German Apple Cake (Wiener Apfelkuchen)
A classic German apple cake combines a shortcrust base, tender chopped apples, and a light lemon-infused cake layer, reminiscent of bakery favorites.
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Instructions
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Preheat oven to 350F. Butter and flour/breadcrumb an 11-inch springform pan.
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For the crust, whisk flour, sugar, and baking powder. Cut in cold butter until crumbs form.
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Add 4-6 tablespoons of egg-water mixture to form a ball, then wrap and refrigerate for 30 minutes.
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Cut apples into trapezoids, sprinkle with lemon juice, and set aside.
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For the cake batter, beat softened butter and sugar until fluffy, then beat in egg and lemon zest.
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Whisk flour and baking powder, then alternately add to butter mixture with whipping cream until smooth.
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Roll out crust and line the pan, forming a 1 to 1 1/2-inch lip.
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Place drained apple slices into the crust.
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Spoon and smooth cake batter over the apples to the edges.
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Sprinkle 2 tablespoons almond slices and 4 tablespoons granulated sugar over the batter.
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Bake for 1 hour at 350F, then turn off the oven and leave the cake for an additional 15 minutes.
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Cool completely in the pan. Serve with whipped cream; refrigerate leftovers.