Oma's Apfelkuchen (Grandma's Apple Cake) Recipe

Oma's Apfelkuchen (Grandma's Apple Cake) Recipe
Oma's Apfelkuchen (Grandma's Apple Cake) Recipe photo by Taste of Home
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Oma's Apfelkuchen (Grandma's Apple Cake) Recipe

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Oma's Apfelkuchen, which means Grandma's Apple Cake, has been shared by members of my husband's German family for more than 150 years. It's that scrumptious! Try it with any apples you have on hand. I used Granny Smith. —Amy Kirchen, Loveland, Ohio
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 5 large egg yolks
  • 2 medium tart apples, peeled, cored and halved
  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1-1/4 cups sugar
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup 2% milk
  • Confectioners' sugar

Directions

Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting at 1/2-in. from one end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside.
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick).
Spread batter into a greased 9-in. springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar. Yield: 10 servings.
Originally published as Oma's Apfelkuchen (Grandma's Apple Cake) in Taste of Home September/October 2017

Nutritional Facts

1 slice: 422 calories, 23g fat (14g saturated fat), 148mg cholesterol, 177mg sodium, 50g carbohydrate (28g sugars, 1g fiber), 4g protein.

  • 5 large egg yolks
  • 2 medium tart apples, peeled, cored and halved
  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1-1/4 cups sugar
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup 2% milk
  • Confectioners' sugar
  1. Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting at 1/2-in. from one end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside.
  2. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick).
  3. Spread batter into a greased 9-in. springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar. Yield: 10 servings.
Originally published as Oma's Apfelkuchen (Grandma's Apple Cake) in Taste of Home September/October 2017

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