Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups apples, peeled and chopped
- 1/2 cup chopped walnuts
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, until just combined.
6. Fold in the chopped apples and walnuts.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. While the cake is baking, make the caramel sauce. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
10. Increase the heat to high and cook, without stirring, until the mixture turns a deep amber color, about 5-7 minutes.
11. Remove the pan from the heat and carefully whisk in the heavy cream, butter, and salt. The mixture will bubble up, so be careful.
12. Return the pan to the heat and cook, stirring constantly, until the caramel is smooth and thickened, about 2-3 minutes.
13. Remove the cake from the oven and let it cool for 10 minutes before removing it from the pan.
14. Serve the cake warm, drizzled with the caramel sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g
- Fiber: 2g
- Sugar: 44g
Substitutions for ingredients:
- You can use any type of apple you prefer in this recipe.
- Pecans or almonds can be substituted for the walnuts.
- Greek yogurt can be substituted for the sour cream.
Variations:
- Add cinnamon or nutmeg to the batter for a spiced version of the cake.
- Top the cake with whipped cream or vanilla ice cream instead of caramel sauce.
- Add raisins or dried cranberries to the batter for a fruity twist.
Tips and tricks:
- Be sure to use room temperature butter for the cake batter.
- Don't overmix the batter or the cake will be tough.
- Use a candy thermometer to ensure the caramel sauce reaches the correct temperature.
- Let the cake cool for at least 10 minutes before removing it from the pan to prevent it from falling apart.
Storage instructions:
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the cake on a cake stand or platter.
- Drizzle the caramel sauce over the top of the cake in a decorative pattern.
- Top the cake with a sprinkle of chopped walnuts or a dusting of powdered sugar.
Garnishes:
- Chopped walnuts
- Powdered sugar
- Whipped cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of sour cream to the batter.
- If the caramel sauce is too thick, add a splash of heavy cream to thin it out.
- If the cake is sticking to the pan, run a knife around the edges to loosen it before removing it.
Food safety advice:
- Be careful when making the caramel sauce, as the sugar can get very hot and cause burns.
- Store leftover cake in the refrigerator if you plan to keep it for more than 3 days.
Food history:
- German apple cake, or Apfelkuchen, is a traditional dessert in Germany and is often served during the fall and winter months.
- Caramel sauce is believed to have originated in France in the 17th century.
Flavor profiles:
- The cake is sweet and moist with a hint of tartness from the apples.
- The caramel sauce is rich and buttery with a sweet, slightly salty flavor.
Serving suggestions:
- Serve the cake warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
- Pair the cake with a cup of coffee or tea for a cozy afternoon treat.
Related Categories
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Region: German
Taste: Sweet, Buttery, Spiced, Caramelized, Fruity