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Moist German Apple Cake with Amaretto Cream

A slice of moist German apple cake studded with apple pieces and topped generously with swirls of white cream.
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A recipe for a very moist German Apple Cake (Apfelkuchen) featuring a rich apple filling and topped with a homemade Amaretto whipped cream.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 4 medium Granny Smith apples, peeled, cored, and thinly sliced
  • 1 tablespoon lemon juice
  • 1/4 cup Amaretto liqueur (for the cake batter)
  • 1/4 cup apricot jam, warmed (for glazing)
  • For the Amaretto Cream: 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon Amaretto liqueur

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the 1/4 cup of Amaretto liqueur into the batter.
  7. Toss the sliced apples with the lemon juice.
  8. Spread half of the batter into the prepared pan. Arrange half of the apple slices evenly over the batter. Top with the remaining batter, and then arrange the remaining apple slices decoratively on top. Press the apples slightly into the batter.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted near the center comes out clean.
  10. While the cake is still warm, brush the top evenly with the warmed apricot jam for a glossy finish. Let the cake cool completely in the pan on a wire rack.
  11. To make the Amaretto Cream, chill a mixing bowl and whisk attachment. Pour in the heavy whipping cream, powdered sugar, and 1 tablespoon of Amaretto. Beat on medium-high speed until stiff peaks form.
  12. Serve slices of the moist German apple cake with a generous dollop of the homemade Amaretto cream.

Notes

  • For extra moisture, you can substitute the sour cream with full-fat Greek yogurt.
  • To ensure the apples do not sink, toss them lightly in 1 tablespoon of the dry flour mixture before folding them into the batter.
  • If you prefer a less intense liqueur flavor, reduce the Amaretto in the cake batter to 2 tablespoons and use 2 tablespoons in the cream.

Nutrition

Find it online: https://juliameal.com/moist-german-apple-cake-with-amaretto-cream/