German Apple Custard Cake with Creme Fraiche
A comforting dessert that combines a moist cake base with tender apples and creamy custard, topped with a layer of sour cream.
Ingredients
Main Ingredients
- 3 large large apples, peeled and sliced Opt for a mix of tart and sweet varieties.
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened Use high-quality butter for best results.
- 3 large eggs
- 1 cup creme fraiche Can be substituted with sour cream or yogurt.
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon Can sprinkle over apples as they sit.
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a cake pan, preferably a springform pan, for easy removal.
- Peel and slice the apples into thin pieces. Optionally, sprinkle a little cinnamon over them and let them sit while you prepare the batter.
Batter Mixing
- In a large mixing bowl, cream together the softened butter and sugar until fluffy.
- Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, alternating with the creme fraiche, and mix until smooth.
Baking
- Gently fold the sliced apples into the batter, spreading them evenly.
- Pour the batter into the prepared cake pan. Bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool on a wire rack.
Serving
- Once cooled, you can dust the cake with powdered sugar or enjoy it plain.
Notes
Tip: Serve with whipped cream or vanilla ice cream for a delightful contrast. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to two months.