German Apple Almond Cake
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(adapted from Luisa Weiss in “Classic German Baking”)
Ingredients:
4 medium-size apples, about 2 pounds, I like Romes, Braeburns or Granny Smiths
2 Tablespoons fresh lemon juice, from one lemon
7 ounces almond paste
1 3/4 sticks (14 tablespoons) unsalted butter, melted and cooled, plus more for the pan
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
4. large eggs
1 3/4 cups all-purpose flour, preferably unbleached, plus more for dusting the pan
1/4 cup cornstarch
2 1/2 teaspoons baking powder
¼ teaspoon fine sea salt
2 Tablespoons unsalted butter, melted
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1/2 cup apricot jam
1/2 cup confectioners' sugar
1 Tablespoon water, plus more if needed
Make the cake:
Move the rack to the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9" springform pan. Line the bottom with parchment paper and butter the parchment. Lightly dust the pan with a few tablespoons of flour and shake out any excess.
Peel, halve, and core all of the apples. Cut 2 of them in half, and then into 4 or 5 even slices. Toss the apple slices with half of the lemon juice and set aside.
Cut the remaining 2 apples into ½ inch dice. Toss with the remaining lemon juice and set aside.
Grate the almond paste and place it in the bowl of a stand mixer fitted with the flat beater attachment or use a hand mixer and a medium size bowl. Add the melted butter, and beat for 1 to 2 minutes, until smooth. Beat in the sugar and vanilla. Add the eggs, one at a time, beating for about 15 seconds after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, sift or whisk together the flour, cornstarch, baking powder and salt. Add the dry mixture to the almond batter and beat on low just until well combined. Gently, by hand, stir in the diced apples. Scrape the batter into the prepared pan and smooth the top.
Lightly place the sliced apples in a circle on top of the cake near the outer edge, slightly overlapping them as you go. You may need to readjust the slices so that they are evenly placed. Fill the center with more sliced apples.
Using the palm of your hand, gently push the apples into the batter, just enough to make sure the apples are securely sitting on top of it, but not covered by it. Brush the melted butter on top of all of the apples, completely coating them.
Place the pan in the oven and bake for about 1 hour and 15 minutes, or until the top is golden brown and a tester inserted into the middle of the cake comes out clean. Rotate the pan once halfway through. Place on a rack to cool.
Heat the apricot jam over medium high heat until it just begins to bubble. Brush a thin layer of the hot jam over the top of the hot cake. Let cool completely before removing the springform ring.
In a small bowl, stir together the confectioners' sugar and the one Tablespoon of water to make a glaze. You want a syrupy consistency. Add more water by the teaspoon if needed. Using a spoon, drizzle the glaze all over the cake. You can store the cake at room temperature, covered or lightly wrapped in plastic wrap, for 3 or 4 days, but I like it best refrigerated for up to a week.
Makes one 9 inch cake, about 12 servings. YUM!
LESSONS Learned:
1. Don’t buy mushy apples! A firm apple will keep its shape and flavor. I like Rome, Braeburn, or Granny Smith the best. Stay away from Macintosh or Macoons. I love them for eating but they’ll turn into applesauce when baked.
2. Make sure to buy almond paste and not marzipan, as that has extra sugar and egg whites already mixed in, which will change the texture and sweetness of the cake.
3. The best way to crumble the almond paste is with a box grater.
4. I like to get all of my ingredients measured and ready to go before I peel and cut the apples. Even though you will be coating them with lemon juice, it's a safety precaution to prevent browning.
5. Lightly place the decorative apple slices on top of the batter, just in case you need to rearrange them. Once the design is set, press them more firmly into the batter.