German Apple Cake
German apple cake - or Apfelkuchen - is a beloved dessert in Germany that showcases the country's love for simple yet flavorful pastries. Originating from rural regions where apples are plentiful, this cake is a staple in German households, especially during the fall harvest. It has a rustic charm, often served in both casual and festive settings.
Servings 4
Calories 273kcal
Ingredients
For the cake:
- - 1 1/2 cups all-purpose flour
- - 3/4 cup granulated sugar
- - 2 teaspoons baking powder
- - 1/2 teaspoon salt
- - 1/8 teaspoon nutmeg
- - 1/4 cup cold butter
- - 1/2 cup milk
- - 1 large egg
- - 2–4 apples peeled, cored and sliced
For the custard:
- - 1 cup heavy cream divided
- - 2 teaspoons all-purpose flour
- - 1/2 cup granulated sugar
- - 1 large egg
- - 1 teaspoon vanilla extract
- - 1 teaspoon ground cinnamon
- - 1 pinch salt
Instructions
- Preheat the oven to 400°F (204°C). Prepare a 9-inch springform pan.
- In a large bowl, combine 1 1/2 cups flour, 3/4 cup sugar, baking powder, 1/2 teaspoon salt and nutmeg.
- Rub the cold butter into the dry ingredients until crumbly.
- Whisk the milk and 1 egg together. Stir into the flour mixture until a thick batter forms.
- Spread the batter evenly in the prepared pan. Arrange the peeled, cored and sliced apples over the surface.
- Bake at 400°F for 20 minutes.
- Meanwhile, whisk 1/4 cup heavy cream with 2 teaspoons flour until smooth.
- Add the remaining 3/4 cup cream, 1/2 cup sugar, 1 egg, vanilla extract, cinnamon and a pinch of salt. Whisk until combined.
- Carefully pour the custard mixture over the partially baked apple cake.
- Reduce the oven temperature to 350°F (177°C).
- Bake for another 30–35 minutes, until golden and springy, with the custard visibly set.
- Let the cake cool briefly in the pan. Carefully release the springform ring and allow the cake to cool completely on a wire rack before slicing.
Notes
- Use firm baking apples and slice them evenly for consistent softening.
- Keep the cake and custard sugar, flour, egg and salt quantities separate during preparation.
- Whisk the flour into the first 1/4 cup of cream before adding the remaining custard ingredients to minimize lumps.
- Check that the custard is set in the center before removing the cake from the oven.
- The source specifies 1 hour 15 minutes total, but full cooling requires additional time.
- Refrigerate leftovers promptly in a covered container because the cake contains egg and dairy custard.
- Keep the cake and custard sugar, flour, egg and salt quantities separate during preparation.
- Whisk the flour into the first 1/4 cup of cream before adding the remaining custard ingredients to minimize lumps.
- Check that the custard is set in the center before removing the cake from the oven.
- The source specifies 1 hour 15 minutes total, but full cooling requires additional time.
- Refrigerate leftovers promptly in a covered container because the cake contains egg and dairy custard.
Nutrition
Calories: 273kcal