for German Apple Cake (Apfelkuchen)
- Cook Time: 1 Hr 30 Min
- Total Time: 1 Hr 30 Min
- Servings: 10
- Calories: 338.95 kcal
2. Ingredients for German Apple Cake (Apfelkuchen)
- nonstick cooking oil spray
- flour
- baking powder
- ground cinnamon
- salt
- ground nutmeg
- unsalted butter
- sugar
- large eggs
- vanilla extract
- apples
- unsalted butter
- sugar
- sweetened whipped cream
3. Directions:
- Preheat the oven to 350°F with a rack set in the center. Coat a 9-inch springform pan that’s 3 inches tall with cooking spray. Wrap the bottom of the springform with aluminum foil to prevent any butter or batter from leaking.
- Stir together flour, baking powder, 1 teaspoon cinnamon, the salt, and nutmeg in a medium bowl. Set aside.
- Put ¾ cup softened butter and 1 cup sugar in the bowl of a stand mixer or a large mixing bowl and beat on medium speed with the paddle attachment until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition, until the yolk disappears. Add flour mixture on low speed and mix until combined, making sure there are no lumps. Beat in vanilla.
- Spread batter into an even layer in the prepared springform pan. Arrange apple slices on top in 2 concentric circles. Gently press apples into the batter slightly. Brush apples with melted butter. Stir together the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle cinnamon-sugar evenly over the apples.
- Bake cake until a toothpick inserted in the center comes out clean, 55-60 minutes. Let cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and release the sides of the pan. Serve cake warm or at room temperature, with whipped cream, if you like.
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