This classic German apple cake is given a hint of fragrant nuttiness by adding almond paste to the batter. Use a variety of tart and slightly sweet apples, but wait to slice them until it is time to add them to the cake, otherwise, the apple’s flesh will oxidize and discolor. When it comes time to slice the apples, be sure to cut them evenly so they bake evenly. This cake becomes extremely  golden brown around the edges because of the sugar, butter, and almond paste. Don’t be afraid of the color. Try not to pull the cake out too early as it needs time for the apples and thick batter to bake through. Start testing it at the 50 minute mark. If you have a thermometer, the center temperature should read between 180F and 200F.. The cake will not taste burnt but should have a slightly crispy outer edge. Dust with a little powdered sugar after it cools to room temperature. This should yeild 8 generous portions. 

INGREDIENTS

  • 1 cup all-purpose flour, plus more to dust the pan
  • 1 1/2 teaspoons baking powder
  • 1 cup granulated white sugar, plus more for sprinkling
  • 4 ounces almond paste, roughly broken (do not use marzipan, which is too sweet)
  • 1 teaspoon table salt
  • 8 Tablespoons (1 stick) salted butter, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 granny smith or other tart apples, peeled, cored, and halved (about 14 ounces)
  • Powdered sugar, to dust

 

DIRECTIONS

  • Position a rack in the middle position and heat the oven to 375°F.
  • Prepare a 9-inch non-stick springform pan with cooking spray, dust lightly with flour, tap out the excess.
  • In a small bowl, whisk the flour and baking powder.
  • In a stand mixer fitted with the paddle attachment, add 1 cup sugar, almond paste and salt.
  • Blend on low until the paste has broken into crumbly bits, about 2 minutes.
  • Add the butter and increase to medium speed. Beat until the mixture is pale and fluffy, about 3 minutes; scraping down the bowl as needed.
  • Reduce to medium-low speed and add one egg at a time.
  • Add the vanilla and continue mixing on medium until well-combined, about 2-3 minutes. Reduce to low, add the flour mixture in two additions, scraping down the sides as need be .
  • Mix until the batter is smooth and there are no flour or butter clumps.
    • NOTE: This is a very thick batter.
  • Transfer batter to the prepared springform pan and spread into an even layer to create a smooth surface.
  • Slice each apple half lengthwise into 1/8-inch-thick wedges; but do not separate the slices. Leave them attached together at one end.
  • On a cutting board or counter, gently press down on each sliced apple half to fan out the slices.
  • Cut the fanned apples into smaller portions without undoing the fanned effect.
  • Position fanned pieces around outer edge of the cake working your way into the center in a spoke-like pattern that covers the entire top.
  • Place the last apple slices in the center.
  • Sprinkle a few tablespoons of white sugar evenly over the top.
  • Bake until the edges of the cake are deep golden brown, and a toothpick inserted at the center comes out clean (or a kitchen thermometer reads 190-200F), 50 to 60 minutes.
  • Cool in the pan for 20 minutes.
  • Run a paring knife or offset spatula around the inside edge of the pan to loosen the cake, then release the spring and remove the pan sides.
  • Place the cake on a serving tray or stand and dust with powdered sugar just before serving.
  • Serve warm or at room temperature.