It’s a Piece of Cake –Apfelkuchen the Berlin Apple Cake 

Berlin Apple Cake is a very common and popular cake. You definitely would not like to miss it.

Rick Stein is one of my revered TV chefs as his introduction is mostly authentic and time-honored dishes, not to mentioned that most are easy to follow.  Most cakes bought from the bakery are too sweet for my liking.  The following recipe has been twisted to reduce sugar intake and no salt is added.  More cinnamon has been added to compensate for the reduction in sugar. The recipe can be done in 30 minutes with common ingredients readily available most of the time in the fridge. Another merit about this recipe is you can use hand beater instead of taking out electrically mixed as called for in the original recipe.

The end product is light and fluffy with a cinnamon aroma. What’s not to like about cakes.

Preparation 30 minutes

Overall cooking time: 60-70 minutes

Skill level: Easy

Ingredients:

Eating Apples                2 small (gala is used; peel and thinly sliced)

cinnamon                        1t

Sugar                               2T golden

Butter                              125g (room temperature)

Sugar                               100g (golden sugar)

Baking Powder              2t (A German brand Rumford aluminum-free is used)

Eggs                                 3 large

Flour                                225g

Milk                                 5T

Lemon                             1 small, zest and juice

Instruction:

  1. Preheat oven to 170C; butter and line a 23cm removable cake pan.
  2. Peel and slice an apple and mixed with 1T lemon juice to prevent from discoloring, saving the zest and remaining lemon juice to add into cake batter at the very end in order not to waste the lemon ingredient. Add cinnamon and 2T golden sugar then set aside. This is the topping of this cake.
  3. Mix sugar and butter till its mixed has turned pale, add eggs one at a time.
  4. Add flour and mixed with a spatula to avoid lousing air in the batter. Add the remain lemon zest.
  5. Fold cake mixture into the prepared cake tin.
  6. Spread the topping evenly on top.
  7. Bake 40-50 minutes.

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