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German Apple Almond Cake Recipe


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     German Apple Almond Cake

Category   Desserts - Breads
Sub Category   None

4 Medium Apples
1 Lemon, zested and juiced
7 Oz Almond Paste
3/4 C Sugar
1/2 TSP Salt
14 TBS Unsalted Butter, melted and cooled
1 TSP Almond Extract
4 Large Eggs, room temp
1 C 3 TBS Flour
9 TBS Cornstarch
2 TSP Baking Powder
1/4 C Apricot Jam

Butter a 9 to 10 inch springform pan and line the bottom with parchment paper. Peel and core the apples. Divide the lemon juice into two separate bowls. Slice two of the peeled and cored apples into half inch slices, and toss the apple slices in one bowl of lemon juice. Dice the other two apples into one third inch cubes. Toss in the other bowl of lemon juice. Preheat the oven to 350.
Using a grater with large holes, grate the almond paste into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix until the almond paste is finely broken up. Add the melted butter, almond extract, and lemon zest, and continue mixing until smooth. Add the eggs one at a time, stopping the mixer and scraping down the sides of the bowl after each addition. Whisk together the flour, cornstarch and baking powder in a small bowl. Stir the dry ingredients into the almond batter mixture by hand, then fold in the diced apples, along with any lemon juice in the bowl.
Scrape the batter into the prepared pan and smooth the top. Place the sliced apples in concentric circles on top of the batter, pressing them in very lightly. Bake the cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Remove the cake from the oven. Warm the apricot jam in a small saucepan and brush it over the top while the cake is hot. Let the cake cool completely, then run a knife around the inside of the cake pan to release the cake, and remove the sides of the cake pan.
Serving and storage- This cake is so moist, it doesn't require any accompaniment. However softly whipped cream, perhaps lightly spiced with cinnamon or allspice and a bit of vanilla or Cognac, would be welcome. Cinnamon ice cream would be lovely. The cake can be kept at room temperature for 3 to 4 days. Avoid freezing it, which could make it soggy.

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