Apple-Stuffed German Cake
Step-by-step instructions
Preparation (5 minutes)
Place a rack in the middle of the oven and preheat to 350°F (180°C).
Grease a 20cm springform pan with butter and line the bottom with baking paper.
Peel, core and slice the apples into thin slices (about ⅛ inch/3 mm thick).
Toss the apple slices immediately with fresh lemon juice in a large bowl.
- Making the dough (3 minutes)
In a large bowl, beat the eggs, sugar and vanilla until light and fluffy (about 1 minute).
Pour in the melted butter and milk while continuing to mix.
Add fresh lemon zest.
In a separate bowl, mix the flour, baking powder and salt.
Gradually mix the dry ingredients into the wet mixture until well combined. Do not overmix.
Assembly (2 minutes)
Pour half of the batter into the prepared pan.
Arrange half of the apple slices in a circular pattern, slightly overlapping each slice.
Pour the remaining batter over the apples.
Create a decorative pattern with the remaining apple slices on top.
Baking and Finishing
Bake for 45-50 minutes until golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes.
Loosen the springform pan and transfer to a wire rack.
Once completely cool, sprinkle generously with powdered sugar.
Professional tips for perfect results
Choose firm, tart apples such as Granny Smith, Braeburn or Honeycrisp for the best texture and flavor.
