Very Fine German Apple Cake

Recipe by Inge 1505
READY IN: 1hr 35mins
YIELD: 12 pieces




  • Grease 11 inch springform.
  • Preheat oven to 350°F or 180°C.
  • For the topping: Peel, quarter and core apples.
  • Make lengthwise cuts on the outer rounded side 1/8 inch apart, so that the apple quarter still holds together but will cook quicker.
  • Brush with lemon juice to avoid browning.
  • For the batter: Mix flour with baking powder.In a bowl cream butter with sugar, vanilla and lemon peel with a mixer.
  • Add eggs, one at a time.
  • Beat until mixture turns light yellow and has increased in volume.
  • Add half of the flour and 1 tbs milk, mixing just until blended.
  • Add rest of flour.
  • Dough should have the consistency to drop slowly and heavily from a spoon, forming long tips.
  • If too firm add another tbs of milk, if to soft add another tbs of flour.
  • Mix to blend.
  • Pour batter into greased form.
  • Make a level surface with a wet spatula.
  • Arrange apple quarters rounded side up on the dough to make a nice pattern,but leave a 1/2 inch rim along the side of your form.
  • Apples will sink into dough while baking.
  • Brush with melted butter.
  • Sprinkle with raisins (optional).
  • Put in the middle of the oven.
  • Bake for 40-50 min at 350°F, until a toothpick inserted in the cake comes out clean.
  • Remove cake from oven.
  • Melt apricot jam with water over low heat, pass through a sieve and brush the hot cake with it.
  • Remove cake from the springform,let cool and serve with whipped cream.