Karen's German Apple Cake with Pink Pearl Apples
An easy and delicious butter-moist cake is “sunken” as the apples are fanned and placed over the batter, which then rises up around them as the cake bakes. Top with my Maple Caramel Sauce for a little decadence!
Servings: 12 servings
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Ingredients
- 1 1/2 cup flour
- 1/4 cup cornmeal
- 1 1/2 teaspoon baking powder aluminum-free!
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter room temperature
- 3/4 cup pure cane sugar
- 2 large eggs I use pasture raised
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1/2 cup milk full fat
- 3 medium apples I used "Pink Pearl"
- 2 teaspoons light brown sugar course type, such as Turbinado sugar
Instructions
- Preheat the oven to 350 degrees. Place a parchment circle on the bottom of a 10 inch springform pan, grease lightly with butter.
Cake batter:
- In a large bowl, stir together flour, cornmeal, baking powder, sea salt and cinnamon.
- In a stand mixer, cream the butter and sugar until light and fluffy, 2 minutes at medium speed. Add eggs, one at a time and incorporate at low speed. Add vanilla & almond extracts, beat in.
- Add 1/3 of the flour mixture, beat on low to incorporate. Alternate adding the milk and flour, ending with the flour for a light batter. Using a rubber spatula, add batter to the pan. Set aside briefly.
Peel & Cut Apples:
- Peel three apples, quarter them remove the core with a small sharp knife. "Fan" the apples by making cuts almost all the way through each quarter (to the rounded side of apple quarters.) Will make about 6 cuts per apple quarter. (You can use 4 apples if you like.)
Finish the Cake & Bake
- Place the apples, cut side up around the cake, spacing evenly (see photos.) Top with a sprinkle of the turbinado sugar all around.
- Bake the cake until lightly browned, and the apples have faned out nicely, around 45 minutes. Set on a rack to cool. Remove outer ring when cool enough to do so. Sprinkle with confectioner's sugar when slightly cool.
- Serve and enjoy - Add a good drizzle of my Maple Caramel Sauce on top (see recipe.)
Notes
*Cake Flour: makes a tender crumb. To make your own cake flour;
1 cup cake flour: take out 2T. flour, add 2T. cornstarch. For the 1/2 cup cake flour: take out 1T. flour, add 1 T. cornstarch. Maple Caramel Sauce:
Add 1/4 cup REAL maple syrup and 1 tablespoon unsalted butter to a small skillet. Set heat to low, stir melting butter. Add 3 tablespoons of coconut cream (the thick part in the can) and cook over medium heat until thickened, about 5 minutes. Add a few pinches of Himalayan pink salt. Sauce will thicken as it stands. Pour warm sauce over the apple cake. Can be made ahead of time, refrigerated, then reheated, This recipe can not be reproduced without the consent of its author, Karen Sheer.
1 cup cake flour: take out 2T. flour, add 2T. cornstarch. For the 1/2 cup cake flour: take out 1T. flour, add 1 T. cornstarch. Maple Caramel Sauce:
Add 1/4 cup REAL maple syrup and 1 tablespoon unsalted butter to a small skillet. Set heat to low, stir melting butter. Add 3 tablespoons of coconut cream (the thick part in the can) and cook over medium heat until thickened, about 5 minutes. Add a few pinches of Himalayan pink salt. Sauce will thicken as it stands. Pour warm sauce over the apple cake. Can be made ahead of time, refrigerated, then reheated, This recipe can not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Karen's German Apple Cake with Pink Pearl Apples
Amount per Serving
Calories
239
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
53
mg
18
%
Sodium
169
mg
7
%
Potassium
111
mg
3
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
21
g
23
%
Protein
3
g
6
%
Vitamin A
322
IU
6
%
Vitamin C
1
mg
1
%
Calcium
56
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.