Description
This German Apple Coffee Cake is a moist, tender cake topped with beautifully sliced Hasselback-style honey crisp apples, offering a perfect balance of sweet and tart flavors. Baked in a springform pan, it features a buttery, fluffy crumb with a delicate hint of vanilla and lemon, ideal for a cozy coffee break or dessert.
Ingredients
Scale
Main Ingredients
- 4 honey crisp apples, peeled and quartered
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
- 3 large eggs
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
Optional Topping
- Powdered sugar
- Cinnamon
- Whipped Topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease the bottom of a 10-inch springform pan to prevent sticking during baking.
- Prepare Apples: Peel, quarter, and core the apples. Make thin slices along the top of each apple quarter without cutting all the way through to create the Hasselback-style apple slices.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter until creamy, about 1 minute. Add granulated sugar and mix until the mixture is light and fluffy, approximately 2 minutes.
- Add Eggs and Flavorings: Add eggs one at a time to the butter and sugar mixture, beating on high speed for 30 seconds after each addition to ensure full incorporation. Then add vanilla extract and fresh lemon juice and beat until just combined.
- Combine Dry Ingredients: In a separate bowl, sift together cake flour, baking powder, and salt. With the mixer running on low speed, gradually add half the flour mixture to the wet ingredients, then add 1 tablespoon of milk, followed by the remaining flour and the last tablespoon of milk. Beat gently until just combined, being careful not to overmix as this will affect the cake texture.
- Assemble Cake Batter and Apples: Transfer the batter into the prepared springform pan and smooth the surface with a spatula. Tap the pan gently on the countertop to even out the batter. Arrange the prepared apple quarters with the sliced side facing up around the edges and in the center on top of the batter.
- Bake: Place the pan on the lower third rack of the preheated oven and bake for 40 to 45 minutes. The cake is done when it turns lightly browned and a skewer inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and transfer it to a cooling rack. Remove the springform ring once the cake has cooled enough to handle. Allow the cake to cool completely on the bottom of the pan to room temperature before serving. Optionally, dust with powdered sugar, sprinkle cinnamon, or add whipped topping before serving.
Notes
- Use room temperature butter and eggs to ensure a smooth batter and even baking.
- Do not overmix the batter after adding flour to keep the cake light and tender.
- The Hasselback slicing of apples adds a decorative touch and helps infuse apple flavor throughout the cake.
- If you don’t have a springform pan, a regular 9 or 10-inch cake pan can be used but greasing well is essential.
- Let the cake cool completely before removing from the pan to prevent crumbling.
- For extra flavor, consider adding a sprinkle of cinnamon or nutmeg to the batter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: German
Keywords: German apple coffee cake, hasselback apples, apple cake, coffee cake, baking with apples, honey crisp apples
