I modified this recipe from this one here.
It really is delicious, and according to my husband is just like apfel kuchen in Germany.
My oldest daughter and I made it for Rosh Hashanah.
I agree that it's important to get 5 different kinds of apples to get different flavors, tart and sweet, crispy, and soft. It begs for a cup of coffee.
Adapted from:
Adapted from:
Marie-Hélène's Apple Cake recipe on Epicurious
ingredients
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 5 large apples (different kinds-- we used Honeycrisp, Granny Smith, Gala, Cripps Pink, Golden Delicious)
- 2 large eggs
- 3/4 cup cane sugar
- 2 tablespoons water
- 1/2 tsp almond extract
- 2 teaspoons pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
preparation
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9-inch piece of stoneware.
Whisk the flour, baking powder, and salt together in small bowl.
Peel the apples, cut them in half and remove the cores. Slide in food processor.
In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the water, almond and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean--transfer to a cooling rack and let rest for 5 minutes.
Serving
The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream.
The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream.
Storing
The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it — it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.
The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it — it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.
Ingredients:
I ended up taking this paper out and re-pouring the mixture in. Pay no attention to this paper!
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