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Pastries and Cookies, Cakes, Sweet Pastries

Baked Apple Cake

by Katharina

Baked apple cake with apples, raisins and toasted sliced almonds on top

4.7 (15)out of 5, 15 ratings

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Prep
25 min
Bake
45 min
Total
1 hr 10 min
Makes
12
An apple cake that reminds you of marzipan stuffed baked apples, thanks to the almonds and bitter almond extract in the batter. Perfect for cozy fall and winter evenings.

Ingredients

Makes 12

  • ½ cup70 graisins
  • ⅓ cup plus 1 tbsp100 mlapple juice
  • 1 cup plus 2 tbsp100 gsliced almondsThinly sliced almonds. In the US use sliced almonds; in the UK, flaked almonds.
  • 7 tbsp100 gunsalted butter, softenedGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK use unsalted butter.
  • 6 tbsp80 ggranulated sugar
  • 4 tspvanilla sugar2 packets = 4 tsp (16 g). Vanilla sugar is sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • pinch of salt
  • 3large eggs
  • ⅔ cup70 gground almondsFinely ground blanched almonds. In the US use blanched almond flour (almond meal with skins gives a darker, coarser crumb); in the UK, ground almonds.
  • ⅔ cup80 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 2 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • ¼ tspbitter almond extract½ small German vial = about ¼ tsp (1 ml). A strong almond flavoring; a few drops are enough. In the US use pure almond extract; in the UK, almond extract.
  • ½lemon
  • 4 to 5apples
  • 2 tspground cinnamon

Method

  1. Briefly bring the raisins to a boil in the apple juice, then set aside.
  2. Toast the sliced almonds, then set aside.
  3. Beat the soft butter with the sugar, 2 tsp vanilla sugar (1 packet) and the salt until light and fluffy.
  4. Beat in the 3 eggs one at a time.
  5. Stir in the flour, ground almonds and baking powder.
  6. Add the bitter almond extract.
  7. Drain the raisins and save the juice.
  8. Add the juice to the batter until it is thick but still flowing.
  9. Peel the apples, cut them into eighths and then into small pieces.
  10. Toss them with the remaining vanilla sugar, the lemon juice and the cinnamon.
  11. Fold half of the apples and raisins into the batter.
  12. Pour the batter into a 9-inch (22 cm) springform pan.
  13. Mix the remaining raisins and the toasted almonds with the remaining apples.
  14. Spread the apples over the batter in the pan.
  15. Bake at 325°F (160°C) convection (fan) for 45 to 50 minutes.