Description
German Apple Cake is a delightful dessert featuring a tender, moist cake base topped with thinly sliced apples and a sweet cinnamon sugar crumb topping. This traditional cake is perfect for autumn gatherings or whenever you crave a comforting, fruity treat with a buttery crunch.
Ingredients
For the Cake Batter
- 2 cups (240g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) whole milk
For the Topping
- 3 large apples, peeled, cored, and thinly sliced (about 3 cups)
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup (50g) granulated sugar (for crumb topping)
- 1/4 cup (32g) all-purpose flour (for crumb topping)
- 1/4 cup (55g) unsalted butter, cold and cut into small pieces (for crumb topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan to prevent sticking.
- Prepare Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually mix in the dry ingredients alternately with the milk, beginning and ending with the flour mixture, until just combined.
- Assemble the Cake: Pour the batter into the prepared pan and spread evenly. Arrange the sliced apples neatly on top in overlapping concentric circles or rows. Sprinkle 2 tablespoons of sugar and 1 teaspoon of cinnamon evenly over the apple layer for added sweetness and spice.
- Prepare Crumb Topping: In a small bowl, combine flour and sugar. Use a pastry blender or your fingers to cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle this crumb topping evenly over the apples.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the topping is golden brown and a toothpick inserted into the cake (not the topping) comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before slicing. This enhances the flavors and ensures the cake sets properly.
Notes
- You can substitute Granny Smith apples with other firm, tart apples like Honeycrisp or Braeburn for a different flavor profile.
- For extra moisture, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
- This cake keeps well refrigerated for up to 3 days. Reheat gently before serving to restore softness.
- Ensure the butter for the crumb topping is cold for the best crumbly texture.
