Dainty Apple Cake | Äppelkuch

In the southern reaches of Luxembourg, in an area called Gutland, live a happy collection of orchards where apples, plums, cherries and berries ripen in the sun. Now… I knew, without a doubt, that I absolutely, positively wanted to make a plum cake when we got to Luxembourg, however the seasons were against me. Since it is January and not a plum in sight, I somewhat grumpily resigned myself to making a traditional apple cake, a.k.a. Plan B.

One bite in and I knew this was a fantastic choice. Made with a buttery dough and a wet custard, the two layers literally combine in the oven, creating a moist, incredibly delicious cake. When topped with a heavy dusting of cinnamon and confectioner’s sugar, all feels right with the world. Right… and very apple-tastic.

NOTES: Use a 8″ cake pan with standard 2″ inch sides (no shorter). Do not use a springform pan, as the milk mixture will certainly leak out. The easiest way to remove the cake from cake pan is to let cool until just warm, run a butter knife around the edges, invert onto one dish, then quickly onto a second dish (the serving platter). Comes out perfect every time!

Ingredients:

Dough:

2 cups flour
2 tablespoon sugar
2 teaspoons baking powder
1 stick (½ cup) salted butter, cubed
1/2 cup milk

2 apples, peeled, cored, and sliced into 1/4 inch pieces, or thinner.

Topping:

2 eggs
1 cup milk
3/4 cup sugar

Garnish:

apricot jam or jelly thinned with a little hot water
Powdered sugar
cinnamon

Method:

Play a little Luxembourgish music… perhaps the National Athem. Now, find a happy spot to bake a cake via Stovetop Travel. I’m choosing the kitchen in Vianden Castle. Dreamy!

Vianden Castle. Photos by Christophe Finot and Benotzer.

Next, preheat the oven to 375F.

In the bowl of a food processor fitted with dough blade, add a happy flurry of flour, sugar and baking powder. Pulse to combine.

Next, add hunks of butter and pulse until pea sized pieces form.

While pulsing, stream in the milk until…

… a soft, shaggy dough forms… one that can easily be pressed together into a ball.

Take the dough and press it into a greased and floured 8″ cake pan. Then slice the apples …

… and press them firmly into the dough, overlapping as you go (important or they’ll float up).

Whisk together the topping ingredients:

And pour it on top of the cake. Bake for 35-45 minutes or until toothpick comes out clean.

Please note that this…

… will turn into this…

Which is just okay. But once you brush it with apricot glaze and top with plenty of powdered sugar and cinnamon… it’s … just… so full of love.

Enjoy with whipped cream, berries, or even currants, as pictured here.

All of that will turn into a big smile.

I never thought I’d be so glad it isn’t plum season.

A road in Luxembourg. Photo by Les Meloures.

Wishing you a lovely journey, wherever you happen to be today.

And don’t forget… sometimes Plan B works out just fine… just fine, indeed.

Dainty Apple Cake | Äppelkuch
Votes: 4
Rating: 4
You:
Rate this recipe!
Print Recipe
Made with a buttery dough and a wet custard, the two layers literally combine in the oven, creating a moist, incredibly delicious cake. When topped with a heavy dusting of cinnamon and confectioner's sugar, all feels right with the world. Right... and very apple-tastic.
Dainty Apple Cake | Äppelkuch
Votes: 4
Rating: 4
You:
Rate this recipe!
Print Recipe
Made with a buttery dough and a wet custard, the two layers literally combine in the oven, creating a moist, incredibly delicious cake. When topped with a heavy dusting of cinnamon and confectioner's sugar, all feels right with the world. Right... and very apple-tastic.
Ingredients
Dough
  • 2 cups all-purpose flour
  • 2 Tbsp baking powder
  • 1 stick butter (salted), cubed
  • 1/2 cup milk
  • 2 apples , peeled, cored, and sliced in 1/4" pieces
Topping
  • 2 eggs
  • 1 cup milk
  • 3/4 cup sugar
Garnish
  • apricot jam , thinned in a little hot water
  • powdered sugar
  • ground cinnamon
Servings:
Units:
Instructions
  1. Preheat the oven to 375F.
  2. In the bowl of a food processor fitted with dough blade, add flour, sugar and baking powder. Pulse to combine.
  3. Add hunks of butter and pulse until pea sized pieces form.
  4. While pulsing, stream in the milk until a soft, shaggy dough forms one that can easily be pressed together into a ball.
  5. Take the dough and press it into a greased and floured 8" cake pan.
  6. Then slice the apples and press them firmly into the dough, overlapping as you go.
  7. Whisk together the topping ingredients and pour it on top of the cake.
  8. Bake for 35-45 minutes or until toothpick comes out clean.
Recipe Notes

Use a 8" cake pan with standard 2" inch sides (no shorter). Do not use a springform pan, as the milk mixture will certainly leak out. The easiest way to remove the cake from cake pan is to let cool until just warm, run a butter knife around the edges, invert onto one dish, then quickly onto a second dish (the serving platter). Comes out perfect every time!

26 Comments

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