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Würziger Apfelkuchen (Spicy Apple Cake)
Hundreds of German cakes, and desserts include this versatile fruit. This moist and spicy apfelkuchen can be found on the menu's of Konditoreien, coffee and tea houses, everywhere. I like to use Granny Smith in the cake and Honeycrisp in the topping. Granny Smiths are crisp and tart, while the Honeycrisp are crisp and sweet. Both are great to use in baking because their texture remain consistent even with cooking. Ingredients
- Cake:
- 1 Cup All Purpose Flour
- 1 Cup Whole-Wheat Flour
- 2 Tsp. Baking Powder
- 1 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Allspice
- 1 Cup Granny Smith Apple, Cored, Peeled & Chopped
- 6 Tbsp. Butter, Softened
- 3/4 Cup Packed Light Brown Sugar
- 2 Tbsp. Orange Zest
- 2 Large Eggs, Beaten
- 2 Tbsp. Milk
- Topping:
- 4 Small Honeycrisp Apples, Unpeeled, Cored & Sliced Thin
- 1/2 Small Orange, Juiced
- 2 Tbsp. Granulated Sugar
- 3 Tbsp. Apricot Jam, Warmed & Sieved
- Garnish:
- 2 Cups Whipped Cream
- 1/8 Tsp. Ground Cinnamon
Directions
- Preheat oven to 350°F. Grease and line a 9-Inch round loose-bottomed cake pan.
- For The Cake: Sift flours, baking powder and spices together in a medium bowl. Toss the chopped apple in 2 tablespoons of the flour mixture.
- Cream the butter, brown sugar and orange zest in a large bowl until light and fluffy. Gradually beat in eggs, then fold in flour mixture, the chopped apple and the milk.
- Spoon the mixture into the prepared cake pan and level the surface.
- For The Topping: Toss the apple slices in the orange juice and set them in overlapping circles on top of the cake batter, pressing down lightly.
- Sprinkle the sugar on top and bake for 1 hour to 1 hour 15 minutes or until risen and firm. Cover with aluminum foil if the apples brown too much.
- Cool in pan for 10 minutes, then remove to a wire rack. Glaze the apples with the sieved jam. Cut into wedges and serve with whipped cream, sprinkled with cinnamon.
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