German cuisine includes a wide range of cakes and tarts, which are often made with fresh fruits, like strawberries, plums, cherries and apples, of course. Those in the know, who have access to Bramleys, choose them.
German Apple Cake
Course: DessertServings
12
servingsPrep time
20
minutesCooking time
2
hours10
minutesIngredients
175g/6oz unsalted butter
175g/6oz caster sugar
675g/1½ lb Bramley apples, cored and sliced
3 large eggs, beaten
200g/7oz plain flour
2 tsp baking powder
150g pot soured cream
Topping:
50g/2oz unsalted butter
50g/2oz soft brown sugar
1 tsp ground cinnamon
75g/3oz plain flour
50g/2oz toasted flaked almonds
Directions
- Preheat the oven to 180°C/Fan 160°C/ 350°F/Gas Mark 4.
- Lightly oil and line a 20cm spring form tin with baking parchment.
- Melt 25g of the butter and sugar together in a large frying pan.
- Add the Bramley apple slices and sauté for 3-4 minutes or until the apples are tender. Leave to cool
- Make the crumble topping, melt the butter and stir in remaining ingredients
- Cream the butter and sugar together until light and fluffy then gradually add the eggs beating well between additions. Sift over the flour and baking powder then gently fold into the mixture with the soured cream
- Spoon two thirds of the cake mixture over the base of the tin, scatter over a third of the crumble mixture and top with the remaining cake mixture.
- Finally, scatter over the Bramley apples and remaining crumble mixture.
- Bake for 1 hour 15 minutes
- Cool in the tin for 10 minutes before transferring to a plate.
Notes
- Serve warm in wedges with more sour cream if desired .
- This moist cake is brimming with apple fruitiness all topped off with a crisp almond crumble topping. It’s more of a dessert than a teatime bake – serve it warm with cream.