Healthy German Apple Cake (Versunkener Apfelkuchen)
I recently had the honour of attending a dear friend’s wedding in Singapore. And because A and J are both epitomes of global citizens, they had friends travel from all over the world to witness their special day. To illustrate this point, they had their emcees speak four different languages! What was really amazing was how all of A and J’s friends bonded so naturally in the days leading up to the wedding even though for most of us, that was the first time we had met. After making such meaningful connections, and a magical day with the lovely couple, it was very sad that we all had to fly off to our respective lives and realities. I had all these new friends in mind when I was making this cake, since a lot of them live in Germany. I truly hope A and J have a massive 10th anniversary party, because I think that’s the only time we will be able to get everyone in the same geographic location again!
Anyway, coming to the cake- I had a craving one day for spiced baked apples, and came across this recipe. Apparently, this German apple cake is famous, though I have never had an authentic one before and that is on my to-do list. Fortunately or unfortunately (I can’t decide), I was on a healthy streak when I returned from my trip, and so chose a very healthy-looking recipe. I even let Soy talk me into using her German bread flour when I said I wanted to use wholemeal flour for this cake. It definitely tasted healthy! So, this is a warning: if you want a decadent, buttery cake with a fine crumb, this is not it! This cake is dense, moist and slightly cinnamony with a healthy apple top. It made for a great mid-morning snack.
I must admit that I was unsatisfied, as the cake did not taste like what I imagined. My sister placated my misery by proclaiming that “Cakes are not meant to be healthy”. Ah well….. til she is proven wrong, then! Also, ‘versunkener’ suggests that the apples should be sunken into the cake. But of course, I thought arranging them in a rosette pattern would be prettier. Minus more points for authenticity! So I will revisit this cake one day, and in the meantime, if any of you or my newfound German friends have an authentic recipe, please send them to me!
This is also my contribution to the Fruit in Baking Monthly Mingle co-hosted by the lovely Deeba!
So what do you all think? Have you had a healthy cake that tastes good?
Healthy German Apple Cake (Versunkener Apfelkuchen)
adapted from here
1 lb. apples (454 grams) Braeburn, Roma and Granny Smiths are good cooking apples
Juice from 1/2 lemon
85g honey (1/4 cup)
75g butter (6 Tbsp)
1 egg
1 tsp. vanilla extract
2 cups whole wheat (pastry) flour (260 grams)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon or 1 tsp. lemon zest
1 cup yoghurt
2 tbsp raisins
4 tbsp cream
Core the apples (peeling is optional) and slice thinly into moon shapes. Sprinkle with lemon juice and set aside.
Cream honey with the softened butter until light and fluffy. Beat in egg and vanilla and lemon zest (if you are using).
Stir together flour, baking powder, baking soda and cinnamon.
Mix half of the flour into the creamed mixture until smooth.
Beat in 1/2 cup yoghurt into mixture. Repeat with the second half of the flour and end with the yoghurt.
Fold in half the apple slices (drain off the lemon juice) and the raisins.
Spoon the batter into a buttered and floured, 9 inch springform pan (23 cm). You could also try a 9 inch, deep dish pie pan.
Lay the rest of the apple slices on top of the cake in a rosette form. It is easiest to do this inside to outside.
Drizzle the cream over the top of the apples and bake at 180°C (350°F) for 45 to 55 minutes.
Let cool and serve with whipped cream. You can also glaze the top of the cake with some warm apricot jam, which will keep the fruit from drying out.
Tags: cake
