Apple pies are popular all around the world, and many countries or regions have their own traditional recipes. This cake’s home is the Rhineland in Germany.
This region is famous for its wine production. A particular type of white wine grape that’s well-known in this area is Riesling, a premium drink with a fresh, fruity, and elegant taste.
More important is that Riesling is a wine with a high ratio of acidity, comparable to an apple. A great part of it actually consists of malic acid, which makes it the perfect alcoholic beverage to combine with apple cake.
Traditionally, this cake is prepared with Riesling. But, if you like, you can also use another type of white wine, or even apple juice if you want it to be completely alcohol free.
With two pounds of juicy apples in your cake and a glaze of thickened juice or wine in between, it might just become one of your new favorite apple recipes.Print
A delicious German dessert that combines sweet Riesling wine and fall apples.
- 11 oz all-purpose flour ((2.5 cups))
- 1 tsp baking powder
- 5 oz salted butter (cubed, at room temperature (1 stick + 2 Tbsp))
- 8 Tbsp granulated sugar (divided)
- 1/2 tsp vanilla extract
- 1 egg
- 2 lbs apples
- 1 lemon (juiced)
- 16 fl oz Riesling (white wine or 100% apple juice)
- 3 oz cornstarch ((3 1/3 Tbsp))
- Place the flour and baking powder into a bowl, stir to combine, and set aside.
- In another bowl, or in the bowl of a stand mixer using the paddle attachment, cream together the butter and 2 Tbsp. sugar until light and fluffy. Add the egg, and stir to mix until combined.
- Add the flour mixture in three batches, and stir to combine completely between each addition. Bring the dough together into a ball with your hands, and flatten it to form a disc. Wrap in plastic and refrigerate for 30 minutes.
- Peel, core, and cut the apples into small cubes. Sprinkle with the lemon juice, and toss to coat, to prevent browning.
- In a small bowl, combine about a third of the wine with the cornstarch and vanilla extract, and whisk until smooth.
- Place the rest of the wine and the remaining sugar in a saucepan over medium-high heat. Bring to a boil, stirring constantly. Add the starch mixture and continue to stir. When it reaches a boil for the second time and has begun to thicken, remove from the heat.
- Preheat the oven to 350°F (convection 300°F) and grease a 10-inch springform pan.
- Press the chilled dough evenly into the bottom of the prepared pan. Prick the dough several times with a fork.
- Spread the apples in the pan in an even layer, and pour the wine glaze on top so the apples are fully covered.
- Bake for 1 hour, or until the cake has cooked through. Remove from the oven and cool completely on a wire rack before removing from the pan and serving.
Keywords: German Food, Apple Cake
Be sure to allow your butter to warm up to room temperature, as this just makes working with it so much easier. It’s also best to prepare this cake one day in advance, as the glaze needs to thicken completely before serving.
This recipe is for a 10-inch springform baking pan, or it can be made in a 10-inch cast iron frying pan.
If you can’t get enough of your favorite piping-hot German or American apple pie recipes, give this baked apple pie smoothie a try during hotter seasons – or give this cake the toast it deserves with an apple-garnished cocktail.
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Originally posted March 25th, 2015. Revised and updated August 9th, 2018. Photos by Nina-Kristin Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.