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Traditional Rhenish Apple Cake

A delightful German cake combining tart apples with a buttery dough, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour for a sturdy, yet tender base
  • 1 cup sugar can be adjusted to taste
  • 1 stick unsalted butter melted for richness; margarine can be a substitute
  • 2 large eggs for structure and moisture
  • 1 teaspoon baking powder to provide leavening
  • 1 tablespoon cinnamon adds warmth and flavor
  • 1 pinch salt enhances flavors
For the filling
  • 3-4 medium tart apples (such as Granny Smith) for a nice balance of flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a medium-sized baking dish or line it with parchment paper.
  2. Prepare the apples by peeling, coring, and slicing them into thin wedges. Toss them with cinnamon and set aside.
  3. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Stir well.
  4. Create a well in the center of the flour mixture and add the melted butter and eggs. Gently mix until a rough dough forms.
  5. Layer the dough and apples in the prepared dish, starting with a layer of dough, followed by apple slices. Repeat, finishing with a layer of dough.
Baking
  1. Bake for approximately 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  2. Let it cool for a few minutes before slicing.

Notes

Choose a mix of tart and sweet apples for a balanced flavor. Mix the dough just until combined to keep it tender.