German Apple Cake with Sour Cream Topping
The first time I made this, I sliced the apples paper-thin, the way I would for a French tart. Big mistake. They melted into the topping and the whole thing looked like scrambled eggs with fruit in it. Thick wedges hold their shape, sit half-sunk in the sour cream layer and pick up those little brown spots on top while the rest stays pale.
The base is a plain butter sponge, nothing fancy, and I spread it right to the rim of a 9-inch springform so you don’t end up with a thick ring of cake at the edge. I pull it at 55 minutes and only give it the extra five if the center still wobbles. We eat it at room temperature with a spoonful of cinnamon whipped cream on the side.
This German apple cake with sour cream topping pairs a tender cake base with a thin, custardy layer that sets around the fruit. It isn't very sweet. Serve it with coffee in the afternoon, and keep leftovers covered in the fridge for up to 3 days.
Ingredients
Equipment
Method
- Heat the oven to 325°F with a rack in the middle. Grease a 9-inch springform pan with the softened butter, dust it with the 1 tbsp flour and tap out the excess.1 tsp softened butter, 1 tbsp all-purpose flour
- Peel, quarter and core the apples, then cut each quarter into 3 thick wedges. Toss the wedges with the lemon juice in a bowl so they don't brown while you make the batter.3 medium apples, 2 tbsp lemon juice
- Beat the butter, the 1/2 cup sugar, 1 tsp vanilla and the salt with a mixer for 2 to 3 minutes, until pale and fluffy. Beat in the 3 eggs one at a time, mixing well after each.10 1/2 tbsp unsalted butter, 1/2 cup granulated sugar, 1 tsp vanilla extract, 1/4 tsp salt, 3 large eggs
- Whisk the 175 g flour with the baking powder. Add it to the butter mixture in two additions, alternating with the milk, then mix for about 1 minute until smooth. Spread the batter evenly in the pan, right to the edge.1 1/3 cups all-purpose flour, 1 tsp baking powder, 5 tbsp whole milk
- Whisk the sour cream, the 2 eggs, the 1/4 cup sugar and the remaining 1 tsp vanilla until smooth. Pour it over the batter and spread it into an even layer.1/2 cup sour cream, 2 large eggs, 1/4 cup granulated sugar, 1 tsp vanilla extract
- Lift the apple wedges out of the bowl and arrange them rounded side up in overlapping circles, pressing each one lightly into the topping. Bake for 55 to 60 minutes, until the topping is set with golden spots and a skewer pushed into the center comes out clean.
- Let the cake cool in the pan for 20 minutes, run a thin knife around the edge and release the ring. Let it cool completely, at least 1 hour, so the topping firms up before slicing.
- Whip the heavy cream with the powdered sugar and cinnamon to soft peaks. Cut the cake into 10 slices and serve each with a spoonful of the cinnamon cream.1 cup heavy cream, 1 tbsp powdered sugar, 1/2 tsp ground cinnamon
Nutrition
Notes
Firm apples like Honeycrisp or Braeburn keep their shape, while soft ones like McIntosh turn mushy in the topping. If you can find German Schmand or crème fraîche, use it in place of the sour cream for a richer, less tangy layer.
You might also like our Easy French Apple Tart.
used braeburn apples cut in thick wedges like you said and they held up perfect. topping was set at 57 min in my oven
really good cake, base is soft and the sour cream layer is kinda tangy. mine needed the full 60 min, center was still jiggly at 55. next time ill put more cinnamon in the cream
made it with creme fraiche instead of sour cream and the top was richer. cut it in 10 slices and my family finished it the same day