Oma’s Apfelkuchen (Grandma’s Apple Cake)
My husband’s German family calls this Oma’s apfelkuchen,, which translates to "Grandma’s apple cake." They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio
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
Reviews
This is similar to my grandmother's (Norwegian) recipe except in her recipe we do not keep the apple slices together. We tuck the individual apple slices into the cake in rows. This helps cake not to be gooey in middle under apples. Also we served it with a vanilla sauce.
very disappointed. I baked it 65 minutes and still middle mushy. Outer edges done and getting burned. Will not make it again.
I have made this cake several times. It is a rich, dense, and delicious cake perfect for the fall. I like that the texture and taste are different from typical cakes. I made the cake as directed. I had to bake it longer than indicated. The size and type of apple can also impact the overall finish of the cake. It is a lot of work, but I highly recommend it!
Made this cake exactly as written. Turned out ok, at best. The center, or I should say middle area inside apples, turned out gooey and not done. I cooked the entire 55 minutes. The outer area and near the apples was done perfectly, but as mentioned above, the inner portion of the cake, not cooked. To get it cooked I would have to burn the rest. While this cake has great promise, not sure how it was the Grand Prize winner, especially looking at other's comments.
Haven't actually tasted yet. Have to wait one hour. Husband had to try this cake-it looked so delicious. Didn't understand directions for aluminum foil so didn't use it. Cake came out almost burned. Help!!
RICH to say the least but absolutely delicious. I remember my grandmother making a similar cake years ago. It was always a treat since it did use a lot of butter. I think for those deciding whether to make it, be prepared this isn't like the light, fluffy cakes you normally eat. This one is a rich, dense, decadent and delicious dessert. It's a home-run for me.
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.
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.