A rustic, sweet cake bake from British Chef Rick Stein, inspired by his travels to Berlin:
"Apfelkuchen are revered in Germany, and this moist cake with a crunchy cinnamon topping will show you why."
Serve warm with whipped cream or crème fraîche as a dessert, or with coffee on a cold winter's morning, dusted with icing sugar...
German Apple Cake
I N G R E D I E N T S
2 dessert apples, peeled, cored and cut into fine wedges
1 tbsp lemon juice
125g unsalted butter, softened
140g golden caster sugar
3 eggs, beaten
225g plain flour
2 tsp baking powder
½ tsp salt
75ml full-fat milk
For the topping
1½ tbsp demerara sugar
½ tsp ground cinnamon
Whipped cream, to serve
M E T H O D
Heat the oven to 170°C/gas 3. Butter and line a 23cm diameter cake tin. Coat the apples in the lemon juice and set aside.
In a large bowl, beat together the butter and sugar until pale and fluffy using an electric beater. Add eggs and beat until smooth. Sift in the flour, baking powder and salt. Mix until well incorporated.
Slowly add the milk, mixing well after each addition until you have a smooth batter. Transfer the batter to the cake tin.
Arrange the apple wedges in a spiral over the batter. Mix the sugar and cinnamon together and sprinkle on top.
Bake in the middle of the oven for 40 to 45 minutes, until a skewer inserted in the centre of the cake comes out clean and the top is golden.
Remove the cake from the oven and cool for 15 minutes in the tin. Run a knife around the edges and turn out on to a wire rack. Serve warm or at room temperature with whipped cream.