German Apple cake is a delicious… apple-rich coffee cake… with a hint of cinnamon… this recipe is not overly sweet… a perfect breakfast cake… it just goes with coffee… a perfect way to start the day.
It can also be served as a snack cake.. or if you want it as a dessert cake… just increase the sugar a bit in the recipe… or serve it with a Brown Sugar Butter Sauce or Dulce de Leche… just heavenly!
I like to use a springform pan…. it makes removing the cake from the pan a breeze.
It’s a good idea to wrap the springform pan in foil… to prevent any leakage of batter… as pans age they tend to leak and you don’t need that mess in your oven.
I use Macintosh apples to make this… Empire apples would also be a good choice.
The batter is thick… after adding the apples you may think you did something wrong… it looks like a little batter holding the apples together… it will bake up just fine.. remember the apples release moisture also…
Try making my recipe for Brown Sugar Butter Sauce to go over it.. it’s very easy.
This recipe uses butter… I think it’s important not to substitute the butter.. the butter flavor really enhances the flavor.
As I mentioned earlier.. this is more of a coffee cake.. perfect for breakfast… if you prefer a sweeter cake.. increase the sugar to 2 cups.
I hope you enjoy this terrific cake!
Recipe: German Apple Cake
All you need:
2 sticks plus 2 tablespoons (18 tablespoons) butter, melted
1 ¼ cup sugar
1 teaspoon vanilla
2 teaspoons cinnamon
½ teaspoon salt
1 teaspoon baking soda
2 cups flour
5 medium apples, peeled cored and thinly sliced
All you need to do:
Preheat the oven to 350 degrees F.
Grease and flour a 9 inch springform pan.
In a large mixing bowl, beat the eggs lightly.
Add the sugar and vanilla and beat at medium speed until well mixed.
Add the melted butter and mix well.
In a medium bowl, mix the flour, salt, baking soda and cinnamon.
Add the flour mixture to the egg mixture, beating at medium speed until smooth.
Add the apple sliced and stir with a spoon until the apples are well coated with the batter.
Pour the batter in the prepared pan.
Bake for 70-80 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a rack for an hour. Run a knife around the sides and release the springform ring.
Serve with Brown Sugar Butter Sauce or Dulce de Leche.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter