Description
Every slice of Golden German Apple Tart delivers soft comfort and sweet cinnamon flavor.
Ingredients
Units
Scale
Cake:
- 125g butter, softened
- 200g sugar
- 3 eggs
- 250ml cake flour
- 15ml baking powder
- 62.5ml (1/4 cup) milk
- 765g canned apples, drained
- 50ml sugar mixed with cinnamon
Topping:
- 125g butter
- 150ml sugar (add an extra 50ml if you like it sweeter)
- 125ml milk
Optional Caramel Twist Topping:
- 1/4 cup fresh cream
- 3 tsp brown sugar
- 2 tbsp butter
- 1 tsp caramel essence
Instructions
- Preheat your oven to 180°C (350°F). Grease a 25 cm (10-inch) cake dish.
- In a bowl, cream together 125g butter and 200g sugar until fluffy.
- Beat in 3 eggs, one at a time, making sure each is fully incorporated before adding the next.
- Sift 250ml cake flour and 15ml baking powder together, then fold into the butter mixture along with 62.5ml milk. You’re aiming for a soft, dropping consistency.
- Pour the batter into your greased dish and spread evenly.
- Arrange 765g canned apples over the batter, then sprinkle 50ml sugar mixed with cinnamon on top.
- Bake at 180°C/350°F for about 35 minutes or until a toothpick comes out mostly clean.
- While the cake’s baking, make the topping: in a small saucepan, combine 125g butter, 150ml sugar, and 125ml milk. Bring to a boil, stirring occasionally.
- As soon as the cake comes out of the oven, pour the hot topping evenly over it. The cake will soak it up, making it extra moist.
- Optional caramel twist: heat ¼ cup fresh cream, 3 tsp brown sugar, 2 tbsp butter, and 1 tsp caramel essence in a saucepan until it boils, then pour over the cake instead of the standard topping for a rich, caramel flavor.
Notes
Created, prepared, tried, and tested by Gail
