German: Apfelkuchen (Apple Cake)

Recipe by Kayla Lammy <klamm3@illinois.edu>

(serves approx 9)

Apfelkuchen translates to “apple cake.” Apples originated in Central Asia and were brought over to Europe for cultivation by the Romans around 300BC. Apfelkuchen became a popular dessert in the 1700s-1800s. Apples were easy to store and home baking became more accessible around that time. Apfelkuchen is still popular today, especially in the fall when apples are in season.

Cake ingredients:

• 1½ cups all-purpose flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅛ teaspoon nutmeg
• ⅛ teaspoon ginger
• ¼ teaspoon cinnamon
• ¼ cup cold butter, diced into cubes
• ½ cup milk
• 1 egg
• ½ teaspoon vanilla
• 1-2 apples (gala, honey crisp, pink lady, or whatever you have on hand)

For the custard:

• 1 cup heavy cream
• 2 teaspoons flour
• ⅓-½ cup sugar (sweetness preference)
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• 10 grates (approx) whole nutmeg
• Pinch of salt

Procedure:

1. Preheat oven to 400F
2. Grease and flour a 9-inch square baking dish
3. Prep cake toppings: wash apples and peaches well (no need to peel unless that’s your preference); slice thinly and cut slices into bite-sized pieces
4. Whisk all dry cake ingredients together in a large bowl (flour, sugar, baking powder, salt, spices)
5. Using clean hands, work cubed butter into the flour until mixture becomes crumbly
6. Whisk egg, milk, and vanilla together in a separate bowl, then add to dry ingredients; stir just until most of the dry ingredients have been incorporated (don’t overmix, the batter will be thick)
7. Spread batter into prepared pan: lay choice of prepared apples on top in an even layer, gently pressing them into the top of the batter
8. Bake for about 20 minutes
9. While cake is baking, prepare custard: add flour to ¼ cup of the heavy cream and whisk until smooth; add the egg and whisk again until smooth; add the rest of the heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt; whisk again until well incorporated
10. After the cake has baked for the first 20 minutes, reduce the heat to 350F and pull the cake out of the oven
11. Slowly pour the custard over the top of the cake
12. Place cake back in the oven at 350F and bake for about 30-35 minutes, or until golden brown (the top should be springy, be careful not to overbake)
13. Let cool and serve (or serve slightly warm with vanilla ice cream)

Note: You may also use this recipe to make Pfirsichkuchen (Peach Cake) by replacing the apples with 2-4 peaches cut into bite-sized pieces