Yes, it’s another apple cake recipe! I have a neverending supply of those kinds of recipes :P This time it’s a classic German Applesauce Cake. You can get a version of this in almost every bakery here across the country. More than two pounds of apples ended up in this little cake. Delicious, sweet and bursting with flavors. You should definitely try this one!
You might noticed, I’m a huge fan of everything apple… apple cakes, apple pies, apple fritters and so much more. If I don’t have time to make something myself but desperately need some apple cake, I have no problem buying it in a store… cause I like it so much ;) There is one small bakery/café in my neighborhood that makes one of the best apple cakes I know. Even though I like this specific cake a lot, I still think homemade is better ;) Not because the homemade cakes taste better. No – it’s the whole process of baking an apple cake that makes homemade better than a store-bought cake. You make the dough, peel and dice the apples, season it the way you like and then bake it… The smell of an apple cake in the oven is the best! You can’t beat that! ;)
This kind of apple cake here – Applesauce Cake – is something I know since I was little. We had those cakes at home quite a lot. Not homemade, cause my mom did not like to bake that much but made by a local bakery my brother was working at for some time ;) I made this one here for the first time about a year ago. My lovely blogger colleague Jette from Lanis Lecker Ecke told me about her recipe and I immediately knew, I had to try. The cake is based on her recipe (in German only) – I just adapted the recipe a bit to fit a smaller baking tin and I also changed the amount of filling. I like more apples in my applesauce cake :P
INGREDIENTS / ZUTATEN
For the dough:
2 cups (260g) all-purpose flour
1/2 cup (100g) sugar
2 tsp. baking powder
pinch of salt
1/2 cup (120g) butter
1/2 tsp. vanilla extract
1 large egg
For the applesauce:
42 oz. (1,2kg) apples
1-2 tbsp. lemon juice
1/4 cup (60ml) apple juice
1/4 cup (50g) sugar
1/4 tsp. cinnamon
For the glaze:
1 cup (130g) confectioner’s sugar
1/2 tsp. vanilla extract
2-3 tbsp. milk or heavy cream
260g Mehl (Type 405)
100g Zucker
2 TL Backpulver
Prise Salz
120g Butter
1/2 TL Vanille Extrakt
1 Ei (L)
Für das Apfelmus:
1,2kg Äpfel
1-2 EL Zitronensaft
60ml Apfelsaft
50g Zucker
1/4 TL Zimt
Für die Glasur:
130g Puderzucker
1/2 TL Vanille Extrakt
2-3 EL Milch oder Sahne
DIRECTIONS / ZUBEREITUNG
2. While the dough is cooling prepare the apple sauce by adding the lemon juice, apple juice, sugar and cinnamon to a small pot and mix. Peel the apples, core, cut into dices and add to the pot, mix well. Heat up and let simmer over medium-low heat until the apple pieces are soft, but not mushy. Take off the heat and let cool down.
3. Preheat the oven to 350˚F (180°C). Line a 9 inch (23cm) square pan with baking paper. Cut the dough into two equal pieces and roll out each on a floured surface to a square of 9×9 inches (23x23cm) Place the first cake layer in the springfrom tin, press to the bottom to get an even surface, spread the cooled apple sauce on top and finish with the second cake layer. Bake for 25-30 minutes – the cake should brown only a little. Take out of the oven and let cool down on a wire rack.
4. For the glaze mix the confectioners’ sugar with vanilla extract and milk – the mixture should be quite thick. Spread on top of the cooled cake and let dry. If you can resist, let the cake rest over night in the fridge – if not eat it right away (but it will be quite soft at the beginning).
1. Das Mehl mit dem Zucker, Backpulver und Salz in eine große Schüssel geben und vermischen. Die Butter in kleinen Stücken dazugeben und mit einem Teigmischer in erbsengroße Stücke zerteilen. Vanille Extrakt und das Ei zugeben und dann alles mit den Händen schnell zu einem glatten Teig verkneten. In Klarsichtfolie einwickeln und für 30-45 Minuten in den Kühlschrank legen.
2. Während der Teig kühlt das Apfelmus vorbereiten und dafür den Zitronensaft mit Apfelsaft, Zucker und Zimt in einen Topf geben und verrühren. Die Äpfel schälen, entkernen, in Würfel schneiden und zum Topf dazugeben und alles gut vermischen. Alles zusammen zum Köcheln brigen und dann so lange leicht blubbern lassen, bis die Äpfel weich, aber noch nicht zu Mus zerkocht sind. Vom Herd nehmen und abkühlen lassen.
3. Den Ofen auf 180°C (350°F) vorheizen. Eine quadratische Backform mit 23x23cm (9×9 inches) mit Backpapier auslegen. Den Teig in zwei Hälfen teilen und auf einer bemehlten Fläche jeweils zu einem Quadrat von 23x23cm (9×9 inches) ausrollen. Die este Teigschicht in die Form legen und ggf. in die Form drücken, das Apfelmus darauf verteilen und dann die zweite Teigschicht darauflegen und etwas festdrücken – überlappenden Teig abschneiden. Im Backofen für 25-30 Minuten backen – die Oberfläche sollte nur leicht Farbe bekommen haben. Aus dem Ofen nehmen und auf einem Kuchengitter auskühlen lassen.
4. Für die Glasur den Puderzucker mit Vanille Extakt und Milch verrühren – die Glasur sollte recht dickflüssig sein. Auf dem Kuchen verteilen und dann etwas antrocknen lassen. Wer es schafft, lässt den Kuchen zugedeckt noch über Nacht im Kühlschrank ziehen, alle anderen essen ihn gleich auf (er ist Anfangs aber recht weich).
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Here is a version of the recipe you can print easily.
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Applesauce Cake
- Prep Time: 30
- Cook Time: 30
- Total Time: 90
Description
Super easy and delicious cake – Apple Sauce Cake is the best and really made in (almost) no time!
Ingredients
For the dough
- 2 cups (260g) all-purpose flour
- 1/2 cup (100g) sugar
- 2 tsp. baking powder
- pinch of salt
- 1/2 cup (120g) butter
- 1/2 tsp. vanilla extract
- 1 large egg
For the apple sauce
- 42 oz. (1,2kg) apples
- 1–2 tbsp. lemon juice
- 1/4 cup (60ml) apple juice
- 1/4 cup (50g) sugar
- 1/4 tsp. cinnamon
For the glaze
- 1 cup (130g) confectioners’ sugar
- 1/2 tsp. vanilla extract
- 2–3 tbsp. milk or heavy cream
Instructions
- Add the flour, sugar, baking powder and salt to a large bowl an mix. Add the butter in small pieces – use a pastry blender and cut into the butter into pea-size pieces. Add vanilla extract and the egg and mix with your hands – knead until you get a nice smooth dough. Work quickly. Wrap on plastic wrap and place in the fridge for about 30-45 minutes.
- While the dough is cooling prepare the apple sauce by adding the lemon juice, apple juice, sugar and cinnamon to a small pot and mix. Peel the apples, core, cut into dices and add to the pot, mix well. Heat up and let simmer over medium-low heat until the apple pieces are soft, but not mushy. Take off the heat and let cool down.
- Preheat the oven to 350˚F (180°C). Line a 9 inch (23cm) square pan with baking paper. Cut the dough into two equal pieces and roll out each on a floured surface to a square of 9×9 inches (23x23cm) Place the first cake layer in the springfrom tin, press to the bottom to get an even surface, spread the cooled apple sauce on top and finish with the second cake layer. Bake for 25-30 minutes – the cake should brown only a little. Take out of the oven and let cool down on a wire rack.
- For the glaze mix the confectioners’ sugar with vanilla extract and milk – the mixture should be quite thick. Spread on top of the cooled cake and let dry. If you can resist, let the cake rest over night in the fridge – if not eat it right away (but it will be quite soft at the beginning).
Notes
- Enjoy baking!
Nutrition
- Serving Size: 9
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
I’ve been looking for a recipe for this cake forever! A family run bakery that’s since closed used to make it and until now I haven’t been able to find anything like it!
Thank you! Making it right now!
Hi!
Hope it turned out the way you know and like it!
Cheers
Marc
Hallo Marc,
Habe deinen Apfelmuskuchen am Wochenende zum Geburtstag von meinem Freund nachgebacken und er ist sehr lecker geworden! Leider hatten wir keine so kleine, eckige Form, deswegen habe wir den Kuchen (mit den Mengenangaben wie in deinem Rezept) in einer Springform gebacken, das hat mengen-mäßig gut geklappt!
Der Mürbeteig war bei mir etwas “brüchig” und trocken, ich weiß nicht genau, warum (habe alles nach Rezept zubereitet) – da war ich dann froh, dass oben auf die Kuchendecke noch der Guss draufkam :D Ansonsten ein super-leckerer Kuchen mit reichlich fruchtiger Fülle in der Mitte (bei anderen Rezepten war mir das auch viel zu wenig); mach ich sicher mal wieder!
Liebe Grüße,
Laura