German Apple Cake

I love apple baking season!! My son has also become obsessed with cinnamon-sugar ever since pumpkin doughnut muffins became part of his life. 🙂 Apples and cinnamon-sugar are a match made in heaven- not to mention eating tasty cake a la mode- the whole dessert was heavenly!

I chose this recipe because the presentation was so pretty- so happy it was equally delicious. This cake was AMAZING. The recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used Ginger Gold apples because they were the most tart and best baking apples available at my farmstand at the time. It would also be wonderful with a combination of Granny Smith, Winesap, or Cortland apples. I usually prefer to combine varieties, but I couldn’t wait to make this cake. 🙂

• cooking oil spray
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon coarse salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 1/3 cups sugar, separated
• 2 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• Juice of 1 lemon
• 4 large, tart apples, such as Ginger Gold, Granny Smith, Cortland, or Winesap

1. Preheat the oven to 375 degrees (on convection). Butter (or spray with cooking oil) a 9 x 7-inch or an 8-inch square pan, or other equivalent-size baking dish. Line with parchment paper, butter or spray the parchment as well.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
4. In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon.
5. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice.
6. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Drizzle remaining cinnamon-sugar over the top.
7. Bake for 45 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.

One Year Ago:

• Old-Fashioned Apple Crisp

Two Years Ago:

• Apple Galette
• Apple Cupcakes

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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