I got my Milk Street Magazine and I thought the German Apple Pie looked really great and I wanted to try it. When I looked at the recipe I thought that this is too much dessert for me so I cut the recipe in half and it still seemed like a full size dessert recipe to me. I simplified the Milk Street Recipe by making it into a one bowl recipe since it seemed very basic to me. The only thing I’d do slightly different is to not to add the one teaspoon cinnamon that I added to the recipe because it makes the dessert too dark. I did notice that many other recipes for German Apple Almond Cake do call for apple jam to brush on the apples and almost none of the recipes call for cinnamon since it makes the cake too dark…Oh well live and learn. The other BIG THING is that the texture and taste of this cake is much better day two…….Day one I wasn’t crazy for it because it seemed oily and too chewy to me but day two it seemed more cake like, fluffier and not as chewy. The Milk Street Recipe is mostly double of the ingredients I used, it goes in a springform pan for about twice as much time. I used a 10 inch pie pan that I sprayed with non stick spray and I thought this is plenty of dessert that can serve 8 or more…The Milk Street Recipe also serves 8 but much bigger pieces.

Ingredients for 8 servings

1/2 cup + I Tablespoon sugar (Tablespoon is for finishing)

4 oz unsalted butter – room temperature

2 eggs slightly beaten

1/2 cup flour

3/4 teaspoon baking powder

1/2 teaspoon course sea salt

1 teaspoon vanilla extract

2 oz almond paste (not marzipan) in 1/2 inch pieces

1 apple peeled and cut in thin slices

non stick spray

teaspoon powdered sugar to finish

Directions

Set oven to 375 degrees F

Spray a 10 inch pie or cake pan with non stick spray and set to the side.

In a large bowl mix together the the sugar and butter till creamy. Then add the egg till that is creamy. Add the flour, baking powder, salt, vanilla, and almond paste and mix well. Spread this evenly in your pan. Top with the apple slices and fan them out to cover most of the surface. Push them in a little. Sprinkle with the remaining Tablespoon of sugar.

Bake till edges of cake are brown and a tooth pick comes out clean. This should take 25-30 minutes.

Let cake cool on counter. This cake should be served room temperature or slightly warmed up and add a small amount of powdered sugar before serving. I thought that this cake was much better the next day.

Mine is a little darker than yours will be because I added a teaspoon of cinnamon to the sugar topping. adding more of the cinnamon and sugar to the ends.

ENJOY!

A special THANKS to Milk Street Magazine showing us your version of German Almond Apple Cake.