Description
A classic German apple cake with tender baked apples layered into a soft, buttery crumb and lightly dusted with powdered sugar. Comforting, rustic, and perfect for coffee time or dessert.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 medium fresh apples, peeled and thinly sliced
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat oven to 350°F and lightly grease a 9 inch springform pan.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In another bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in half of the sliced apples gently.
- Pour batter into the prepared pan and smooth the top. Arrange remaining apple slices neatly on top.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 15 minutes before removing from the pan. Dust with powdered sugar before serving.
Notes
- Use firm apples like Granny Smith or Honeycrisp for best texture.
- Do not overmix the batter to keep the cake tender.
- The cake tastes even better the next day as flavors deepen.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg