Dessert

Apfelkuchen…aka apple torte

The finished product!

On a cold Saturday afternoon we decided to give Sunny Anderson’s Apfelkuchen, that was featured on Food Networks-The Kitchen, a try. My German roots from the Schreck and Meyer familie came out to bake. And the real reason, we knew my Mom would love this recipe.

Look at the layers!
Great pattern with the apples.

For the past couple of years we would buy her a tin of real German Lepkucken from Germany for Christmas. She has always told me the story of her having to stir the batter of these dense molasses cookies. We knew the Apfelkuchen world be a hit.

Ingredients

Apples:

1/4 cup fresh lemon juice

5 Granny Smith apples, peeled, cored and sliced into 1/8-inch wedges 

Batter:

One 15.25-ounce box white cake mix

1 1/4 cups apple cider 

1/3 cup sour cream 

3 large eggs, whisked

Nonstick cooking spray, for the pan

Streusel:

2 1/2 cups packed light brown sugar

1 cup all-purpose flour 

1 teaspoon cinnamon sugar, plus more for dusting

2 sticks (1 cup) salted butter, frozen for 20 minutes

Directions

  1. Preheat the oven to 325 degrees F.
  2. For the apples: Add the lemon juice and 2 cups of water to a large bowl and stir. Add the apple wedges. Set aside.
  3. For the batter: Add the cake mix to a large bowl. Whisk together the cider, sour cream and eggs in a separate bowl. Add the wet ingredients to the cake mix and stir until combined.
  4. For the streusel: Add the brown sugar, flour and cinnamon sugar to a large bowl. Stir to combine. Using a box grater, shred the chilled butter into the bowl. Use a pastry cutter or fork to mix and toss the mixture until crumbly. Place back in the refrigerator if needed while preparing to bake.
  5. To assemble: Spray the bottoms and sides of a 9-inch springform cake pan with cooking spray. Place a circle of parchment paper on the bottom and spray again. Pour half of the cake batter in the pan. Sprinkle the top with half of the streusel mixture, then add half of the apple slices in a circular fanning pattern. Repeat the layers and dust the top with cinnamon sugar.
  6. Bake until a wooden skewer inserted in the center of the cake comes out clean, 1 hour 30 minutes to 1 hour 45 minutes. Cool on a rack for 30 minutes before releasing the spring form.
  7. For serving: Serve the cake slices with Whipped Cream.