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

2.5 2 2
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

Read Reviews
2.5 2 2
Publisher Photo
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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Reviews forOma's Apfelkuchen (Grandma's Apple Cake)

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MY REVIEW
Andrea6 User ID: 4277279 272823
Reviewed Sep. 9, 2017

"I'm a bit disappointed in this cake. (I wish I would've checked the first review first). I love old-time recipes but this cake (which I spent the time trying to make it perfect) is falling apart when I cut it. Not sure if the large amount of butter or the egg yolks make the cake a bit off with the taste...it is almost delicious but I think too much of each of those ingredients. You can see by the picture (above and in the magazine) that it is quite yellow due to the egg yolks."

MY REVIEW
Jacklau User ID: 8935501 272762
Reviewed Sep. 7, 2017

"This is a lot of work,the cake taste like butter! Of course with a cup of it I guess it would. Too much butter for me."

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