Friday, July 12, 2013

German Apple Cake

German Apple Cake is delicious with its muscavado sugar filled filling and Streusel topping. Made this one especially for a friend heading home to Germany hosted by another friend who likes apple desserts - two birds with one stone! It is definitely best served warm out of the oven with a scoop of vanilla ice cream but it is just as wonderful the next day after a quick reheat in the microwave.

German Apple Cake
115g flour
85g muscavado sugar
2tsp cinnamon
75g unsalted butter, softened

175g unsalted, softened butter
175g muscavado sugar
zest of 1 lemon
3 size 6 eggs
175g self-raising flour
3 tbsp milk
2 granny smith apples, peeled and sliced


Preheat oven to 190 degrees celcius.
Put flour, first measure of sugar and cinnamon into a bowl.
Rub in first measure of butter until like breadcrumbs.
Roll in to a crumbly ball od dough then wrap in plastic wrap and place in thr refrigerator for 30 mins
Grease and line a 23cm loose bottom cake tin.
Cream second measure of butter and sugar in a bowl.
Add lemon zest and mix through.
Beat in eggs one at a time, mixing well after each addition.
Sift in self-raising flour and gently fold into the mixture.
Add milk and gently mix in.
Spread half the mixture into prepared tin.
Arrange half the apple wedges over the batter.

German Apple Cake - Layering
Spread the rest of the mixture over the apples, then arrange remaining apples on top.
You should now have layers of: batter - apple - batter -apple.
Remove dough from fridge and coarsely grate. This is the streusel topping.
Sprinkle this topping all over the top of the cake.

German Apple Cake - Topping
Bake for 45 minutes or until an inserted skewer comes out clean.
Leave cake in tin for 10 minutes.
Carefully remove cake from tin and cool on a wire rack.
Best served warm with a scoop of ice cream.


Just desserts here

No comments:

Post a Comment