German Apple Cake

Prep Time:

30m

Bake/Cook Time:

Yield:

1, 9 or 10-inch cake

No wonder German apple cake is a beloved classic in Germany. Essentially it is poundcake with apples baked right in. Traditionally it does not contain cinnamon, however; that does not mean that can’t add a teaspoon of America’s favorite baking spice. Chef Eddy’s German Apple Cake recipe is one of those desserts that make it look like you spent forever in the kitchen - but it's really easy. The best kind of dessert recipe!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

1/2 cup unsalted butter, very soft
1/3 vegetable oil (can be olive or avocado oil)
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 cup + 2 tablespoons Dixie Crystals Confectioners Powdered Sugar
2 large eggs
3 tablespoons honey
1 tablespoon vanilla extract
1/2 teaspoon salt
1 3/4 cups all-purpose flour*
1 teaspoon baking powder
2-3 large baking apples such Pink lady, Granny Smith

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Butter and flour a 9 or 10-inch springform pan. Set aside.
Mix butter until creamy and lump free. Add oil and both sugars. Mix until light and creamy.
Add one egg at a time waiting for previously added egg to be fully incorporated before adding next.
Add honey, vanilla, and salt.
Sift together flour and baking powder and stir into above mixture. Spread evenly into prepared pan.
Peel apples and cut in quarters. Remove core. Cut each quarter lengthwise in half.
Using a paring knife make 1/4-inch deep cuts crosswise into apple wedges. Place into cake batter.
Place in oven and bake for about 60 minutes or until center of cake bounces back when lightly pressed with a finger.
Sprinkle with powdered sugar before serving.