Sunny Cove Chef
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA

Apple Strudel Cake

9/20/2014

6 Comments

 
Apple strudel cake or Apfelkuchen as we call it in Germany is a delicious mouth-watering treat to celebrate the change of season or any other occasion. ​
Picture
The French have their apple tart, in the United States we have our apple pie, and in Germany there is Apfelstrudel (apple strudel) or Apfelkuchen (apple cake).
​I combine the two and make apple strudel cake. This is the closest thing to an apple strudel without a tremendous amount of work, expertise, and the time it takes to make an apple strudel. The filling has cinnamon, apples, almonds, and raisins, just like an apple strudel. The crust is flaky and buttery and complements the filling nicely.  This cake is an old friend of mine, as I have baked it for many years. It is a treat that my family and friends always enjoy. My hubby loves eating it with vanilla ice cream. I prefer 
Schlag (whipped cream). The cake improves with age and is a great party or dinner pleaser. ​
Picture
My friend, Robert, has beautiful apples in his garden that I used for this cake. Any firm, tart, not-too-juicy apple will do. I used Gravensteins. ​
I enjoy making this cake by hand. It is like playing in the sand box, but if you don't want to get your hands dirty, you can make the dough in a food processor.  Just make sure you don't over mix the dough. Mix the dry ingredients first, add the butter and egg, and use the on/off control on the food processor to mix. Flatten the dough by hand into two disks, cover and refrigerate for at least an hour or overnight.
Picture
The rolled out dough
Picture
The filling
Picture
The cake is ready to be baked
Picture
Putting the ingredients on a slab
Picture
Mixing the dough
Picture
The dough
Print Recipe
Ingredients:
9-inch tart form with a removable bottom 

The dough:
1 3/4 cup (250g) flour 
½ cup (125g) sugar
9 TBS (125g) cold butter
1 egg at room temperature
1 tsp vanilla extract
1 TBS lemon zest
a pinch of salt

The filling:
1½-2 pounds of apples
juice of one lemon
3 TBS bread crumbs
3 TBS sugar
1 tsp cinnamon
½ cup (100 g) golden raisins
¼ cup (50 g) toasted & slivered almonds


For the glaze:
½ cup powdered sugar 
3 TBS lemon juice
​​
Directions:
Preheat oven to 375º Fahrenheit ( 200 degree Celsius).

To make the dough by hand, put the flour on a flat surface and make a bowl in the middle for the egg, sugar, vanilla, lemon zest, and salt. Cut the butter into ½  inch small pieces and place on top of the mound of flour. Think of a volcano with some butter on the ridge and a hole in the middle.  Starting from the outside, mix the ingredients into a ball. Use the palm of your hand to smear some of the butter. DO NOT OVER MIX. It is OK to have some pieces of butter left in the dough. Flatten the dough and make two disks, one a little bit larger than the other,  cover with plastic wrap and refrigerate for ½ hour or overnight. The bottom piece needs more dough to build up the sides of the pan.


In the meantime, peel and core the apples and thinly slice them.  Sprinkle lemon juice over the apples.

To roll out the dough, cut out four 14-inch square pieces of plastic wrap or parchment paper. Put two pieces of plastic wrap on baking surface, sprinkle  flour on the plastic wrap . Put  the dough in the center and cover with the two other plastic wrap pieces and roll the disk into a 9-inch circle about 1/8-inch thick. Roll from the center. If the dough starts to stick, peel off the plastic wrap and put it back on,  continuing to roll out  the disk. Roll from both sides by flipping the dough over. This will prevent the dough from sticking to the wrap. Remove one sheet of plastic wrap and invert the dough into the tart pan. Then remove the remaining plastic wrap. Press the dough into the pan and up on the sides, cutting off any dough overhang.  Use the dough scraps to patch any cracks. 

Mix the sugar and the cinnamon in a bowl and set aside. 
Sprinkle the bottom of the dough with breadcrumbs, mix the apples with the raisins and the almonds, add to the cake and sprinkle with the sugar cinnamon mixture. Roll out the second disk of dough and cover the apple filling with it.  Make a cross slit in the center of the cake and put the cake on a cookie sheet (to catch any drippings).

Bake in the middle of the oven for about 45 minutes until the dough is lightly colored.

To make the glaze, mix the powdered sugar and lemon juice to make a smooth glaze.  Add some more powdered sugar if the glaze is too thin.

As soon as you take the cake out of the oven, remove the outer ring of the tart form.  Cool slightly and spread the glaze evenly over the cake.



Guten Appetit!
recipe by © Sunnycovechef
6 Comments
David Scott Allen link
10/29/2021 07:46:58 pm

Love this tart/cake Gerlinde! I have friends coming to dinner next weekend and I know they will love this, too,

Reply
Gerlinde
10/31/2021 05:37:56 am

I hope you like this cake as much as I do.

Reply
Jean | Delightful Repast link
2/19/2022 06:54:50 pm

Gerlinde, this is just the sort of dessert I like! Whenever I have dessert in a restaurant, I'll always choose something with apple if it's on the menu.

Reply
Gerlinde
2/19/2022 07:23:57 pm

This is a very German version of an apple cake. I have been baking it for many years.

Reply
Chef Mimi link
2/20/2022 07:55:28 am

I love this! I wanted to see what you were calling an apple strudel cake. My husband loves anything apple.

Reply
Gerlinde
2/20/2022 09:17:21 am

I love this apple cake but I also like a good French apple tart.

Reply



Leave a Reply.

    Picture

    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


      ​STAY UPDATED!

      Enter your email address to subscribe to this blog and receive notifications of new posts by email.
    Subscribe

    Categories

    All
    Appetizers
    Austria
    Cakes
    Canada
    Cookies
    Desserts
    France
    German Food
    Germany
    Holiday Cooking
    Ice Cream
    Italy
    Jam
    Main Dish
    Miscellaneous
    Morrocco
    Party Favorites
    Pasta
    Salad
    Sauces
    Seafoods
    Seasonal Cooking
    Soup
    Stories
    Sweden
    Switzerland
    USA
    Vegan
    Vegetables
    Vegetarian
    Wanderlust

    RSS Feed

    Archives

    August 2022
    July 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    September 2021
    August 2021
    July 2021
    June 2021
    January 2021
    December 2020
    October 2020
    September 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    April 2013

     
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA