Apple Cake

5 from 5 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Calories 230 kcal


For the sprinkles

  • 100 g Flour
  • 75 g Sugar
  • 0,5 teaspoon Ground cinnamon
  • 1 teaspoon Vanilla flavor
  • 80 g Liquid butter
  • Sliced ​​and roasted hazelnuts

For the dough

  • 150 g Butter
  • 120 g Sugar
  • 1 teaspoon Vanilla flavor
  • 3 Eggs
  • 3 tbsp Milk
  • 175 g Flour
  • 1 teaspoon Baking powder

For covering

  • 1 kg Apples
  • 1 tbsp Sugar
  • 0,5 teaspoon Ground cinnamon
  • 0,5 Lemon juice
  • Fat and breadcrumbs for the mold
  • Powdered sugar


  • For the crumble, put all the ingredients in a bowl and crumble them with your hands, put them in a cool place.
  • Peel and quarter the apples and remove the core. Then cut into small cubes and marinate with sugar, cinnamon and lemon. If you like, you can also mix in raisins.
  • For the dough, stir the butter, sugar and vanilla for 5 minutes until frothy. Gradually stir in the eggs until each egg is properly mixed in. Add the milk and then briefly stir in the flour mixed with baking powder.
  • Preheat the oven to 180 ° C - upper / lower heat. Grease and crumble a 28 springform pan.
  • Pour the dough into the springform pan and smooth it out a little. Spread the apples on top and sprinkle with the sprinkles.
  • Bake the cake for approx. 40 minutes ... don't forget to try your chopsticks.
  • Let the cake cool slightly in the tin and then place it on a wire rack with a cake saver so that it can cool down completely.
  • Place the cooled cake on a cake plate and serve with powdered sugar. A dollop of cream goes well with it.
  • Tip 9: if you have a nut allergy - like my mom - take almond flakes and roast them in the oven. I have to do everything with almonds as I always give them cakes.


Serving: 100gCalories: 230kcalCarbohydrates: 31.3gProtein: 2gFat: 10.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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