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German Apple Cake
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Makes 1 – 9 1/2” cake 1x
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Ingredients
For the filling:
- 9 Granny Smith apples (for the best taste, use these because of their tartness and acidity)
For the crumble topping:
- 2 tablespoons of cold unsalted butter
- 1/3 cup partially refined cane sugar or regular granulated sugar
- 1/3 cup flour
For the cake batter:
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter at room temp
- 1 egg
- 1 teaspoon vanilla extract (don’t use artificial vanilla flavoring)
- 1/3 cup partially refined cane sugar
Instructions
- Preheat oven to 375°F. Cut a circle of parchment paper with a 10-1/2 inch diameter, and use this to line a 9-1/2 inch round cake pan with a removable bottom.
- Peel and core 8 apples, cut them into quarters, then with a sharp knife, score each quarter about 1/2” lengthwise into the flesh (this will make them steam more evenly.) Put them in a steamer basket and steam until apples are fork tender but are still holding their shape, about 3 or 4 minutes; check frequently so they don’t turn into applesauce. Once the apples are cooked, set aside and let them cool to room temperature (about 15 minutes).
- Peel and core the remaining apple, then cut into quarters and reserve.
- While the apples are cooling, make the crumble topping. Cut the 2 tablespoons of butter into small cubes and combine with the sugar in a small bowl. Using a fork or your fingers, press the sugar into the butter until small crumbles form. Slowly add the flour and continue combining it with the butter/sugar mixture until it is no longer sticky and forms small clumps. Set aside in the refrigerator. With a hand mixer, beat the 4 tablespoons of butter until soft, then slowly add the sugar. When combined, add the egg and vanilla extract, then beat for another minute until the mixture is fluffy.
- Sift the flour with the baking powder, then slowly add to the butter/sugar/egg mixture, using a wooden spoon to gently mix. The batter will be soft.
- Place the batter into the prepared pan using the wooden spoon. With floured hands, smooth the batter evenly on the cake pan.
- Arrange the apple quarters in a circular pattern around the perimeter of the pan, continuing to the center, overlapping each quarter slightly on the one before it. Once the apples are arranged, grate the remaining uncooked apple quarters evenly over the top. Sprinkle the crumble mixture over the top.
- Bake on a middle rack the edges are slightly browned and the crumble is crisp, 35 to 40 minutes. Cool to room temperature before serving, topped with homemade whipped cream if you like.
— Recipe by Sophia Vanderheym