Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup milk
- 4 medium apples, peeled, cored, and sliced
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 cup apricot jam
- 1 tbsp water
Special equipment needed:
- 9-inch springform pan
- Pastry blender or food processor
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, granulated sugar, and salt.
3. Using a pastry blender or food processor, cut in the cold butter until the mixture resembles coarse crumbs.
4. In a small bowl, beat the egg and milk together. Add to the flour mixture and stir until a dough forms.
5. On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Line the springform pan with parchment paper and transfer the dough to the pan, pressing it into the bottom and up the sides.
7. In a medium bowl, mix together the sliced apples, brown sugar, cinnamon, nutmeg, and ginger. Spread the mixture evenly over the dough.
8. Bake for 45-50 minutes, or until the crust is golden brown and the apples are tender.
9. In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.
10. Brush the jam mixture over the top of the warm cake.
11. Let the cake cool completely in the pan before removing the sides.
12. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 303
Fat: 12g
Saturated Fat: 7g
Cholesterol: 54mg
Sodium: 157mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Margarine can be substituted for unsalted butter.
- Peach or raspberry jam can be substituted for apricot jam.
Variations:
- Add chopped walnuts or pecans to the apple mixture.
- Use a mixture of different types of apples for a more complex flavor.
- Add a crumb topping made from flour, brown sugar, and butter.
Tips and tricks:
- Make sure the butter is cold when cutting it into the flour mixture to ensure a flaky crust.
- Use a sharp knife to slice the apples evenly.
- Brushing the jam mixture over the top of the cake while it is still warm will help it adhere better.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and dust with powdered sugar.
Garnishes:
Garnish with whipped cream or a scoop of vanilla ice cream.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of cold water at a time until it comes together.
- If the apples are not tender after baking, cover the cake with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash and dry the apples thoroughly before slicing.
Food history:
Backstein-Apfelkuchen is a traditional German apple cake that has been enjoyed for generations.
Flavor profiles:
The cake has a sweet and slightly tart flavor from the apples, with warm spices like cinnamon and nutmeg.
Serving suggestions:
Serve the cake warm or at room temperature.
Related Categories
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Region: German
Taste: Sweet, Spicy, Tart, Caramelized, Nutty