German Apple Cake Recipe
This German Apple Cake is absolutely delicious when served fresh, warm right out of the oven. However, it does last for a couple of days, remaining nice and moist because of the apples.
For the dough;
- 125 grams of margarine (at room temperature),
- 1 cup of granulated sugar,
- 3 eggs,
- 1 packet of vanilla (5 grams),
- A pinch of salt,
- 2 tablespoons of milk,
- 1 tablespoon of baking powder,
- 1/2 grated lemon peel,
- 2 cups of all-purpose flour.
The cup size: 200 ml.
For its above;
- 2 apples,
- Cinnamon powder,
- Powdered sugar.
Process of German Apple Cake Recipe
For the cake dough, mix the margarine in a deep bowl bring it to a creamy, using an electric hand mixer.
Add the granulated sugar, the grated lemon peel, the vanilla, the salt and the eggs and mix until foaming.
And then add the milk, the baking powder and flour into the mixture and mix until it is light and fluffy.
Pour the cake mixture into the greased sheet 23 cm. (9 inch) springform pan and spread.
Wash the apples, peel them and slice into quarters. Remove the core.
Cut slices into the apple, stopping just before you cut through the bottom. (This keeps the slices connected at the bottom of the apple.)
Press the apple slices into your desired pattern or as shown on the cake mixture.
Bake it into the preheated oven to 170°C on the bottom rack for 40-45 minutes.
Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean.
Every oven is different and cook times may vary a little.
Remove the cake from the oven and sift some cinnamon powder on it and set aside to cool.
After it gets cool completely, invert it and top it lightly to remove the cake.
Slice your apple cake and serve. If you want you can dust powdered sugar on it.