Juicy Apple Cake- Saftiger Apfelkuchen
The Juicy Apple Cake lives up to its name with big chunks of apple. The rustic cake is topped with a crunchy cinnamon sugar topping. Serve with whipped cream.
Equipment
- 1 Springform Pan 9 in or 22 cm
- 1 Apple Corer/ Slicer
Ingredients
- 3 ⅓ lbs Apples- (I used 6 large) 1.5 Kilo
- 12 Tablespoons Butter (softened to room temperature) 160 gr.
- ½ cup Sugar 130 gr.
- 1 Tablespoon Lemon Zest
- 3 Eggs (room temperature)
- 1 ½ Cup Flour 250 gr.
- 2 ½ Teaspoon Baking Powder
Topping
- 3 Tablespoons Butter 40 gr
- ¼-⅓ Cup Sugar 50-70 gr.
- ⅓-1 Teaspoon Cinnamon powder
Instructions
- Preheat oven to 350°F
- Grease the springform pan. Set aside.
- Peel, core, and slice the apples into chunks. I started with 6 apples weighing close to 1 1/2 kilos (around 3 1/3 pounds) before peeling. The bigger the chunks the more firm the pieces will be after baking. Place the chunks in a bowl, and set aside briefly.
- In a Mixing bowl, beat the sugar and butter for 3 minutes. Add the lemon zest, beat another 30 seconds.
- Add the eggs, one at a time, beat until they starts to combine with the butter. Scrape the bottom of the bowl,
- Combine the baking powder and flour, then, with the mixer going on low, slowly add the flour to the butter/egg mix.
- Now add the apples to the batter. You can do this by hand, but I just poured them into the mixing bowl with the beater on low. Just for a short mix until the batter spreads onto the apple chunks.
- With a spatula, finish mixing the apples into the batter, then scrape it all into the prepared pan.Smooth the top with your spatula.
- Bake for 50 minutes at 350°F Around the 45 minute mark melt the butter and mix the cinnamon into the sugar. (The more cinnamon sugar you add the thicker and darker the crust on top.)
- At 50 minutes, remove the cake briefly from the oven (shut the oven door to keep the heat in). Brush/pour the melted butter across the top of the cake. Sprinkle the cinnamon sugar across the butter.Bake for another 5 minutes.If it's getting too dark, cover with aluminum foil.
- Remove from the oven to cool. After 5 minutes loosen the springform pan.
- Serve with Whipped Cream
Notes
I used 6 large apples for this recipe. Use your favorite baking apple. My current favorite is Cosmic Crisp. (I also tried this recipe with Honeycrisp apples... the apples did get softer). I used my hand held apple slicer to slice and core the apples, then I cut the wedges into smaller pieces.
Don't skip the lemon zest...it adds a zip of flavor!
You are supposed to wait for the cake to cool completely, but I love it warm.