German Apple Cake

I wish I could tell you this was a recipe passed down from my grandmother. But I have no such story to tell. I'm simply German and enjoy apple desserts this time of year. Hence, my quest to make a German Apple Cake.

When drawing up my Thanksgiving menu, I always plan on a few desserts. And over the years I've started to take a few liberties and stray from the classics. Pumpkin Pie is a non-negotiable. But as you may recall from my baking adventures last year, Apple Pie, while delicious, is not a requirement. So I welcome the opportunity to tinker with apple inspired desserts. Last year, it took the form of Dutch Apple Cheesecake - there were no complaints - and this year, this German Apple Cake is going to hit the table.

I really love this recipe because it's every bit as beautiful as a tiered layer cake, but without the fuss of having to make buttercream and build the sucker. Plus the low profile makes for easy stacking and storage in an already jam-packed refrigerator over the holidays.

Happy Thanksgiving all!

German Apple Cake

Ingredients

· ¼ cup unsalted butter, softened

· ¾ cup sugar

· 2 eggs

· ¼ cup unsweetened apple sauce

· Zest of ½ lemon

· 1 tsp lemon juice

· ½ tsp almond extract

· 1 ¾ cup flour

· 1 ½ tsp baking powder

· ½ tsp baking soda

· ½ tsp salt

· ¼ tsp cinnamon

· ½ cup milk

· 3 granny smith apples, peeled, quartered and core removed

· Powdered sugar

· Whipped cream, if desired

Preheat oven to 350F.

Cream butter in the bowl of a mixer fitted with a paddle attachment. Gradually add the sugar and beat on medium speed for 5 minutes until fluffy. Add eggs one at a time. Scrape down the bowl periodically. The mix may appear a bit curdled, but that’s okay.

Mix in the apple sauce, lemon zest, lemon juice, and almond extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.

Add one-third of the flour mixture into the stand mixer on low speed. Add one-half of the milk. Repeat with the remaining flour and milk, alternating each and ending with the flour. Mix until just combined.

Line the bottom of a 9in spring form pan with parchment paper. Grease the parchment and pan with non-stick spray.

Scrape the cake batter into the prepared pan. Smooth the surface into an even layer.

Cut thin slices into each apple quarter, but do not cut all the way through. Nestle the slice apple quarters into the cake batter in a decorative, circular pattern.

Bake the cake for 50 to 55 minutes or until a inserted toothpick comes out clean.

Allow the cake to cool completely.

Remove from the springform pan and dust with powdered sugar. Transfer the cake to a serving plate or cake stand. Slice and serve with a dollop of whipped cream.

Serves 8 to 10

GF Friendly

Gluten Free Friendly!

I had greatest success with King Arthur GF flour blend.