This moist apple cake is a German classic. Originally a Dr. Oetker recipe that my great grandmother used in her kitchen, we have in our family adapted the recipe to make a less sweet, gluten-free version using maple syrup instead of refined sugar, and almond flour instead of wheat flour. This cake is not only super easy to make, but it is also one of those recipes that always turn out, so it’s a regular in our house for special occasions as well as for coffee or afternoon tea.
You can vary the taste by replacing part of the almond flour with ground walnuts. Feel free to experiment by replacing the apples with fresh, de-stoned cherries, or berries.
4 large organic apples
125 g (1/2 c) softened butter
80 ml (1/3 c) maple syrup
1 vanilla pod
1 tsp grated lemon peel
1 tsp cinnamon *optional*
200 g (1 2/3c) almond flour (ground almonds)
2 tbsp baking powder
1. Preheat oven to 175°C/350°F, grease a round cake form (diameter approx. 26cm).
1. Peel apples, cut into quarters, slice in slightly several times lengthwise.
2. Blend butter and maple syrup until creamy. Add eggs, one at a time. Add vanilla, lemon peel and cinnamon (if using).
3. Blend in almond flour and baking powder in several steps, mixing on lowest speed.
4. Pour dough into cake form. Arrange apple quarters tightly on top, sliced sides up.
5. Bake for 45 minutes until golden brown.
6. Freeze leftover pieces, can be defrosted in microwave or in fridge overnight.
Preparation: 15 min | Baking time: 45 min | Servings: 20