German Apple Cake

This moist apple cake is made special with a delicious crumbly streusel topping.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Fruit

German

Cake

Ingredients

3/4 cup all-purpose flour, for topping		3/4 cup packed light brown sugar
1/3 cup packed light brown sugar, for topping		grated zest of 1 lemon
2 tsp ground cinnamon, for topping		3 large eggs
6 tbsp butter, cut into pieces, for topping		1 1/4 cups all-purpose flour
2 Granny Smith apples		1 1/4 tsp salt
12 tbsp butter, at room temperature		3 tbsp whole milk

directions

Prep: 30 min Total: More than 60 min

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1
To make the topping, mix the flour, sugar, and cinnamon in a bowl. Add the butter and rub it in. Shape into a thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2
Preheat the oven to 375°F (190°C). Butter an 8in (20cm) springform pan and line the bottom with wax paper. Peel and core the apples, and cut them into wedges.
3
Beat the butter, sugar, and lemon zest together until pale and creamy. Beat the eggs, one at a time, into the butter mixture. Sift the flour, baking powder, and salt together. Add to the bowl, along with the milk, and mix until smooth.
4
Spread half of the batter into the pan. Top with half of the apples. Repeat. Grate the streusel over the apples.
5
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let stand on a wire rack for 10 minutes. Remove the sides of the pan and cool. Serve warm or cold.

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German Apple Cake

Ingredients

directions