German Apple Cake
Name a classier cake. We'll wait.
- Cooking spray, for pan
- 2 large apples
- Juice of ½ lemon
- ½ c. (1 stick) butter, softened
- ⅔ c. granulated sugar
- 3 large eggs
- 3 tbsp. sour cream
- 2 tsp. pure vanilla extract
- 1½ c. cake flour
- 2 tsp. baking powder
- ½ tsp. kosher salt
- Powdered sugar, for serving
- Preheat oven to 350° and grease a 9" springform pan with cooking spray.
- Peel and quarter apples, then squeeze lemon juice over them to prevent browning. Cut core out of each quarter, then place core side down on cutting board. Place one chopstick on either side of apple quarter, then cut thin slices, being careful not to cut all the way through. Repeat until all apple quarters are sliced.
- In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs one at a time, until fully combined, then beat in sour cream and vanilla.
- In a medium bowl, whisk to combine flour, baking powder, and salt. Add dry ingredients to wet ingredients and fold in with a spatula until just combined.
- Transfer batter to prepared springform and smooth top. Add apples sliced side up in desired pattern. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Transfer cake to cooking rack and remove springform ring. Let cool to room temperature before dusting with powdered sugar.