Christmas without baked apples as dessert is hard to imagine – at least here in Germany. They pop up everywhere around Christmas ;) I love the combination of apple and cinnamon and love to use that in other desserts and bakes as well. Something like this Baked Apple Cake (with sour cream), for example. Along with some mulled wine or hot apple cider… so good!
Baked apples are a typical German dessert for Christmas. No idea if it has been “invented” here as well, but the chances are probably pretty good. We are, after all, the country where potatoes and apples are in abundance ;P No matter where they are originating from – baked apples are simply delicious. I actually have a nice recipe for Baked Apples with Marzipan and Pecans here on the blog for many years already. It’s one of our favorite desserts for Christmas. Really easy to prepare and so delicious. You should probably give it a try someday ;)
The same applies, of course, to this Baked Apple Cake. The reason you ended up here I guess ;P It’s basically a cheesecake with loads of apples added, along with some (rum) raisins, and a very typical spice mix for Christmas – speculoos spice mix. A lot of cinnamon, cardamom, cloves, mace, and more. In Germany, you can find that in supermarkets where the spices are – you can also make a mix at home with the individual spices. I have the ingredients you need, listed in my recipe for Speculoos Cookies – use that if you can’t get hold of a ready-made spice mix in a supermarket.
A note on the side – make sure not to overbake the cake. If you bake it too long it will get dry. I recommend testing after 45-50 minutes for the first time. When moving the baking pan the filling should still wobble a bit – if it is set completely you should take the cake out of the oven. You want minimal wobble and the end of the baking time. So better keep an eye on the cake… ;)
INGREDIENTS / ZUTATEN
1 3/4 cups (230g) all-purpose flour
1/4 cup (50g) sugar
1 pinch of salt
1/2 cup (120g) butter
1 medium egg
For the filling/topping:
2.1 oz. (60g) raisins
1.8 oz. (50g) sliced almonds
1.8 oz. (50g) marzipan, grated
2 tsp. speculoos spice*
1 tbsp. dark rum
14 oz. (400g) sour cream
5 medium eggs
2 tsp. vanilla extract
1/4 cup (50g) sugar
1.4 oz. (40g) cornstarch
25 oz. (700g) apples (e.g. Boskoop & Granny Smith)
For the decoration:
2-3 tbsp. sliced almonds
some whole cane sugar
230g Mehl (Type 550)
50g Zucker
1 Prise Salz
120g Butter
1 Eier (M)
Für die Füllung/Belag:
60g Rosinen
50g Mandeln, gehobelt
50g Marzipan, geraspelt
2 TL Spekulatiusgewürz*
1 EL dunkler Rum
400g Schmand
5 Eier (M)
2 TL Vanille Extrakt
50g Zucker
40g Speisestärke
700g Äpfel (z.B. Boskop & Granny Smith)
Für die Dekoration:
2-3 EL Mandeln, gehobelt
etwas Vollrohrzucker
DIRECTIONS / ZUBEREITUNG
1. Add the flour, sugar, and salt to a large bowl and mix to combine. Add the butter in small pieces and cut into even smaller pea-sized pieces with a pastry cutter*. Add the egg and mix in, then knead with your hands until you get a reasonably smooth dough – a few dry crumbs here and there are ok. Wrap in plastic wrap and place in the fridge for about 1 hour.
2. In the meantime, mix raisins, sliced almonds, grated marzipan, speculoos spice, and rum in a small bowl. Set aside.
3. Line a 9 inches springform tin* with baking parchment, grease lightly, and set aside. Roll out the dough on a floured surface slightly larger than the baking tin, transfer, and press down on the bottom and the sides. Straighten the edge if necessary. You can collect scraps of dough and cut out small stars for decoration later on. Place in fridge until needed again.
4. In a large bowl mix sour cream, eggs, and vanilla extract. Combine sugar and cornstarch, add to the bowl, and mix until well combined. Set aside.
5. Preheat the oven to 350°F (180°C). Wash, peel, and core the apples, cut them into small pieces, and add them to the bowl with the sour cream mixture. Add the mix of raisins, sliced almonds, and marzipan to the bowl as well and fold in. Pour everything into the prepared springform tin and spread evenly. Sprinkle with sliced almonds and some whole cane sugar. If you cut out stars from the leftover dough, you can now place them on top of the filling. Bake in the lower third of the oven for about 55-60 minutes. Remove from the oven and let cool completely in the pan – you can open the springform tin after a few minutes to help the cake to cool down a bit faster. Serve with some whipped cream.
1. Für den Teig das Mehl mit Zucker und Salz in einer großen Schüssel vermischen. Butter in kleinen Stücken dazugeben und mit einem Teigmischer/Pastry Cutter* in etwa erbsengroße Stücke zerteilen. Das Ei dazugeben und vermischen, dann mit den Händen zu einem einigermaßen glatten Teig verkneten – hier und da dürfen noch ein paar Krümel trocken aussehen. In Klarsichtfolie einschlagen und dann für etwa 1 Stunde in den Kühlschrank legen.
2. In der Zwischenzeit Rosinen, gehobelte Mandeln, geraspeltes Marzipan, Spekulatiusgewürz und Rum in einer kleinen Schüssel vermischen. Zur Seite stellen und ziehen lassen.
3. Eine 23cm Springform* mit Backpapier auslegen, leicht einfetten und zur Seite stellen. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen, in die Form setzen und am Boden und den Seiten festdrücken. Den Rand ggf. begradigen. Teigreste kann man sammeln und kleine Sterne für die Dekoration ausstechen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
4. Schmand, Eier und Vanille Extrakt in einer großen Schüssel verrühren. Zucker und Stärke vermischen, zur Schüssel dazugeben und alles gut verrühren. Zur Seite stellen.
5. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die Äpfel waschen, schälen, entkernen, in kleine Stücke schneiden und zur Schüssel mit der Schmandmischung dazugeben. Die Mischung aus Rosinen, gehobelten Mandeln und Marzipan ebenfalls in die Schüssel geben und unterheben. Alles in die vorbereitete Form füllen und gleichmäßig verteilen. Mit gehobelten Mandeln und etwas Vollrohrzucker bestreuen. Wer aus den Teigresten Sterne ausgestochen hat, kann sie jetzt noch auf der Füllung verteilen. Im unteren Drittel des Ofens für etwa 55-60 Minuten backen. Aus dem Ofen holen und in der Form komplett abkühlen lassen – ggf. die Springform nach einigen Minuten öffnen, damit der Kuchen etwas schneller auskühlen kann. Schmeckt prima mit etwas Schlagsahne.
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Here is a version of the recipe you can print easily.
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Baked Apple Cake (with Sour Cream)
- Prep Time: 00:30
- Cook Time: 01:00
- Total Time: 02:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: Germany
- Diet: Vegetarian
Description
If you like baked apples you might like this cake too: Baked Apple Cake with Sour Cream. Perfect for the next Christmas gathering with friends or family.
Ingredients
For the dough:
1 3/4 cups (230g) all-purpose flour
1/4 cup (50g) sugar
1 pinch of salt
1/2 cup (120g) butter
1 medium egg
For the filling/topping:
2.1 oz. (60g) raisins
1.8 oz. (50g) sliced almonds
1.8 oz. (50g) marzipan, grated
2 tsp. speculoos spice*
1 tbsp. dark rum
14 oz. (400g) sour cream
5 medium eggs
2 tsp. vanilla extract
1/4 cup (50g) sugar
1.4 oz. (40g) cornstarch
25 oz. (700g) apples (e.g. Boskoop & Granny Smith)
For the decoration:
2–3 tbsp. sliced almonds
some whole cane sugar
Instructions
1. Add the flour, sugar, and salt to a large bowl and mix to combine. Add the butter in small pieces and cut into even smaller pea-sized pieces with a pastry cutter*. Add the egg and mix in, then knead with your hands until you get a reasonably smooth dough – a few dry crumbs here and there are ok. Wrap in plastic wrap and place in the fridge for about 1 hour.
2. In the meantime, mix raisins, sliced almonds, grated marzipan, speculoos spice, and rum in a small bowl. Set aside.
3. Line a 9 inches springform tin* with baking parchment, grease lightly, and set aside. Roll out the dough on a floured surface slightly larger than the baking tin, transfer, and press down on the bottom and the sides. Straighten the edge if necessary. You can collect scraps of dough and cut out small stars for decoration later on. Place in fridge until needed again.
4. In a large bowl mix sour cream, eggs, and vanilla extract. Combine sugar and cornstarch, add to the bowl, and mix until well combined. Set aside.
5. Preheat the oven to 350°F (180°C). Wash, peel, and core the apples, cut them into small pieces, and add them to the bowl with the sour cream mixture. Add the mix of raisins, sliced almonds, and marzipan to the bowl as well and fold in. Pour everything into the prepared springform tin and spread evenly. Sprinkle with sliced almonds and some whole cane sugar. If you cut out stars from the leftover dough, you can now place them on top of the filling. Bake in the lower third of the oven for about 55-60 minutes. Remove from the oven and let cool completely in the pan – you can open the springform tin after a few minutes to help the cake to cool down a bit faster. Serve with some whipped cream.
Notes
Enjoy baking!
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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 ;) 
