I’ve been perfecting this incredibly moist apple cake recipe for years, taking inspiration from traditional German apfelkuchen. What makes this cake extraordinary is the perfect ratio of apples to cake batter – it’s absolutely loaded with fruit! Preparation takes just 5 minutes, but the results rival those of professional bakeries. This recipe transforms simple ingredients into a stunning dessert perfect for any occasion, from a casual afternoon tea to elegant dinner parties.
What Makes This Apple Cake Special
The secret to this cake’s success lies in its unique preparation method and generous apple-to-batter ratio. The pastry envelops the apples in a delicate, custard-like embrace, while the top layer of fruit creates a beautiful pattern that caramelizes slightly as it bakes. The result is a perfectly balanced cake that is moist, flavorful and not too sweet.
Ingredients
For the cake:
2 large eggs, at room temperature
100g (½ cup) granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon pure vanilla extract
100ml (⅓ cup + 1½ tablespoons) whole milk
20g (1½ tablespoons) unsalted butter, melted and cooled
80g (⅔ cup) wheat flour
1 teaspoon of baking powder
Pinch of fine sea salt
Fresh zest of 1 unwaxed lemon
4-5 medium apples (approximately 750g / 1.65 lbs)
Juice of ½ fresh lemon
2-3 tablespoons icing sugar for dusting
Step-by-step instructions
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