German wiener apfelkuchen (apple cake from Vienna) is an apple cake recipe with a shortcrust base, chopped apples, and a lemon-flavored cake layer.
The sugar and almonds sprinkled on top make a delightfully crunchy topping. It's a great change from a pie.
This authentic recipe calls for an 11-inch (26-centimeter) springform pan but a 10-inch pan will suffice. You just might need to bake the cake a little longer.
Ingredients
For the Crust:
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1 2/3 cups all-purpose flour
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1 tablespoon sugar
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1/2 teaspoon baking powder
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9 tablespoons (4 1/2 ounces) cold unsalted butter
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1 large egg, room temperature, beaten with 1 tablespoon water
For the Apple Filling:
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2 1/4 pounds apples, peeled, cored, and quartered
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1/2 lemon, juiced
For the Cake:
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13 tablespoons (6 1/2 ounces) unsalted butter, room temperature
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2/3 cup sugar
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1 large egg, room temperature
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3/4 cup all-purpose flour
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1/2 teaspoon baking powder
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15 tablespoons heavy whipping cream
For the Topping:
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4 tablespoons sugar
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2 tablespoons sliced almonds
For the Pan:
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1 tablespoon unsalted butter, room temperature
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2 tablespoons breadcrumbs, or all-purpose flour
Steps to Make It
Make the Crust
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Gather the crust ingredients.
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Whisk together flour, sugar, and baking powder in a medium bowl.
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Cut in cold butter for pie dough until small crumbs form.
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Use 4 to 6 tablespoons of the egg-water mixture to moisten the crumbs. Stir just until the mixture forms a ball. Wrap in plastic and refrigerate 30 minutes.
Make the Cake Batter
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Gather the batter ingredients.
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Cut each quarter apple into 3 long pieces, then cut crosswise into small trapezoids. Sprinkle with lemon juice, toss and set aside.
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Beat together softened butter with sugar in a mixing bowl until light and fluffy. Beat in egg and lemon zest.
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Whisk together flour with baking powder (and a dash of salt if using unsalted butter) in a separate small bowl. Add to creamed butter mixture alternately with whipping cream and beat until smooth. Set aside.
Assemble and Bake the Cake
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Preheat oven to 350F. Butter an 11-inch springform pan and sprinkle with breadcrumbs or flour, shaking out excess.
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Roll out the crust and line the pan, piecing crust as necessary to form a 1- to 1 1/2-inch lip.
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Place drained apple slices in the crust.
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Spoon cake batter over apple slices as if setting dumpling batter on a stew, then smooth over apples to edges.
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Sprinkle 2 tablespoons almond slices then 4 tablespoons granulated sugar evenly over batter.
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Bake for 1 hour in the preheated oven, then turn off the oven and leave the cake for another 15 minutes. The crust should be golden brown and filling should be moist but set.
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Allow cake to cool completely in the pan for best taste. Serve with whipped cream. Refrigerate any leftovers.
Nutrition Facts (per serving) | |
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485 | Calories |
31g | Fat |
50g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 485 |
% Daily Value* | |
Total Fat 31g | 39% |
Saturated Fat 19g | 93% |
Cholesterol 111mg | 37% |
Sodium 241mg | 10% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 3g | 11% |
Total Sugars 26g | |
Protein 5g | |
Vitamin C 8mg | 38% |
Calcium 60mg | 5% |
Iron 2mg | 9% |
Potassium 175mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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