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German Apple Cake Recipe

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 10 -12 servings
Calories
Author Victor

Ingredients

  • 6 medium apples (about 2 pounds / 900 g), peeled and cored
  • Juice from one lemon
  • Zest from one lemon
  • 7 ounces / 200 g almond paste
  • 3/4 cup / 150 g granulated white sugar
  • 1/2 tsp kosher salt
  • 14 Tbsp / 200 g unsalted butter melted and cooled down
  • 1 tsp almond extract
  • 4 large eggs at room temperature
  • 1 cup plus 3 Tbsp / 150 g all-purpose flour
  • 9 Tbsp / 80 g cornstarch
  • 2 tsp baking powder aluminum free recommended
  • 1/4 cup / 75 g apricot or peach jam strained if needed to break down lumps
  • For the almond paste:
  • 1 1/2 cups blanched almonds
  • 1 1/2 cups confectioners' sugar
  • 1 tsp almond extract
  • 1 tsp good quality rose water optional
  • 1/4 teaspoon salt
  • 1 egg white

Instructions

  • To prepare homemade almond paste, place blanched almonds in a food processor and process until smooth. Add the confectioners' sugar, egg white, almond extract and salt and process until smooth. Place the paste in an airtight container and refrigerate or freeze to chill before using.The paste can be refrigerated for up to 1 month or kept in a freezer for up to 3 months.
  • Preheat the oven to 350F.
  • Butter a 9- to 10-inch spring form pan and line the bottom with parchment paper.
  • Pour equal amounts of lemon juice into two medium size bowls. Slice three of the apples into 1/2-inch slices and toss with the lemon juice in one of the bowls. Dice the other three apples into 1/3-inch cubes and toss with the lemon juice in the other bowl.
  • Take out your chilled almond paste and grate on a grater with large holes. Combine the grated almond paste with the sugar and salt in a large bowl. Mix until the almond paste is broken up into fine crumbs. You can use a whisk or a hand mixer fitted with a whisk. A stand mixer fitted with a whisk or a paddle attachment will work as well.
  • Add the melted butter, almond extract, and lemon zest, and continue mixing until smooth. Add the eggs, one at a time, and mix until they are well incorporated.
  • In a separate small size bowl, whisk together the flour, cornstarch and baking powder. Stir the dry ingredients into the almond batter by hand until well combined. Give the diced apples a good toss and fold them and the lemon juice into the batter.
  • Transfer the batter into the greased pan. Even and smooth the top of the batter. Lay out the sliced apples in concentric circles on top of the batter, pressing them in very lightly.
  • Bake the cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes. Check at 60 minutes.
  • Take the cake out of the oven. Slightly warm up the jam in a small saucepan and brush it over the top while the cake is hot.
  • Let the cake cool completely. Run a knife around the inside of the cake pan to release the cake. Remove the sides of the cake pan, then transfer the cake to a serving plate.