Oma’s Apfelkuchen (Grandma’s Apple Cake)
Total TimePrep: 20 min. Bake: 45 min. + cooling
- 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
- Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting 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.
Nutrition Facts1 slice: 422 calories, 23g fat (14g saturated fat), 148mg cholesterol, 177mg sodium, 50g carbohydrate (28g sugars, 1g fiber), 4g protein.
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Sep 28, 2018
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!
Oct 30, 2017
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.
Oct 22, 2017
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!!
Oct 6, 2017
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.
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.
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.