Traditional Apfelkuchen (Apple Cake)
Anytime I'm able to cook food that ties back to my German roots I do which is why I'm super excited to share this yummy and simple recipe with you. However, I have to tell you. The pressure to get traditional recipes right is so stressful for me because I want to make my ancestors proud, but I'm pretty sure they are with this one!
If you like apples and you like cake then you will freakin' love this recipe!
Traditional Apfelkuchen (Apple Cake):
- 3 apples, peeled, cored and sliced fairly thin
- 1-2 tbsp fresh lemon juice
- 3/4 cup cane sugar
- 1/2 cup butter (room temperature)
- 3 large eggs
- 1 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup almond milk (or regular milk)
- Optional: powdered sugar for topping
Preheat oven to 350 degrees and lightly grease and flour 10" round pan and set aside.
Peel all apples, core them and slice them fairly thin. Toss them with the 1-2 tbsp of fresh lemon juice and set aside.
Mix together sugar and butter until creamy texture is formed.
Add eggs one by one until all are fully incorporated into the mixture. The mixture should become smooth and slightly fluffy.
Slowly add your flour, salt and baking powder until completely incorporated into the mixture.
Slowly add in your almond milk (or regular milk) until batter is creamy and smooth.
Pour batter into greased and floured 10" round pan.
Begin to design top of cake with prepared apple slices. Place apple slices with the flat sides down slightly overlapping clockwise around the pan. Gently press pieces into cake mixtures to hold. You will repeat these steps for 2 more spirals moving towards the center each time.
Bake for 35-45 minutes depending on oven. If top begins to brown too quickly cover with tin foil loosely to avoid burning. To check if cooked thourougly place toothpick in center and middle sections. Toothpick should come out clean when done.
When cake is finished take out of oven and let rest for 20 minutes. Run a knife around the edge of the pan so cake comes out of pan with ease. Cool further on cooling rack.
Dust cooled cake with powdered sugar and serve cold or warm. Store in air tight container or cake stand with lid.