German Apple Cake With Cinnamon Sugar Topping
This German apple cake bakes up soft and buttery underneath, with thinly sliced apples baked right into the top so every bite gets a bit of fruit and a bit of cake. It's the kind of cake that looks like it took real effort, even though it didn't.
Servings: 8 slices
Calories: 304kcal
Equipment
- 1 9" springform pan
Ingredients
- 3-4 small apples
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 2 tsp vanilla
- 3 large eggs
- 1 ½ cups cake flour
- 2 tsp baking soda
- ¼ tsp salt
- 2 tbsp milk
- 2 tsp lemon juice
Topping
- 1 ½ tbsp brown sugar, packed
- ½ tsp cinnamon
Instructions
- Preheat your oven to 350°F. Grease and flour a 9" springform pan.
- In a large bowl use a hand mixer to cream the butter and granulated sugar together until fluffy. Beat in the vanilla.
- Beat in one egg at a time into the butter mixture using the hand mixer.
- Place a large sieve over the bowl and add to it the flour, baking powder and salt. Use a spoon to sift the dry ingredients into the bowl of wet ingredients below.
- Mix the dry and wet ingredients together using a spoon. Then add the milk and mix until combined. Do not overmix.
- Use a spatula to pour the cake batter into the springform pan. The batter will be thick so use the spatula to spread the batter evenly across the bottom and to the walls of the springform pan.
- Peel, core and quarter the apples. Thinly slice the rounded edge of the apple into 1/8" slices without going through to the cored side. This will create a fan-like appearance.
- Once all of the apples are cut, add them to a medium-sized bowl and carefully toss with the lemon juice to avoid browning.
- Place the apples on top of the cake with the rounded side facing upwards. Bake the cake for 40-50 minutes or until a toothpick inserted into the centre of the cake comes out clean. When the cake is done, remove it from the oven.
- In a small bowl, add the brown sugar and cinnamon. Mix to combine.
- Sprinkle the cinnamon sugar over the top of the cake. Let the cake rest for 10 minutes before releasing it from the springform pan and serving.
Notes
Storage:
Store any leftovers tightly sealed in a container or plastic wrap on the counter for up to 3 days. Freeze in a double-wrapped layer of plastic wrap, followed by a layer of foil, for up to 3 months. Thaw on the counter before serving.
Variation:
Sprinkle powdered sugar over the cake instead of cinnamon sugar for a more refined appearance. Make sure that the cake is completely cooled before dusting with powdered sugar or the sugar will melt into the cake and disappear.
Nutrition
Serving: 1slice | Calories: 304kcal | Carbohydrates: 40g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 378mg | Potassium: 125mg | Fiber: 2g | Sugar: 21g | Vitamin A: 494IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg