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Traditional Rhenish Apple Cake

A delightful German cake featuring tender apples and a flaky crust, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour for a sturdy yet tender base
  • 1/2 cup unsalted butter, softened adds richness
  • 1/2 cup sugar to sweeten the dough
  • 1/4 teaspoon salt balances sweetness
  • 1 large egg binds the ingredients together
For the Filling
  • 5-6 medium-sized apples use tart varieties like Granny Smith for best flavor
  • 1 teaspoon cinnamon adds warmth and depth
  • 2 tablespoons lemon juice prevents apples from browning

Method
 

Preparation
  1. In a large bowl, combine the flour, sugar, butter, salt, and egg. Mix until the mixture resembles coarse crumbs. Knead gently until it forms a dough.
  2. Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm up.
Baking
  1. Preheat the oven to 350°F (175°C) while the dough chills.
  2. Peel and core the apples, then slice them thinly. Toss the slices with lemon juice and cinnamon in a mixing bowl.
  3. Take the chilled dough out of the refrigerator and roll it out on a floured surface to fit a 9-inch round cake pan.
  4. Place the rolled-out dough into the pan, pressing it into the bottom and sides. Fill with the apple mixture evenly.
  5. Bake the cake for 40-50 minutes, or until the apples are tender and the crust is golden brown.
  6. Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature.

Notes

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.