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Einfacher Apfelkuchen | Bake to the roots

Easy Peasy Apple Cake

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  • Author: Bake to the roots
  • Prep Time: 35
  • Cook Time: 45
  • Total Time: 80



For the vanilla sauce

  • 2 cups (500ml) milk
  • 23 tbsp. sugar
  • pinch of salt
  • 1 vanilla bean pod
  • 1 1/2 tbsp. cornstarch
  • 1 egg yolk

For the cake

  • 1 1/2 cups (150g) sugar
  • 1/2 cup (120g) butter, at room temperature
  • 3 medium eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups (200g) all-purpose flour
  • 1 tbsp. baking powder
  • pinch of salt
  • zest of 1 organic lemon
  • 1 tbsp. milk
  • 4 apples (21-25 oz.)
  • bread crumbs for the baking tin
  • confectioners’ sugar for dusting


  1. Start with the vanilla sauce by taking about 1/4 cup (60ml) of the milk to the side for later. Add the milk together with the sugar and salt to a saucepan. Slit the vanilla bean pod lengthwise and remove the seeds. Add both to the milk and warm up. Let the vanilla soak in the warm milk for about 10 minutes – the milk should be warm, not hot or boiling. Mix the milk you kept on the side with the cornstarch and egg yolk. Heat up the milk until it starts boiling, remove the vanilla bean pod, then add the cornstarch mixture while stirring constantly until the sauce starts to thicken and bubble. Remove from the heat and let cool down while stirring from time to time to prevent the sauce getting a skin.
  2. Preheat the oven to 350°F (175°C). Grease a 9 inches (24cm) springform tin or tarte tin and sprinkle with bread crumbs. Set aside.
  3. Add the butter and sugar to a large bowl and beat on high speed until light and fluffy. Add the eggs one by one and mix well after each addtition. Mix in the vanilla extract. Mix the flour with baking powder, salt and lemon zest and add together with the milk to the bowl and mix in – do not overmix. Pour the batter into the prepared tin, smooth out the top and set aside.
  4. Peel the apples, cut in half lengthwise and remove the core (works fine with a teaspoon). Cut the apple halves fan-like so you have thin slices that are still connected at one side. Place on top of the batter, the inside facing down and press a bit down. Bake for 40-45 minutes – check after 30 minutes and cover with aluminum foil if necessary – the cake should not get too dark. Bake until toothpick inserted in center comes out clean. Take out of the oven and let cool down on a wire rack completely. Dust with confectioners’s sugar and serve with the vanilla sauce.


  • Enjoy baking!


  • Serving Size: 12