Go Back
Print

Swabian Apple Cake


Course Dessert
Cuisine German
Keyword Apple Cake
Prep Time 25 minutes
Cook Time 1 hour
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 2 cups all-purpose flour
  • 1 cup white granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cut into tablespoon-sized pieces divided into 3/4 cup (12 tablespoons) and 1/4 cup (4 tablespoons)
  • 1 egg slightly beaten
  • 4 medium-sized apples, peeled, cored and sliced into small pieces (I used a combination of Braeburn and Gala apple varieties)
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 1/3 cup raisins
  • 1/3 cup chopped whole raw almonds

Instructions

  1. Whisk together flour, 1/4 cup of the sugar and salt.
  2. Place dry mixture in a food processor. Add 3/4 cup of the butter pieces and pulse until the mixture resembles coarse crumbs.
  3. Pulse in the beaten egg until the dough becomes smooth and forms a ball.
  4. Remove the dough ball from the food processor and wrap in plastic cling film. Refrigerate for at least one hour.
  5. In a separate bowl, stir together the apple pieces, freshly squeezed lemon juice, fresh lemon zest and half of the chopped almond pieces.
  6. Make sure everything is evenly combined. Here is where you would add a tablespoon or two of your favorite liqueur.
  7. Preheat oven to 350 degrees F.
  8. Grease a 9" springform pan with baking spray or vegetable shortening.
  9. Remove the dough ball from the fridge and roll out on a lightly floured work surface into a large circle.
  10. Wrap the dough circle around the floured rolling pin and fit it into the greased pan making sure the dough covers the sides of the pan.
  11. Spoon the apple, raisin filling combination into the pan.
  12. Gather the remaining dough together and once more, roll out into a circle on a floured work surface.
  13. Wrap the dough circle around the floured rolling pin and place it over the apple-raisin filling, sealing off the cake. Trim the edges of the dough to fit the pan. Discard the dough scraps or use them to cut out shapes with a cookie cutter to place on top of the cake for decoration.
  14. In a small saucepan, heat the remaining 1/4 cup of unsalted butter pieces. When the butter melts, add the remaining 3/4 cups of sugar and stir until combined.
  15. When the sugar has liquefied, add the remaining 1/4 cup of almonds and brown them slightly.
  16. Pour the hot sugar, butter, almond mixture evenly over the top of the cake.
  17. Place the cake in the oven and bake for 50 minutes to 1 hour or until the top crust has caramelized and has turned a lovely brown color.
  18. Remove from oven and let the cake cool completely in the pan.
  19. Release the cake from the pan, place on a serving platter. Keep at room temperature until ready to serve.