Apple cakes are a good way to mix healthy food with pleasurable food. Using whole wheat flour, apples and agave syrup, this apple cake recipe is moist but not too dense, and it is pretty, too. Serve German apple cake with whipped cream or ice cream for a real treat.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
Yield: One 9 inch cake, about 10 slices
- 1 lb. apples (454 grams)
- Juice from 1/2 lemon
- 1/4 c. agave syrup (85 grams)
- 6 T. butter (75 grams)
- 1 egg
- 1 tsp. vanilla extract
- 2 c. whole wheat (pastry) flour (260 grams)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon or 1 tsp. lemon zest
- 1 c. yogurt
- 2 T. raisins
- 4 T. cream
Peel and Slice the Apples
You need 4 to 6 apples, depending on size. Braeburn, Roma and Granny Smiths all make good cake apples. The Granny Smiths get soft and lose their shape more than the others.
Quarter peeled apples, then slice lengthwise into moon shapes. Sprinkle with lemon juice. Set aside.
Make Cake Batter
Cream agave syrup with the softened butter until light and fluffy. Beat in egg and vanilla and lemon zest (if you are using).
Stir together flour, baking powder, baking soda and cinnamon. You could also use apple pie spice or other spice mixture.
Mix half of the flour into the creamed mixture until smooth.
Beat in 1/2 cup yogurt into mixture. Repeat with the second half of the flour and end with the yogurt.
Fold in half the apple slices (drain off the lemon juice) and the raisins.
Spoon the batter into a buttered and floured, 9 inch springform pan (23 cm). You could also try a 9 inch, deep dish pie pan.
Lay the rest of the apple slices on top of the cake in a rosette form. It is easiest to do this inside to outside.
Drizzle the cream over the top of the apples and bake at 350°F for 45 to 55 minutes.
Let cool and serve with whipped cream. You can also glaze the top of the cake with some warm apricot jam, which will keep the fruit from drying out.