There is a large variety of German Apple Cakes. This is the recipe for “Altdeutscher Bratapfel Kuchen” which can be translated to “Old German Baked Apple Cake”.
This Apple cake is a very rich cake since it has vanilla pudding that is cooked with heavy cream. I love to eat this cake slightly warm with some vanilla ice and a bit of freshly whipped cream on top. Not exactly made for weight loss but totally worth the calories!
Apple for the Apple Cake
If you bake this apple cake, try to get apples that are slightly sour. It gives the cake a perfect contrast to the sweet vanilla pudding. Baked Apple Cake is usually made with smaller apples than in my video but as you probably know: Everything is bigger in Texas! I had to partially cut some of the bottoms off and since they were still large, the cooking time needed to be longer than usual.
You’ll want the apples to be somewhat soft at the end of the baking.
For the raisins, I used some rum from my rum pot, since I was out of rum and still had a leftover from that rum pot rum. If you don’t want to soak your raisins in alcohol, substitute it with apple juice.
Also, instead of putting the raisins just into the core of the apples, you could as well distribute them all over the cake. I choose to just put them into the core, so my picky husband can easily pull them out.
Old German Apple Cake – Bratapfelkuchen
Ingredients
For the Dough:
- 200 g flour
- 2 tsp baking powder
- 100 g sugar
- 1 egg
- 150 g Butter
For the Filling:
- 50 g Raisins
- 3 Tbsp Rum
- 9-12 apples, depending on size
- 1 pckg cook & serve Vanilla Pudding, large
- 2 cups cream (500 ml)
- 1 cup milk (250 ml)
Instructions
- In a large mixing bowl, mix the flour and baking powder.
- Add the sugar, egg and butter and mix for a few minutes until a smooth dough is created.
- Put the dough into a container and let it chill in the fridge.
- In the meantime soak the raisins in the rum.
- Mix the cream and milk in a cookpot, add the vanilla pudding mix and stir.
- Bring to a boil while constantly stirring.
- Preheat the oven to 350°F.
- Peel the apples, remove the core. If nesseccary, cut the apples a little shorter.
- Grease the sides of a baking pan with butter, put parchmentpaper on the bottom.
- Take the dough out of the fridge and evenly cover the bottom and sides of the baking pan with the dough.
- Add the apples to the baking pan.
- Fill some raisins into the core of the apples.
- Now add the pudding all over, into and around the apples.
- Bake in the oven for about 70 minutes.
- Let cool completely. If you want to serve the cake warm, put it into a warm oven for a while before serving.
- Enjoy just like that or with vanilla icecream and some wipped cream.
This looks amazing! Thank you for the recipe. It’s nearly fall and i have so many apples.
What is the baking pan size that I should use if the cake serves for 8 people?
It’s a 10 inch / 26 cm diameter baking pan.
HI, I belong to an organization that has a big weekend event every year. I help to organize the event so I’m looking for delicious recipes that can be made ahead, like Wednesday or Thursday and still be delicious on Saturday night. How far ahead of use can you make the Bratapfelkuchen? If you can, do your store in refrigerator or room temp? If this recipe can’t be made that far ahead, can you suggest any of your other recipes, like the poppy seed cake? Thank you.
The Bratapfelkuchen can be made ahead but needs to be in the refrigerator until the day it will be served. The poppy seed cake would be a great alternative! It lasts at room temperature for a longer period of time. But be aware that the grinding of the poppy seeds takes some time and the mill might run hot. I don’t know how much cake you will bake so plan enough time for preparing the poppy seeds. If they are ground to long and get hot in the mill, some oils might come out of them and it becomes bitter. Just so you know that but other than that, this is delicious and people love it.