A few weeks ago I joined a new online community with many German ladies living in the US. It is a fun group with a friendly atmosphere in which mostly traditional German kitchen adventures are shared. This German apple cake recipe was contributed by Andrea, one of the group members. Andrea comes originally from Heidelberg, so right around the corner from where I grew up, and enjoys to bake for her family. This is her new German apple cake recipe. It has a streusel crust and topping. Andrea added an extra filling with the apple layer. It is a custard like addition which enriches the apple filling with its silky creaminess.
As soon as I heard streusel and apples I was on board. I baked Andrea’s cake last weekend and we all LOVED it!! Crunchy streusel, sweet apples and a lemony vanilla custard filling. Do I have to say more? The best is that this cake recipe makes a lot, so perfect to bring along to share. At my house we ate some, we shared some, and we froze some. I have been packing frozen squares of the cake with my teens lunches all week long. By the time of their lunch break, the cake is defrosted and tastes like fresh out of the oven.
So, what are you waiting for? Round up some apples and get started to bake Andrea’s new German apple cake!
|Andrea's German Apple Cake with Rahm Filling and Streusel|| || |
- for the dough:
- 6¼ cups (750 g) flour
- 2 cups (400 g) sugar
- 1 pinch salt
- 3 egg yolks
- 1 pound butter (4 sticks or 450 g) butter, room temp., cut into small cubes
- for the filling:
- 21 liquid ounces (600 ml) heavy cream
- 5 eggs
- 2 teaspoons good vanilla extract, or 2 packages vanilla sugar
- ½ cup 2 Tablespoons (120 g) sugar
- zest of two lemons
- 3 pounds apples (about 5-6 big ones), cut into 12 wedges per apple
- 3 Tablespoons (45 ml) fresh lemon juice
- for the streusel:
- ⅓ of the streusel dough
- 2 teaspoons good cinnamon powder
- ¼ cup (30 g) sliced almonds
- Preheat your oven to 375 F (I use Convection).
- Grease a baker's half sheet size baking pan. Set aside.
- Peel and core apples. Cut into 12 wedges per apple. Sprinkle with lemon juice to prevent browning. Set aside.
- For the filling mix heavy cream, eggs, vanilla, lemon zest,and sugar. Set aside.
- Using a standmixer with a paddle attachment combine all the dough ingredients. Mix well on medium speed until the dough forms and all ingredients are well mixed.
- Distribute ⅔ of the dough evenly onto the baking sheet. Press a 1 inch rim up the sides of the pan and press the dough down onto the pan. I find it easy to use a 1 cup measuring cup to press the dough down instead of using my fingers.
- Place apple slices evenly on the prepared dough.
- Pour the filling evenly over the apples.
- Mix the leftover dough with cinnamon and almonds.
- Sprinkle the mixture as streusel evenly over the apple filling.
- Bake for 40 - 50 minutes or until cake is golden brown. Baking times may vary.
Recipe adapted from Andrea Gilbert.