German apple cake

German apple cake

Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Serves 12


175g (6oz) unsalted butter
175g (6oz) caster sugar
675g (1½lb) Bramley apples, cored and sliced 4 eating apples cut into wedges
150g (5oz) blackberries
3 large eggs, beaten
200g (7oz) plain flour
2 tsp baking powder
150g (5fl oz) pot soured cream
50g (2oz) unsalted butter
50g (2oz) soft brown sugar
1 tsp ground cinnamon
75g (3oz) plain flour
50g (2oz) toasted flaked almonds


  1. Preheat the oven to 180°C/Fan 160°C/ 350°F/Gas Mark 4. Lightly oil and line a 20cm
    spring form tin with baking parchment. Melt 25g of the butter and sugar together in a
    large frying pan. Add the Bramley apple slices and sauté for 3-4 minutes or until the
    apples are tender. Leave to cool
  2. Make the crumble topping, melt the butter and stir in remaining ingredients
  3. Cream the butter and sugar together until light and fluffy then gradually add the eggs,
    beating well between additions. Sift over the flour and baking powder then gently fold
    into the mixture with the soured cream
  4. Spoon two thirds of the cake mixture over the base of the tin, scatter over a third of
    the crumble mixture and top with the remaining cake mixture. Finally, scatter over the
    Bramley apples and remaining crumble mixture. Bake for 1 hour 15 minutes.
    Cool in the tin for 10 minutes before transferring to a plate. Serve warm in
    wedges with more sour cream if desired


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