Ingrédients pour Very Fine German Apple Cake
- 6-8 medium tart apples (about 3 pounds)
- lemon juice (for brushing apples)
- 1/2 cup raisins
- 1 cup (2 sticks) unsalted butter + 2 tablespoons melted unsalted butter
- 1 3/4 cups (350g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- zest of 1 lemon
- 4 large eggs
- 2 1/2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon milk (plus optional 1 tablespoon)
- 1/2 cup apricot preserves (or jam)
- 1 tablespoon water
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Comment préparer Very Fine German Apple Cake
- Grease and flour a 11-inch springform pan.
- Preheat oven to 350°F (180°C).
- Prepare the apples: Peel, quarter, and core approximately 6-8 medium apples (about 3 pounds total).
- Make lengthwise cuts on the outer rounded side of each apple quarter, 1/8 inch apart, to help them cook faster. The quarters should still hold together.
- Brush the apples with lemon juice to prevent browning.
- Prepare the batter: In a medium bowl, whisk together 2 1/2 cups (300g) all-purpose flour and 2 teaspoons baking powder.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups (350g) granulated sugar, 1 teaspoon vanilla extract, and the zest of 1 lemon using an electric mixer until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition until the mixture is light yellow and has increased in volume.
- In a separate bowl, combine 1/2 of the flour mixture with 1 tablespoon milk. Add this to the wet ingredients, mixing just until combined.
- Add the remaining flour mixture and mix until just combined.
- The dough should drop slowly and heavily from a spoon, forming long ribbons. Add another tablespoon of milk if too firm, or another tablespoon of flour if too soft.
- Pour the batter into the prepared springform pan and spread evenly with a wet spatula.
- Arrange the apple quarters rounded-side up on the batter, creating a pleasing pattern. Leave a 1/2-inch rim around the edge of the pan.
- Brush the apples with 2 tablespoons melted unsalted butter.
- Sprinkle 1/2 cup raisins over the apples.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool slightly.
- While the cake is still warm, prepare the apricot glaze: Gently heat 1/2 cup apricot jam with 1 tablespoon water over low heat. Strain the mixture through a fine-mesh sieve to remove any lumps.
- Brush the warm cake with the apricot glaze.
- Remove the cake from the springform pan, let it cool completely, and serve with whipped cream sweetened with vanilla sugar.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
262g
Fat
105g
Carbs
40g
