German apple cake
Use your favourite eating apples to bake this traditional German apple cake. Enjoy it with afternoon tea or take to a coffee morning
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Prep:30 mins
Cook:50 mins
- Easy
Nutrition per serving
-
kcal 280
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fat 280g
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saturates 280g
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carbs 39g
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sugars 0g
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fibre 39g
-
protein 39g
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salt 39g
Ingredients
- 125g butter , at room temperature, plus extra for the tin
- 220g plain flour , plus extra for dusting
- 175g caster sugar
- 1 tsp vanilla extract
- 1 lemon , zested and juiced
- 4 eggs
- ½ tsp baking powder
- 40g cornflour
- 100ml milk
- 800g eating apples , cored and cut into wedges
- 2 tsp icing sugar
Method
Heat the oven to 180C/160C fan/gas 4. Butter a 23cm springform cake tin and dust with flour. Beat the softened butter with 115g of the sugar and a pinch of salt for 3-5 mins until pale and creamy. Add the vanilla extract, lemon zest and juice and mix until combined.
Separate the eggs, putting the egg whites in a large mixing bowl. Use an electric hand mixer to beat the whites with the remaining sugar until stiff peaks form. Mix the egg yolks into the butter and sugar mixture.
Mix the flour with the baking powder and cornflour, then tip into the butter, sugar and yolk mixture. Mix to combine, then stir in the milk followed by a spoonful of the egg whites. Once that is fully incorporated, gently fold the remaining egg whites into the batter.
Spoon the batter into the springform pan. Press the apples into the batter cut side down and bake for 45-50 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for a while, then transfer to a cooling rack. Dust with icing sugar. Will keep in an airtight container for up to three days.
