A deep German style apple cake with lots of delicious sponge and soft apples. A great way to use up excess cooking apples in the autumn.
Many cuisines around the world use apples in cakes to provide both moisture and sweetness (without the use of sugar). What distinguishes German Apple Cake is the crispy almond and cinnamon topping.
FOR THE CAKE MIX / APPLES
200g / 7oz Plain flour
675g / 1½lbs Cooking apples
175g / 6oz Unsalted butter
175g / 6oz Caster sugar
3 Large eggs
2 teaspoons Baking powder
150g / 5oz Soured cream
FOR THE CRUMBLY TOPPING
75g / 3oz Plain flour
50g / 2oz Unsalted butter
50g / 2oz Soft brown sugar
50g / 2oz Toasted flaked almonds
1 teaspoon Ground cinnamonPREPARATION TIME: 20 minutes
Line the cake tin with non-stick baking paper. This is not complicated but if you want to do it the professional way then click on our video below.
Peel, core and slice the apples. Lightly beat the eggs with a fork for a minute.
VIDEO - HOW TO LINE A CAKE TIN
When the apple cake is cooked, remove it from the container and let it stand for at least 15 minutes on a wire rack. This will stop the base of the cake going soggy.
Any type of cooking apples can be used, we recommend Bramley apples.
Melt 25g / 1oz of the butter in a pan on a medium heat. Add 25g / 1oz of the caster sugar and stir until fully dissolved.
Add the sliced apples and cook for approximately 3-4 minutes until they are tender.
Take the pan off the heat and leave the apples to cool.
Start to preheat the oven to 180°C / Fan 160°C / 350°F / Gas Mark 4.STEP 2
To make the crumble topping, firstly melt the butter in a pan on a medium heat.
Then mix in the remaining topping ingredients (soft brown sugar, ground cinnamon, plain flour and flaked almonds).STEP 3
In a separate bowl, vigorously mix the remaining 150g / 5oz of butter with the remaining 150g / 5oz of caster sugar until they are light and fluffy.
Gradually add the beaten eggs making sure you beat well between additions.
Sift the flour and mix in the baking powder. Add the soured cream then very gently fold this into the mixture.STEP 4
Spoon approximately two thirds of the cake mixture into the base of the cake tin, then sprinkle one third of the crumble mixture on top. Add remaining cake mixture then put the apples and the rest of the crumble mixture on top.
Bake for 1 hour and 15 minutes or until cooked. Test with a skewer as described below.STEP 5
Push a thin skewer into the cake and take it out again. The cake is cooked when the skewer comes out clean with no, or very little, cake on it. If the skewer has cake mix on it then cook for a further 7 minutes and test again.
Allow to cool in the tin before turning out onto a plate. Serve warm or cold.