The German Apple Cake or Apfelkuchen is a quick, easy cake recipe, that is moist, delicious, and melts in your mouth. Although I don’t think this is traditional, I like to add currants macerated in rum, lemon juice, and vanilla to the cake. The currents aren’t necessary, but the rum, vanilla, and lemon juice are!!! When serving with the Apfelkuchen, I like to add a little apple or pear brandy and vanilla to the whipped cream, then fold in some vanilla yogurt to give it the consistency of a mousse. It just adds a little something special to the flavor.
This recipe is for a 10-inch cake if you only have a 9-inch cake pan, that’s okay, just fill it 3/4 of the way full and it will be fine.
This German Apple cake recipe is so pretty, you should eat dessert first!
PRO TIP: Always make whipped cream with powdered sugar, it lasts longer. Powdered sugar has a little cornstarch added to it to prevent clumping. The cornstarch acts as a stabilizer for the whipped cream, allowing you to make it in advance of servicing it to your guests.
Here’s my recipe for a German Apple Cake, an Apfelkuchen:
German Apple Cake, Apfelkuchen
The German Apple Cake or Apfelkuchen is a quick, easy cake recipe, that is moist, delicious and melts in your mouth. Although I don’t think this is traditional, I like to add currants macerated in rum, lemon juice and vanilla to the cake. The currents aren’t necessary, but the rum, vanilla and lemon juice are!!! When serving with the Apfelkuchen, I like to add a little apple or pear brandy and vanilla to the whipped cream, then fold in some vanilla yogurt to give it the consistency of a mousse. It just adds a little something special to the flavor.
Servings 8
Calories 468kcal
Equipment
- 10-inch Cake Pan
Ingredients
- 3/4 Cup Unsalted Butter Room Temperature
- 3/4 Cup Granulated Sugar
- 4 Eggs
- 2 Cups All-Purpose Flour
- 3 Tablespoons Baking Powder
- 1/2 Teaspoon Salt
- 4 Apples
- 1/2 Cup Currants
- 1 Lemon Zest and Juice
- 2 Teaspoons Vanilla Extract
- 3 Tablespoons Dark Rum
Glaze
- 1/4 Cup Apricot Preserves
- 1 Tablespoon Water
Garnish
- Powdered Sugar
- Whipped Cream
Instructions
- Preheat oven to 325F
- Cut a piece of parchment paper and place it into the bottom of a 10-inch cake pan sprayed with oil, or buttered. Place the parchment in the bottom of the pan
- Combine the currants, rum, vanilla extract, lemon zest, and juice. Microwave for 30 seconds. Let the currants steep in the hot rum mixture while you prepare the other ingredients
- Peel and dice one of the apples into ½-inch dice
- Peel and slice the rest of the apples into decorative slices on top. Either 8 slices per apple, or cut into halves and then slice the halves into thin slices
- Add butter and sugar to a bowl, paddle until light and fluffy and a pale yellow
- Crack the eggs into a separate bowl, add one egg at a time to the butter and sugar, paddle until completely combined
- Sift together the dry ingredients, then gently fold into the batter
- Add the diced apples, currants and liquid to the batter, gently fold together
- Fill the cake pan ¾ of the way full, arrange the sliced apples on top
- Bake cake for approximately 50-60 minutes or until a skewer inserted into the middle comes out clean
- Let cool for 5 minutes
- When cool enough, turn the cake out onto the wire rack, then onto the serving plate
To Glaze
- Place the apricot preserves in a bowl with 1 teaspoon of water, warm for 15 seconds in a microwave, stir well. You can strain the preserves if you want a professional-looking nappage, or leave it with pieces of fruit in it for a more rustic look
- Use a pastry brush to glaze the top of the cake with the apricot preserves
- Dust with powdered sugar just prior to serving
Video
Nutrition
Calories: 468kcal | Carbohydrates: 66g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 186mg | Potassium: 720mg | Fiber: 4g | Sugar: 35g | Vitamin A: 706IU | Vitamin C: 12mg | Calcium: 234mg | Iron: 3mg
