After having a slice of the German Apple Cake a while ago, I simply had to make some of my own. A layer of chopped apples and handful of raisins between moist layers of cake was something I have been contemplating for a while, and today I finally got around to making it.
The recipe I used is my version of the German Apple Cake from King Arthur Flour. Here it is:
Apple filling
3 large apples peeled, cored and chopped
5 tbsp brown sugar
½ cup raisins
2 tsp cinnamon
Cake Batter
3 cups flour
1 tsp baking powder
1 tsp salt
1 cup vegetable oil
2 c sugar (or 1 ½ if you don’t like it too sweet)
4 eggs
¼ c apple juice
2 tsp vanilla
- Preheat oven to 350F/175C. Mix the chopped apples with the raisins, brown sugar and cinnamon together and set it aside.
- Mix the flour, baking powder and salt together in a large mixing bowl. In another bowl, beat the oil and sugar until it’s creamy.
- In a separate small bowl beat the eggs until light. Add the juice and the vanilla, mix well and add it to the sugar and oil, beating thoroughly. Fold in the dry ingredients into this mixture.
- Butter a 9 inch springform pan then powder with a coating of confectioner’s sugar. Pour half of the batter into the pan, then add the layer of apples leaving 1 inch from the circumference ending with batter. Cover it with the remaining batter. Bake for about 60 minutes, or until a skewer or wooden toothpick comes out clean. If the cake is not done beyond 70 minutes, then lower the temperature to 325F or 160C.
The cake should be completely cooled before cutting into it, otherwise it may fall apart. Dust with powdered sugar. You could serve it with whipped cream or vanilla ice cream. I served mine with cinnamon flavoured whipped cream.
The cake turned out very moist and dense. While this took so long in the oven, it kinda developed a crust which had to be sliced off. So the next time around to avert this, I’ll probably just make some cupcakes. I’ll also try a lighter, more fluffy version of the cake.