German Apple Cake

That first bite – the crunch, the sweetness, and maybe a little juice dribbling down my chin – signals it’s fall and apple deliciousness is in full swing.

So many choices of what to bake. I’m starting by paying homage to my heritage.

German apple cake, or as the lederhosen-wearing crowd calls it, “Apfelkuchen,” isn’t just a treat; it’s a cultural journey through the orchards of Germany with every bite.

Imagine a cake so moist it’s like biting into a cloud, if those clouds were made of butter and perfectly ripe apples nestled in a batter whipped up with the kind of precision only a German grandmother can muster.

The result? A cake that’s the culinary equivalent of a warm hug from someone wearing a knitted sweater.

Its origins are a bit of a mystery, shrouded in the mists of time and tradition. One of the earliest recorded recipes can be found in a Victorian-era cookbook, where it was celebrated for its simplicity and deliciousness.

The chosen apple variety can make or break the authenticity and flavor of this beloved dessert. The ideal candidates are apples striking a harmonious balance between sweet and tart and possess the fortitude to withstand the baking process without turning into apple sauce.

Granny Smith, with their tart zing and firm texture, are often the go-to choice for bakers in pursuit of the traditional Apfelkuchen tang. To add a bit more sweetness, Honey Crisp or Pink Lady bring a delightful sugariness without compromising on firmness. For a more subtle sweetness, the Golden Delicious is a mild-sweet option that still holds its shape well under the heat of the oven.

The various forms of apple cake, such as the sunken apple cake (Versunkener Apfelkuchen) and apple streusel cake (Apfelstreuselkuchen), are a slice of German heritage passed down through family recipes and reflect the rich culinary traditions of Germany.

For me, what’s a German apple cake without a streusel topping? That crumbly concoction of sugar, flour, and butter adds a textural contrast to the tender apple and cake beneath.

Variations include adding a splash of rum, or a layer of custard, transforming the cake into a sort of dessert lasagna, where every layer is a new flavor adventure.

German apple cake is a reminder that sometimes, the simplest things in life – like a cake that’s been made the same way for generations – are the most satisfying.

Classes
Change up your Thanksgiving menu after taking the November Behind the Butcher Counter: Autumn Delights: Mastering Turkey Porchetta and Pumpkin Pie Soufflés with Chef Brett Sippy. Boursin mashed potatoes, where creamy meets earthy in a dish that’s both comforting and chic, and sautéed Swiss chard, adding a touch of elegance to your plate, with its vibrant colors and delicate flavors round out the menu.

Join us on November 14 for Vineyard Ventures: An Exclusive Tasting Journey with Flying Leap Vineyards & Distillery’s Mark Beres and Chef Brett Sippy’s Culinary Delights. Deluxe transportation to and from Flying Leap included. Nestled in the heart of Arizona’s wine country, Flying Leap Vineyards & Distillery in Elgin is a testament to the art of winemaking and the pursuit of distilling excellence. You’ll start with a welcome martini cocktail, charcuterie, a guided tour, and enjoy six tastings from your German-made stemmed wine glass while savoring Chef Brett’s menu: An Arizona-influenced chicken version of the classic French picnic sandwich from the Provence region, Pan Bagnet (Bathed Bread); a butter lettuce salad featuring gouda cheese, spiced pecans, and dried fruits; and from Italy’s Piedmont region, a sweet finish with Baci di Dama (Lady’s Kisses) hazelnut cookies.

Cheers to a private night of fun, flavor, and festive sprits on December 2 for Seasonal Sips: Crafting Festive Wine Cocktails at The Hoppy Vine with owner Hector Martinez. You’ll mix a Festive Fizz Fusion, shake things up with Fig & Thistle, and stir your way to perfection with the classic and elegant Sherry Cherub.

Leave the shopping, dough making, and cleanup to us with Confectionary Wonders: A Holiday Cookie Baking Odyssey in the works in December. You’ll work in teams of two to bake 12-14 different kinds of cookies and everyone will take home at least one dozen of each; plenty to eat and enjoy, as well as share as gifts. Stay tuned for the details.

Holiday Tea at The Carriage House, will take place on December 8, 1:00 p.m. – 3:30 p.m. in the charming ambiance of downtown’s historic carriage house, and will blend the charm of Tucson’s past with contemporary flavors from Charro Steak & Del Rey’s Executive Chef/Partner and culinary director for the Flores family of restaurants, Gary Hickey. His menu includes five finger sandwiches; scones with clotted cream, lemon curd, and strawberry jam; and a variety of sweets; and, of course, tea, and live entertainment, too! Stay tuned for the details.

On December 12, Chef Brett’s decadent delights menu is mastering the showstopping Beef and Chicken Wellington, the ultimate side dish, Hasselback potatoes, sliced just right to fan out into crispy, soft layers, seasoned to perfection; Brussels sprouts elevated with the rich, smoky notes of bacon cream, transforming this humble vegetable into a yummy delight. And for dessert, indulge in a toffee pudding cake that’s as delightful to look at as it is to eat, with a warm, gooey center and a luscious toffee glaze.

Wishing you joy in the kitchen,
Michele

Apfelstreuselkuchen – German Apple Streusel Cake
Yield: 8 servings

This cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

1 ½ cups unbleached all-purpose flour
¼ teaspoon table
1 teaspoon baking powder
½ cup unsalted butter, room temperature
2 large eggs
½ teaspoon vanilla extract
¼ cup whole milk
4 cups apples, thinly sliced
Streusel Topping
1 cup unbleached all-purpose flour
½ cup brown sugar
½ cup unsalted butter, chilled and diced
1 teaspoon ground cinnamon

1. Heat oven to 350°F and grease a 9-inch springform pan.
2. In a medium bowl, whisk together flour, salt, and baking powder.
3. In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then vanilla extract.
4. Gradually mix in dry ingredients alternately with milk, starting and ending with flour mixture.
5. Spread batter evenly into prepared pan.
6. Arrange apple slices on top of batter, slightly overlapping them.
7. For the streusel, mix flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Sprinkle over the apples.
8. Bake about 50 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool before releasing it from the pan.

Photo credit: Kristiana Pinne on Unsplash