What kind of apples are best for apple cake?

Any apple with a nice sweet-tart balance, and a firm texture works well for apple cake. I like honey crisp, granny smith and pink lady.

How long does apple cake keep?

You can store this cake in an airtight container on the counter for 1-2 days, in the fridge for 3-5 days or wrapped in plastic wrap in a freezer bag in the freezer for up to 3 months.

What is apple cake in German.

Apfel Kuchen translates to apple cake in German.

German Apple Almond Cake

Name: German Apple Cake
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Cuisine: German
Ingredients: 4 medium apples (~1 ¾ lb), peeled, cored (such as honeycrisp, granny smith or pink lady); 1 lemon; 1 cup + 3 tablespoons all-purpose flour; ½ cup + 1 tablespoon cornstarch; 2 teaspoon baking powder; 3/4 teaspoon kosher salt (1/2 tsp fine salt); ½ teaspoon ground cinnamon; 7oz almond paste; ¾ cup granulated sugar; 14 tablespoons unsalted butter, melted and cooled, plus more for pan; 4 large eggs, at room temperature; ½ teaspoon orange zest; ½ teaspoon almond extract; ½ teaspoon vanilla extract; ¼ cup apricot jam

Description

This German Apple Cake is rich, moist, loaded with apples and flavored with almond paste and extract.

Ingredients

Scale

4 medium apples (~1 ¾ lb), peeled, cored (such as honeycrisp, granny smith or pink lady)
1 lemon
1 cup + 3 tablespoons all-purpose flour
½ cup + 1 tablespoon cornstarch
2 teaspoon baking powder
3/4 teaspoon kosher salt (1/2 tsp fine salt)
½ teaspoon ground cinnamon
7oz almond paste
¾ cup granulated sugar
14 tablespoons unsalted butter, melted and cooled, plus more for pan
4 large eggs, at room temperature
½ teaspoon orange zest
½ teaspoon almond extract
½ teaspoon vanilla extract
¼ cup apricot jam

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Instructions

Heat oven and prep pan: Preheat oven to 350°F. Butter a 9-inch round springform pan. Line bottom with parchment and butter again.
Mix dry ingredients: In medium bowl, whisk together flour, cornstarch, baking powder, salt and cinnamon.
Beat almond paste and sugar: Grate almond paste on the large side of a box grater and transfer to the bowl of a standing mixer. Add sugar and beat, using the paddle attachment, until beginning to look paste-like.
Add wet ingredients: Drizzle in melted butter while slowly mixing. Increase speed to fully combine. Incorporate eggs one at a time, beating over medium speed. Beat in zest and extracts until combined.
Prep apples: Peel apples. Slice 2 apples into 1/3 inch thick slices. Cut the remaining 2 apples into ½ inch cubes. Keep separate. Toss with lemon as you cut them.
Finish batter: Incorporate dry ingredients into wet ingredients in 2-3 additions. Do not over mix. Gently fold chopped apples into cake batter.
Bake: Transfer batter to the prepared springform pan. Starting on the outside and working towards the center, shingle the sliced apples on top of the cake in a concentric circle. Place on the center rack of oven and bake approximately 1 hour and 10 minutes to 1 hour and 40 minutes or until a toothpick inserted into the center comes out clean.
Brush with jam: While the cake is still hot, warm the apricot jam for about 20 seconds in the microwave, or until more fluid. Brush warm jam over top of cake, leaving behind any chunks of fruit.
Cool and serve: After about 10 minutes, run a small offset spatula or knife along the sides of the cake and remove the ring of the springform pan. Remove bottom of springform pan. Cool completely over a wire rack. Serve with vanilla whipped cream or ice cream, if desired. Enjoy.

Notes

You can find almond paste in the baking section of most larger grocery stores or online.

If you want to cut the apples in advance, make sure to coat them in lemon juice to prevent browning.

You can store this cake for 1-2 days in an airtight container at room temperature, for 3-5 days in the fridge or up to 3 months in the freezer. I usually wrap individual slices with plastic wrap and place in freezer bag. I have not been able to find a more environmentally friendly way that works this well. I do re-use the bags, at least.

This recipe was adapted from David Lebovitz.