Fancy German Apple Cake with Lemon Curd

We had friends over for an afternoon swim. So, I went ahead and whipped up a cake. Can't have people over without feeding them, right?

Fancy German Apple Cake
Adapted from this book

3 apples

125 Gram butter, softened
125 Gram sugar
2 Tsp vanilla
Pinch of salt
1 lemon, zest and juice
200 Gram white whole wheat flour
2 Tsp baking powder
1 Tbl Cinnamon
3-4 Tsp buttermilk

  • Preheat oven to 350 degrees. Grease spring form pan
  • Topping: Wash apples and cut in quarters, remove the core and make several lengthways slits in each of the quartered apple pieces. 
  • Cake: In a mixer with a paddle attachment, blend butter and till smooth. Add sugar slowly until fluffily, 2 minutes. 
  • Add eggs one at a time, then the vanilla and lemon zest and juice.
  • In a separated bowl shift the flour, baking powder, salt and cinnamon. Add all of the dry ingredients to the butter mixture. Blend slowly. Add 3-4 Tablespoons of buttermilk, till it looks smooth.
  • Spoon cake mixture into the spring form pan, smooth the top. Arrange the apple quarters like a wreath on top of cake batter. 
  • Bake for about 45 minutes. 
  • Eat warm with lemon curd

Lemon Curd Makes 2 half-pint jars
From this book

2-3 Lemons (I like Meyer Lemons)
1/2 Cup Sugar
2 Eggs, lightly beaten
1/2 Cup Butter, cut into small pieces

  • Have ready hot, sterilized jars and their lids
  • Finely grate the zest from 1 of the lemons. Cut all the lemons in half and squeeze enough juice to measure 1/3 cup.
  • In a heavy sauce pan on low whisk together the lemon zest and juice, sugar, and eggs. While stirring constantly, add the butter, few cubes at a time, letting the cubes melt before adding more and scraping the bottom of the pan each time. Cook, whisking, just until the mixture has thickened enough to coat the back of a spoon, 10-15 minutes. Do not let the mixture boil. 
  • Ladle the hot curd into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace if necessary. Wipe the rims clean and seal tightly with lids. Set aside to cool completely, about 30 minutes. The curd can be stored in the refrigerator for up to 2 weeks. 

I usually double the recipe of the lemon curd just to hand out as gifts.

Do you have any suggestions on what else I can eat with lemon curd?


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