Description
Experience the warmth of a rustic Hessian kitchen with this exquisite German Apple Cider Cake. Featuring a golden, buttery shortcrust base layered with a lush, spiced apple filling cooked in non-alcoholic apple cider, this dessert creates a perfect balance of tart fruitiness and creamy goodness. It is a show-stopping yet surprisingly approachable treat that feels both elegant and deeply authentic, making it the perfect centerpiece for cozy autumn afternoons or special family gatherings.
Ingredients
250 g wheat flour (type 405)
1 teaspoon baking powder
125 g softened butter
100 g sugar
1 teaspoon vanilla paste
1 large egg
1.5 kg fresh apples
80 g cornstarch (or 2 sachets vanilla pudding powder)
750 ml non-alcoholic apple cider
Instructions
Combine flour, baking powder, butter, sugar, vanilla, and egg to form a smooth shortcrust dough and chill for 30 minutes.
Roll out the dough and press into a tart or cake pan, creating an edge.
Peel, core, and slice the apples into medium pieces.
In a saucepan, bring the non-alcoholic apple cider to a boil and stir in the cornstarch or pudding powder until thickened.
Add the apple pieces to the thickened cider and simmer briefly until slightly softened.
Pour the apple mixture over the prepared dough base.
Bake in the oven at 180°C until the crust is golden brown.
Allow the cake to cool completely before serving with a dollop of whipped cream.
Notes
Best enjoyed after resting in the refrigerator for a few hours to allow the filling to set properly. Can be baked a day ahead and topped with fresh whipped cream just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg