German Apple Cake
This German Apple Cake is a harbinger of Fall: a dense and cinnamon spiked cake is topped with fresh apples. It's all baked together and is delicious served on its own or with ice cream.
Servings: 8 servings
Ingredients
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon, divided
- 1 stick unsalted butter, softened
- 1 cup sugar, plus 2 tablespoons
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 3 to 4 apples such as Granny Smith, Jazz, or Honeycrisp
Instructions
- Preheat oven to 375. Butter an 8 inch baking dish.
- In a small bowl, whisk together the flour, baking powder, 1 teaspoon cinnamon, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
- Mix remaining 2 tablespoons of sugar and 1 teaspoon of cinnamon. Mix to combine. Peel apples, slicing from core in large chunks. Thinly slice apples, keeping sections intact. Place directly on top of cake batter and sprinkle with cinnamon sugar.
- Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.
Notes
Original recipe slightly adapted from Martha Stewart.