German Apple Cake Apfelkuchen Food

GERMAN APPLE CAKE (APFELKUCHEN)

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Grease and flour a 9.5-inch cake springform pan. You can also line the bottom with parchment paper.
• Beat the butter, sugar, and vanilla extract with your hand mixer in a large bowl. Add the egg and beat again.
• In a separate bowl, combine the flour, baking powder, and a pinch of salt. Add the mixture to the liquid ingredients in small increments while using your hand mixer (and later your hands) on a low setting to avoid the flour from making a mess. You'll have to stop using your mixer about halfway through since the dough will become quite sticky. Just use your hands for the last bit and make sure not to overmix! Stop once everything is well combined and there are no lumps.
• Take the dough and roll it out with a rolling pin until it is slightly bigger than your springform pan (you'll need it for the edge/crust!). Make sure to put some flour on the surface and on the rolling pin first to avoid unnecessary sticking. Alternatively, you can also flatten the dough with your hands, then place it directly in the springform pan and form it to the bottom of the pan and up the sides (for crust). Make sure the dough has an even thickness and also make sure you have an approximately 1.5 inches high edge along the removable ring part of the springform pan (this is the crust).
• Peel the apples, remove the cores, and cut them into approx. 1/4-1/2 inch-sized cubes. Place the apple cubes into a bowl, add the cinnamon and mix well. Now evenly place the apple cubes over the cake base.
• For the crumbles, mix butter, sugar, vanilla extract, and flour using your hands (not your mixer!). The dough should be quite crumbly but the flour should be fully mixed in with the other ingredients (there should not be a lot of white flour spots). This might take a couple of minutes. If your dough feels too soft/sticky, add slightly more flour until it reaches the desired consistency (this shouldn't happen though). Rip the dough into small pieces and place it on top of the apples.
• Bake the cake for approximately 50 - 60 minutes. Since every oven is different, your baking time might vary slightly. Once the cake is done baking, remove it from the oven and let it cool in the springform pan. Remove the cake from the pan once it has cooled sufficiently.

SUNNY'S EASY APFELKUCHEN

Steps:

• Preheat the oven to 325 degrees F.
• For the apples: Add the lemon juice and 2 cups of water to a large bowl and stir. Add the apple wedges. Set aside.
• For the batter: Add the cake mix to a large bowl. Whisk together the cider, sour cream and eggs in a separate bowl. Add the wet ingredients to the cake mix and stir until combined.
• For the streusel: Add the brown sugar, flour and cinnamon sugar to a large bowl. Stir to combine. Using a box grater, shred the chilled butter into the bowl. Use a pastry cutter or fork to mix and toss the mixture until crumbly. Place back in the refrigerator if needed while preparing to bake.
• To assemble: Spray the bottoms and sides of a 9-inch springform cake pan with cooking spray. Place a circle of parchment paper on the bottom and spray again. Pour half of the cake batter in the pan. Sprinkle the top with half of the streusel mixture, then add half of the apple slices in a circular fanning pattern. Repeat the layers and dust the top with cinnamon sugar.
• Bake until a wooden skewer inserted in the center of the cake comes out clean, 1 hour 30 minutes to 1 hour 45 minutes. Cool on a rack for 30 minutes before releasing the spring form.
• For serving: Serve the cake slices with Sunny's Bourbon Whipped Cream.
• In a large bowl, whisk the heavy cream until light and soft. Add the bourbon and granulated sugar and continue to whisk until soft, lazy peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

OMA'S APFELKUCHEN (GRANDMA'S APPLE CAKE)

Steps:

• Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting 1/2 in. from 1 end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside., Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick)., Spread batter into a greased 9-in. springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar.

APFELKUCHEN (APPLE CAKE)

Steps:

• Grease the bottom and sides of a 9x13-inch baking dish or a 9-inch springform pan.
• Beat 2 1/4 cup flour, milk, 1/4 cup sugar, yeast, 6 tablespoons butter, vanilla extract, and 1 pinch salt in a large bowl with an electric mixer on high until dough is smooth, about 5 minutes; spread into baking dish and press dough up the sides. Press apple slices into dough.
• Mix 1 cup sugar, 3/4 cup flour, candied lemon peel, cinnamon, nutmeg, and 1 pinch salt in a bowl. Cut in 1/2 cup butter with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over apples. Allow dough to rise for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until cake is golden brown and apples are tender, about 35 minutes.

APFELKUCHEN: GERMAN APPLE CAKE

Steps:

• Preheat oven to 350°F and grease 8 or 9-inch springform pan.
• Cream butter and 1 cup granulated white sugar together until a smooth texture is reached.
• While blending, add in eggs one at a time. Add flour and baking powder. Mix until smooth and uniform.
• Spread cake batter in greased pan. The batter will be sticky so be careful.
• Peel and slice apples and place on top of cake batter. Overlapping apples and pressing down into the cake just slightly. The cake batter will rise around the apples.
• Sprinkle the extra 3 tbsp. granulated sugar on top of the batter, but don't mix in. This step is optional.
• Bake cake for 40-45 minutes or until a toothpick comes out clean.
• Remove baked cake promptly from pan and let completely cool before cutting into it. Dust with powdered sugar on top and enjoy.

VERSUNKEN APFELKUCHEN (GERMAN APPLE CAKE)

Steps:

• Preheat your oven to 350F.
• Toss the apple slices and lemon juice together and set aside.
• In a large bowl, beat together butter and sugar using an electric hand mixer, until pale and smooth. Add eggs and beat until fluffy.
• Add the flour, baking powder, and salt. Mix until well incorporated.
• Slowly add the milk, mixing as you add, until the batter is smooth. (Your batter should be thick but pour-able.)
• Pour the batter into a greased 10" spring form pan*.
• Nestle the apple slices into the batter, pushing them into the batter lightly.
• Bake the cake for 35-40 minutes, until a toothpick inserted in the center of the cake (not into an apple) comes out clean.
• Remove the cake from the oven and cool for 15 minutes in the pan. Run a knife around the edges of the cake and remove the spring form edge. Let the cake continue to cool on a wire rack.
• Dust the cooled cake with powdered sugar immediately before serving.

GERMAN APPLE CAKE

Steps:

• Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm/9in round cake tin.
• Coat the apple wedges in the lemon juice and set aside.
• In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter.
• Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.
• For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.
• Bake in the middle of the oven for 40-45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack.
• Serve warm or at room temperature with whipped cream.

GERMAN APPLE CAKE (VERSUNKENER APFELKUCHEN)

Steps:

• Preheat oven to 350 °F and lightly grease or line the base of a 9 or 10-inch springform with cooking spray or baking parchment paper.
• Thinly slice each apple lengthwise being careful not to cut all the way through.
• In a standing, electric mixer, beat the butter for about 1 minute until creamy.
• Add sugar and continue beating for about 2 minutes until light and fluffy.
• Add the eggs, one at a time, and beat for 30 seconds on high, in between each addition.
• Add vanilla, salt and lemon juice and beat again, to combine.
• In a large bowl, stir the cake flour, baking powder and salt until combined.
• Using the mixer on low speed, add half the flour and 1 tablespoon milk and mix. Then add remaining flour and remaining milk and beat until combined. Do not overmix.
• Pour batter into prepared spring form and spread evenly using a spatula. Add the apples with the sliced-side up.
• Bake in the lower third of the oven for 45 minutes, until lightly browned and a wooden toothpick inserted into the center comes out clean. Once cooked, transfer to a cooling rack and remove the springform ring to allow cake to cool to room temperature.
• Decorate with sprinkles of powdered sugar and whipped cream, for serving.

VERSUNKENER APFELKUCHEN (GERMAN SUNKEN APPLE CAKE)

Steps:

• Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition.
• Mix 1 1/2 cups plus 2 tablespoon flour and baking powder in a separate bowl. Add to batter and mix until batter is smooth.
• Peel and quarter apples. Remove core and cut apples like a fan from the outside towards the inside but do not cut all the way through.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan with butter.
• Spoon batter into the prepared springform pan and spread out evenly. Set cut apple quarters in a circle into the batter with the round, cut side facing up. Gently push apples into the batter.
• Bake in the preheated oven until cake is golden brown, about 45 minutes.
• Remove from oven, allow to cool, and dust cooled cake with confectioners' sugar.

GERMAN APPLE CAKE - APFELKUCHEN (VERSION 1)

Steps:

• Mix the butter and the sugar until the sugar is almost dissolved.
• Add one egg at a time while mixing.
• Add the vanilla extract (I prefer vanilla sugar) and the lemon extract (I prefer real lemon juice).
• In an extra bowl mix the flour with the baking powder.
• Measure the milk and be aware that you will need a little more milk if you use some whole wheat flour in this recipe.
• Carefully spoon the flour into the butter/egg bowl while still mixing on a slow speed, alternate with some milk.
• Remove the skin from the apples and cut them in halves.
• Remove the apple seeds and everything around them.
• Cut slots in the round side of the apples.
• Fill the dough into a round baking pan (prepare with butter and/or parchment paper) and level it out.
• Arrange the apple halves on top of the dough, round side up, and press them half way into the dough.
• Heat some apricot jam in the microwave for a few seconds - until fluid - and add the water to the jam. Stir.
• With a baking brush spread the jam onto the apples.
• Now bake on 350°F for about 40 to 50 minutes.

GERMAN APPLE CAKE (VERSUNKENER APFELKUCHEN)

Steps:

• Preheat the oven to 350°F Grease a kugelhopf or 10-inch Bundt pan.
• Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
• Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
• Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
• Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
• To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

APPLE CAKE (APFELKUCHEN)

Steps:

• Preheat oven to 350ºF.
• Cake:.
• In a large bowl, cream together shortening and sugar. Add eggs and lemon extract; beat well.
• In another bowl, sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition.
• Pour mixture into a lightly greased and floured 10-1/2"x14-3/4" pan. Top with filling and bake for 1 hour or until cake tests done.
• Filling:.
• Combine all ingredients in a bowl; mix well. Spread over cake to cover.

GERMAN APPLE CAKE (WIENER APFELKUCHEN)

Steps:

• Gather the crust ingredients.
• Whisk together flour, sugar, and baking powder in a medium bowl.
• Cut in cold butter for pie dough until small crumbs form.
• Use 4 to 6 tablespoons of the egg-water mixture to moisten the crumbs. Stir just until the mixture forms a ball. Wrap in plastic and refrigerate 30 minutes.
• Gather the batter ingredients.
• Cut each quarter apple into 3 long pieces, then cut crosswise into small trapezoids. Sprinkle with lemon juice, toss and set aside.
• Beat together softened butter with sugar in a mixing bowl until light and fluffy. Beat in egg and lemon zest.
• Whisk together flour with baking powder (and a dash of salt if using unsalted butter) in a separate small bowl. Add to creamed butter mixture alternately with whipping cream and beat until smooth. Set aside.
• Preheat oven to 350F. Butter an 11-inch springform pan and sprinkle with breadcrumbs or flour, shaking out excess.
• Roll out the crust and line the pan, piecing crust as necessary to form a 1- to 1 1/2-inch lip.
• Place drained apple slices in the crust.
• Spoon cake batter over apple slices as if setting dumpling batter on a stew, then smooth over apples to edges.
• Sprinkle 2 tablespoons almond slices then 4 tablespoons granulated sugar evenly over batter.
• Bake for 1 hour in the preheated oven, then turn off the oven and leave the cake for another 15 minutes. The crust should be golden brown and filling should be moist but set.
• Allow cake to cool completely in the pan for best taste. Serve with whipped cream . Refrigerate any leftovers.

GERMAN APPLE CAKE (VERSUNKENER APFELKUCHEN)

Steps:

• 1. Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan.
• 2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
• 3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
• 4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
• 5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
• 6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.