A spin on the beloved traditional German apfel kuchen, this recipe adds honey and ginger to the mix to elevate the classic to new heights.

Traditional Apfel Kuchen, simply put, is German apple cake. At its heart, it epitomizes the old baking traditions of Germany. Often found in family recipe books and served across local bakeries and cafes, the cake celebrates the apple harvest season and is particularly popular in the autumn months.

The base of the cake is typically a tender, buttery batter that might be reminiscent of a pound or coffee cake. On top, slices or wedges of fresh apples are artfully arranged, sometimes nestled into the batter or simply layered on top. As the cake bakes, the apples soften, releasing their juices into the cake and giving it a moist, flavorful crumb. Depending on the region or family tradition, the cake might be flavored with cinnamon or vanilla, or topped with a crumbly streusel. Some versions even incorporate a creamy custard layer. Regardless of variations, Apfel Kuchen is loved for its simplicity, allowing the natural sweetness and tartness of the apples to shine through.

This version of apfel kuchen is made with apples, honey, and ginger and it is pretty much the perfect dessert, tea time snack, or with morning coffee.

Step by Step Guide to Making Apfel Kuchen – German Apple Cake

1. Preparation:

   • Preheat your oven to 350°F and ensure a rack is positioned in the middle of the oven.
   • Grease and flour a 9-inch springform pan.

2. ---

   Making the Batter:

   • In a large mixing bowl, cream together the softened butter and 1/2 cup sugar using an electric mixer.
   • Add the 1/4 cup of raw honey to the mixture and beat for another minute until the mixture is fluffy.
   • Incorporate the eggs one at a time, ensuring each egg is well-mixed before adding the next.
   • Stir in the freshly grated ginger, diced candied ginger, and grated lemon zest.
   • In a separate bowl, whisk together the flour, salt, and baking powder.
   • Gradually add the dry ingredients to the wet mixture, stirring just enough to form a stiff batter.
   • Transfer the batter into the prepared springform pan, spreading it evenly.

3. ---

   Arranging the Apples:

   • Using a paring knife, make partial slits on the rounded, outer side of each apple wedge at roughly 1/8-inch intervals.
   • Arrange these apple quarters, slit-side-up, on top of the batter.
   • Sprinkle the surface of the apples with the remaining 1 tablespoon of sugar.

4. ---

   Baking the Cake:

   • Place the cake pan on a baking sheet and position it on the middle rack of the oven.
   • Bake for 45-55 minutes. The cake is done when a skewer or toothpick inserted into the center comes out clean. If the cake starts browning too quickly, tent it with a piece of aluminum foil.
   • Once baked, remove the cake from the oven and let it cool on a wire rack. After it has cooled, carefully release it from the springform pan.

5. ---

   Preparing the Glaze:

   • In a small saucepan, combine the sugar, honey, and lemon juice.
   • Heat over medium heat, stirring constantly until the sugar has dissolved, and the mixture begins to bubble.
   • Generously brush the warm glaze over the surface of the cake, ensuring the apples are well-coated.

6. ---

   Storage:

   • Once glazed, allow the cake to set for a while. It can be stored for several days if wrapped tightly and kept at room temperature.

Notes:

• Make sure not to cut all the way through the apples when making slits. This technique helps the apples fan out slightly during baking, making a visually appealing top for the cake.
• If you don’t have a springform pan, a regular cake pan can be used, but ensure to line it with parchment paper for easier removal. However, a springform pan is ideal for this type of cake.
• The cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!