I don’t even think this cake is remotely German. But growing up we had a huge apple tree in the garden that cursed us with kilos of apples every year.
Yes, cursed, because every year, myself and my two siblings ate German Apple Cake until even the smell of it sent you running. Instead of ‘Mum I’m Hungry’ being responded to by ‘what about a slice of toast, piece of fruit….’ Etc, it was “slice of German apple Cake’
Open a cupboard…. cake, fridge, cake, even the freezer spilled its icy baked contents on the floor as you hunted for the peas.
It became a standing joke. So, mum took a 20-year hiatus from baking in response, hence why I am where I am today.
But time is a great healer, so much so that the waft of cinnamon scented apples sends us straight back to halcyon days, where you have no worries other than how much cake you could physically eat.
The smell, the texture, and the taste all just say ‘Mum’ and we love her even more for it. Now I can’t get enough of it, although mum is still on strike, but it’s okay, it’s my time to feed her cake until she pops.
Disclaimer, strangely dad has no recollection of ever being bored of cake……
115g Unsalted Butter, room temperature
100g Caster Sugar
50g Light Brown Muscovado Sugar
2 Large Eggs
230g Plain Flour
1 ½ tsp Baking Powder
½ tsp salt
1 tbsp Ground Cinnamon
120ml Whole Milk
1 tbsp Lemon Juice
Icing Sugar & Cream to serve
1. Preheat oven 175C. Grease and flour an 8” springform tin and set aside in the fridge to chill.
2. Cream the butter and both sugars until pale and fluffy, about 5-7 minutes. Meanwhile whisk the flour, salt, baking powder and cinnamon in a bowl until homogenous.
3. Take 1 tbsp of this mix and stir it through the sultanas to coat.
4. Stir the lemon juice into the milk and set aside at room temperature to curdle.
5. Add the eggs, one at a time to the butter mix, beating for 1 minute between each addition.
6. Add ½ the milk mixture, followed by half the flour mixture and mix very gently until just combined. Repeat with the remaining milk and flour.
7. Fold through the sultanas and spoon the batter into your prepared tin.
8. Peel the apples and cut int ¼ each. Cut the core from each piece to give a flat surface. Cut horizontal slits in the apples, taking care not to go all the way through and arrange the pieces on top of the batter.
9. Bake 50-55 minutes. Or until a skewer comes out clean.
10. Cool in the tin for 10 minutes before turning out to cool completely. Once cool, dust with icing sugar and eat from September until March (when you get through all the frozen pieces too….)