Making Apfelkuchen

Lots of fiddling went on with this recipe (apologies to Reader X and her Oma), but the multiple attempts were worth it. Macerated apples keep the interior from getting gooey with leaked moisture and buttermilk improves both the texture and the overall structure, helping keep the apples from sinking too far into the cake (the advantages of acidic batter donchaknow). The result is a dense but still light and buttery cake with firm-tender apples. Begin by lining a 10″ springform pan with parchment paper and preheating your oven to 375 degrees Fahrenheit. Now zest a lemon…

…and squeeze the juice into a large bowl.

Peel and core two pounds of apples (4-5 of them) according to the tutorial on the subject. Arrange some of the halves in a 10″ springform pan. This will give you a sense for how many of the halves you’ll need for the top.

Slice the halves you aren’t using …you’ll include them in the center of the cake. I should add that if you don’t like the idea of entire halves, you can just slice all the apples and arrange slices decoratively on top.

Put all the apple pieces in the bowl with the lemon juice and pour in about three ounces (1/3 cup) of the sugar. There’s that Trudeau silicone bowl again…I do love it so…and yes, that was a plug (but a truthful plug).

Stir the mixture up and let it sit for an hour. What will this do? It will draw out some of the water from the apples without collapsing the apple flesh. I want it to leech out here versus in the cake where it will make the crumb gooey. Some people like a custardy inside. If so, skip this step.

Meanwhile, get your mix together. Sift the flour into a large bowl…

…add the salt and leavening and whisk it together.

Next combine the eggs and vanilla in a bowl. Stir them a little with a fork.

Beat the softened butter and the sugar in the bowl of a mixer fitted with the paddle (beater).

Cream the mixture until it’s fluffy and light in color, then add in the egg mixture.

When those are combined add the lemon zest and the flour mixture.

Don’t forget to scrape that bowl from time to time.

Add the milk and buttermilk…

…and scrape some more. Stir any dry bits together, but definitely don’t beat the batter very much more. Do it slowly, just until all the dry ingredients are gone. Or at least mostly gone.

When you’re satisfied that things are pretty well combined, scrape half the batter into the prepared pan. Lay on any apple slices (or half the apple slices if you’re going with a sliced presentation).

Scrape on the rest of the batter and spread it around.

Before you lay in the apple halves, score the tops. Make several parallel slices into the apple, about half an inch deep. This is mostly decorative, but also helps the apples take in the glaze (as you’ll see).

Arrange the scored apples on the top and insert the pan into the oven.

Bake about an hour, until deeply tanned. Cool it on a rack.

Meanwhile, back to the apple bowl. It will have some sweetened apple syrup in it. Be a shame to waste it, don’t you think?

Strain it into a small saucepan and put the pan over medium-high heat. Depending on how much you have, you may want to add a few tablespoons of sugar to ensure the mixture does’t boil away to nothing. You want a few tablespoons of thick syrup.

Shine up the apples with. Keep applying whatever you have until it’s all gone (it’ll soak into those grooves).

Once the cake is cool, slip a spatula underneath (under the parchment), carefully raise up the edge and slide a cake circle under it.

And you’re ready to go. This one was headed to a church fair, but a plastic dome also helps keep busy fingers out. Nice try, Joan!

You’ll make these a lot this Fall, I can tell already…

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23 Responses to Making Apfelkuchen

  1. breagh says:

    where is the list of ingredients and actual amounts of eaach ingredient to use for the apfelkuchen? (I can’t seem to find a list anywhere on the directions page…)

    http://www.joepastry.com/2011/making-apfelkuchen/

    • joepastry says:

      Just scroll down, Breagh, the recipe is either at the bottom of the page or high up on the previous page.

      - Joe

    • Paul says:

      That link does not give the ingredient list either.

      • joepastry says:

        Scroll down, Paul! Or just check the Pastry menu and click “apfelkuchen.” You’ll find the tutorial with the recipe beneath it.

        Cheers,

        - Joe

  2. Ann P. says:

    what a precious little hand :)

    • joepastry says:

      When it’s not sticking into my creams or icings it is! That shot wasn’t a fluke…she really was trying to dig an apple out of that cake!

      The things I have to deal with…;)

      - Joe

  3. Annette says:

    Breagh is right. I can’t find the recipe either! Help! I scrolled and scrolled up and down. It sounds delicious.

    • joepastry says:

      It’s just further down in the conversation stream, Annette, scroll down to the bottom, then click the “previous page” button. It’s about halfway down that page. I’ll put the recipe and tutorial together in left-side menu a little later today, up with all the others.

      - Joe

  4. ben says:

    Looks amazing Joe, I’m sure it tastes just as good, and
    the little one puts it right over the top!!!

  5. happy-bowl says:

    An awesome cake indeed. As for the little missy, she is trying to have everything in her “fingertips” , i believe…

    • joepastry says:

      Too true, HB. When there are sweets to be had, that one doesn’t take “no” for an answer.

  6. hi there
    hat off, again – good stuff.
    Qne question, pls: buttermilk is rather difficult to get hold of, here in Milano.
    Checking the net I have found several possible substitutes (light yogurt,soured milk, soured cream…). You seem to be always on the ball, what would you suggest? I make Irish soda bread using low-fat yogurt, but I would like to have your opinion too.
    thanks again
    ciao
    stefano

    • joepastry says:

      Hey Stefano!

      You can use regular milk if you wish, the result will be very similar. An easy alternative is to replace two teaspoons of the milk with lemon juice or even vinegar. That will creative the same effect.

      Cheers,

      - Joe

  7. joepastry says:

    Thanks Chris!;)

  8. Ann says:

    Hi Joe, is it possible to republish the ingredients? It isn’t showing on any of my pages, even on the URL link you gave the first poster. I’ve gone forwards and backwards, I really want to make this cake but might not get to…

    • joepastry says:

      Hey Ann! An easier way is just to go to the Pastry menu to the left there and click on “Apfelkuchen.” The tutorial and the recipe are both there.

      Let me know how it goes!

      - Joe

  9. Anna says:

    I want! This looks gorgeous Joe, I love your blog! Will definately be making this for the next church thing I go to

  10. Jessica sing says:

    It looks delish. How does it compare with the traditional apple pie?

    • joepastry says:

      Hey Jessica! The main difference is the batter in the filling, which gives the whole thing a very eggy flavor. It’s also less sweet than a traditional pie. You should give it a try!

      - Joe

  11. Petra Heinsen says:

    How do I adjust for altitude? I live at 7,500 feet.

    • joepastry says:

      Hi Petra!

      Reduce the baking powder by 1/2 teapoons.
      Reduce the sugar by 2 tablespoons
      Increase the milk to 6 ounces
      Increase the buttermilk to 6 ounces

      That should do it!

      - Joe

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