Skip to main content
logo
Food Advertising by

German Apple Cake


 This cake is suitable for morning coffee or afternoon teas, or serve warm for dessert.  Even after being baked, the apples are still crunchy and yummy.  This not too sweet cake can keep for 2 days.



The apples are peeled, quartered and cored, cut into thin slices but not all the way through and  arranged on the batter, cored side down.  Sprinkle with some brown sugar and cinnamon as soon as the cake comes out of the oven.


mmmm...... isn't it lovely






Recipe for German Apple Cake


Ingredients
  • 120 gm Butter/Margarine
  • 4 oz Caster sugar
  • 8 oz Self-raising flour
  • 2 eggs
  • 1/2 cup milk/soymilk
  • 3 medium green apples, peeled, quartered and cored
  • 1/2  Teasp vanilla
  • Cinnamon and Brown sugar for sprinkling on top of the cake
Method
  1. Cream butter with sugar till light, fluffy and thick
  2. Add in eggs one at a time and beat well.
  3. Fold in sifted flour, alternating with soymilk, start with flour and end with flour.
  4. Spread batter over bottom of slightly greased and floured 21 cm, round springform tin.
  5. Cut quartered apples into thin slices, but not all the way through.  Place them cored side down on the batter.
  6. Bake in a preheated oven @ 180 deg C for about 1 hour or 1 hr. 5 mins.  Test with skewer till it comes out clean.
  7. Sprinkle some cinnamon and brown sugar on the cake as soon as it comes out of the oven.
  8. Leave on wire rack to cool.
Note
1.  Alternatively, you can sprinkle the cinnamon and brown sugar on the cake just before putting it into the oven.
2.  To fit a 22 cm springform pan, use a 3 egg recipe.



Also view
Apple Walnut Yoghurt Cake

Comments

  1. I'm having tea right now and wishing I had a slice of this gorgeous apple cake! This is excellent!

    ReplyDelete
  2. The Granny Smith apples here will make it quite a tart apple, and I love those tart green apples. This is really a nice presentation for this cake.

    ReplyDelete
  3. whah....looks so tempting. I would love a big slice of it. I love cakes with added veg or fruits.....they are moist....mmmm. Thanks for sharing.

    ReplyDelete
  4. Mary
    Yes this cake is crunchy on the outside and moist inside.

    Cajun Chef Ryan
    Thanks. I used Granny Smith apples for this cake.

    5 Star Foodie
    Thank you. I can only send it to you via HP Deskjet, ha, ha!

    ReplyDelete
  5. oh, wow, i love the look of your cake! great job!

    ReplyDelete
  6. How beautiful! It also looks moist and yummy.

    ReplyDelete
  7. Well done...looks delish! :)) Thanks for sharing the recipe :))

    ReplyDelete
  8. Beautiful cake. It looks delicious!

    ReplyDelete
  9. Your cake looks cute and delicious! thanks for sharing :)

    ReplyDelete
  10. Karine
    You are welcome, it is yummy.

    Mother Rimmy
    It's delicious with crunchy top.

    Elin
    Thanks. It's nice, not too sweet.

    Lisa
    Yes, it's moist.

    Brie: Le Grand Fromage
    Thanks, it's real pretty.

    ReplyDelete
  11. Wow! Another temptingly delicious one! You never cease to amaze me with your baking/cooking skills! Hehe...put me to shame!
    That's one cute-looking siggy you've done too, my friend!
    Cheers!

    ReplyDelete
  12. I'm having a deja vu. I made this a few year a go for Christmas. Thanks for the reminder. Time to do it again with your recipe.

    ReplyDelete
  13. Whoa.. this is such a perfect bake! Love the texture of the cake and so is the topping. Congrats for the nice shot as well. Cheers.

    ReplyDelete
  14. My Little Space
    Thanks. The texture is moist and not too filling.

    Divina
    I was thinking that viewers would like to make this for X'mas too.

    Jacqueline
    You can ask Cindy, she liked it. Credit should go to you for the cool siggy! Thanks.

    ReplyDelete
  15. I will like it with cinnamon for sure. Such a pretty cake.

    ReplyDelete
  16. Penny
    Somehow apples always go with cinnamon. Thanks.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…