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.
- Category: Desserts
- Method: Baking
- Cuisine: German
Keywords: German Food, Apple Cake