This German apple cake is a delightful twist on a classic, blending the comforting flavors of tender apples and warm spices with the rich depth of rum-soaked raisins.
The cake itself is moist and hearty, studded with plump raisins that have been plumped up in dark rum for an extra layer of flavor.
Fresh apple chunks are layered throughout, offering a sweet and tart flavor that balances the richness. It’s finished with a simple brown sugar glaze that makes each bite irresistible.
Perfect for a cozy afternoon treat or a rustic dessert, this cake brings a taste of German tradition with a spirited touch.
To Make This Recipe You Will Need:
- rum or brandy
- raisins
- all-purpose flour
- baking powder
- cinnamon
- salt
- eggs
- sugar
- unsalted butter
- vanilla extract
- apples
- mixer with bowl
- whisk
- small dish
- springform pan
- parchment paper
- baking sheet
- cooling rack
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.
Line the bottom of a springform pan with parchment paper. Spray the inside of a 9-inch spring form baking pan with baking spray, or brush well with additional butter, or my baking spray replacement. Set it aside for now.
Preheat your oven to 350°(F).
In a bowl combine flour, baking powder, cinnamon, and salt. Stir those together and set aside for a moment.
In your mixing bowl, beat the eggs until they are foamy.
Mix in the sugar; the reserved rum/brandy and the vanilla extract.
Add in half of the dry mixture, and mix.
Mix in half of the butter.
Mix in the remaining dry ingredients, and then finally the remaining butter. Make sure to scrape the mixing bowl with a rubber spatula to incorporate everything.
Fold in 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.
To Make the Glaze
Combine the sugars, butter and half & half in a small saucepan. Bring it to a boil, stirring continually. Allow it to boil for one minute.
Add in vanilla extract while stirring. Remove it from the heat and drizzle over the cake.
Enjoy!
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