Moist cake with chunks of apples, dotted with rum-soaked raisins. What’s not to love?
This cake starts with raisins that have been soaked in brandy or rum for an hour. If that’s how it starts, you can imagine just how awesome this cake is going to be. Right? Right!
Three apples are cut into chunks. You can peel them if you like, but honesty, I can’t remember the last time I peeled an apple for a recipe. I just leave them on. Flavor, color, fiber. It’s all good!
I bake this cake in a spring form pan. It makes it easy to remove it from the pan because this cake is very moist and tender.
German Apple Cake with Rum Raisins
Moist cake with chunks of apples, dotted with rum-soaked raisins. What's not to love?
Ingredients
- 3 Tb rum or brandy
- 1/3 c raisins
- 3/4 c all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp cinnamon
- pinch salt
- 2 eggs
- 3/4 c sugar
- 1 stick (1/2 c) unsalted butter, melted and cooled
- 1/2 tsp vanilla extract
- 3 medium apples, cored and cut into chunks (peeling isn't necessary, but you can if you prefer)
Instructions
- To begin, place your raisins in a small dish. Pour the rum or brandy over the top and let them sit for one hour.
- After an hour, drain the rum/brandy from the raisins, but reserve the liquid for later.
- Preheat your oven to 350 degrees.
- Spray the inside of a 9 inch spring form baking pan with baking spray, or brush well with additional butter. Set it aside for now.
- In a bowl, combine the flour, baking powder, cinnamon and salt. Stir together and set aside for a moment.
- In your mixing bowl, beat the eggs until they are foamy.
- Mix in the sugar.
- Mix in the reserved rum/brandy and the vanilla extract.
- Mix in half of the dry mixture.
- Mix in half of the butter.
- Mix in the remaining dry ingredients.
- Mix in the remaining butter. Make sure to scrape the mixing bowl with a rubber spatula to incorporate everything.
- Fold in the apple chunks and the raisins.
- Pour the batter into the prepared baking pan.
- Place the pan on a baking sheet, and place them in the center of the oven.
- Bake for 50-60 minutes or until the cake tests done when a knife is inserted into the center.
- Cool the cake in the pan for 5 minutes on a cooling rack.
- Gently run a knife around the edge of the cake to make sure that no apples stick to the pan.
- Carefully remove the spring form sides.
- Allow the cake to cool completely.
- Enjoy!
Notes
Serve this cake dusted with powdered sugar or drizzled with a simple glaze.
To make a simple glaze, combine 2 Tb each of brown sugar, granulated sugar, butter and half & half in a small saucepan. Bring it to a boil, stirring continually. Allow it to boil for one minute. Add in 1/4 tsp vanilla extract while stirring. Remove from heat and drizzle over the cake.
I always line the bottom of spring form pans with parchment paper. It makes it easier to clean, and if your spring form pan doesn't fit tightly, it can help prevent leaks.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 312Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 83mgCarbohydrates: 43gFiber: 2gSugar: 30gProtein: 3g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
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German Apple Cake with Rum Raisins
Moist cake with chunks of apples, dotted with rum-soaked raisins. What's not to love?
Ingredients
- 3 Tb rum or brandy
- 1/3 c raisins
- 3/4 c all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp cinnamon
- pinch salt
- 2 eggs
- 3/4 c sugar
- 1 stick (1/2 c) unsalted butter, melted and cooled
- 1/2 tsp vanilla extract
- 3 medium apples, cored and cut into chunks (peeling isn't necessary, but you can if you prefer)
Instructions
- To begin, place your raisins in a small dish. Pour the rum or brandy over the top and let them sit for one hour.
- After an hour, drain the rum/brandy from the raisins, but reserve the liquid for later.
- Preheat your oven to 350 degrees.
- Spray the inside of a 9 inch spring form baking pan with baking spray, or brush well with additional butter. Set it aside for now.
- In a bowl, combine the flour, baking powder, cinnamon and salt. Stir together and set aside for a moment.
- In your mixing bowl, beat the eggs until they are foamy.
- Mix in the sugar.
- Mix in the reserved rum/brandy and the vanilla extract.
- Mix in half of the dry mixture.
- Mix in half of the butter.
- Mix in the remaining dry ingredients.
- Mix in the remaining butter. Make sure to scrape the mixing bowl with a rubber spatula to incorporate everything.
- Fold in the apple chunks and the raisins.
- Pour the batter into the prepared baking pan.
- Place the pan on a baking sheet, and place them in the center of the oven.
- Bake for 50-60 minutes or until the cake tests done when a knife is inserted into the center.
- Cool the cake in the pan for 5 minutes on a cooling rack.
- Gently run a knife around the edge of the cake to make sure that no apples stick to the pan.
- Carefully remove the spring form sides.
- Allow the cake to cool completely.
- Enjoy!
Notes
Serve this cake dusted with powdered sugar or drizzled with a simple glaze.
To make a simple glaze, combine 2 Tb each of brown sugar, granulated sugar, butter and half & half in a small saucepan. Bring it to a boil, stirring continually. Allow it to boil for one minute. Add in 1/4 tsp vanilla extract while stirring. Remove from heat and drizzle over the cake.
I always line the bottom of spring form pans with parchment paper. It makes it easier to clean, and if your spring form pan doesn't fit tightly, it can help prevent leaks.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 312Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 83mgCarbohydrates: 43gFiber: 2gSugar: 30gProtein: 3g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
I made the German Apple cake with rum raisins today it was delicious. My husband can’t eat raw apples so I was happy that he could enjoy this and he did. Thanks for sharing the recipe.
I made this and it was delicious – very light and moist. I only used 1/4c of sugar and that was sweet enough for us. Also, I used currants instead of raisins and it worked out great. Thanks for a lovely recipe.
Wonderful!
Thank you for sharing. This looks so delicious. I will have to get some apples to make this soon.
Oh man this looks crazy amazing. LOVE LOVE the you put the rum soaked raisins in there. This would be the perfect dessert for the fall months.
Amazing! Those apples are shining through. Top it with some ice cream and I’m in heaven.
Brandy-soaked raisins? Yes, please! I bet this would be perfect for an Oktoberfest celebration.
this is my husbands favorite cake! I can’t wait to make it for him after we go apple picking tomorrow!
Mmmmm, rum soaked raisins and chunks of apples! DELICIOUS! :-)
You had me at rum soaked raisins, your apple cake looks delicious. Bookmarking to try later, thanks for sharing :-)
What a divine looking cake! Perfect for this apple season! Plus Germans always knows the best when it comes to sweets! Yum!
This sounds really good and if I wasn’t diabetic I’d definitely want to try this. I mean… raisins soaked in rum? I’m all in for that!
This cake made think of Christmas, because of the raisins soaked in brandy! My mom makes a cake that is always a success fro Christmas dinner, I guess we can try something different this year!
Oh my, this looks like a dessert out of this world! Never seen anything like it but it looks good and I’m sure tastes good as well. I would love to try it straight out of the oven with some ice cream!
I do add raisins to my bake, but never tried soaking them in Rum and brandy. I would definitely try this recipe. Photos looks yummy!! :)
With apple season just getting started here, this is the perfect dessert to celebrate with. I have make German Apple Pancakes…so I know I would love this too.