There is an apple cake for every season in Germany. The Holiday Christmas Apple Cake is a festive version made specifically for Christmas. The combination of walnuts (or hazelnuts), unsweetened cocoa and apples gives the cake a rich, warming flavor that pairs perfectly with winter gatherings. This is a traditional-style recipe inspired by German baking — simple to prepare and satisfying to share. Happy baking!
Ingredients Christmas Apple Cake
250 g butter, very soft
200 g sugar
0.3 oz vanilla sugar (1 package)
4 eggs
250 g all-purpose flour
0.25 oz baking powder (1/2 package)
250 g hazelnuts or walnuts, ground
1 tbsp ground cinnamon
3 medium apples
2 tbsp unsweetened cocoa powder
3 tbsp dark rum or rum flavoring
powdered sugar for dusting
Finally a Shortcrust Baking Mix – German Mürbeteig – for Making Cookies
Baking Instructions Christmas Apple Cake
- Beat the very soft butter until light and slightly airy, but not warm.
- Gradually add the sugar and vanilla sugar while continuing to beat. Add the eggs one at a time, mixing well after each addition.
- Whisk the flour together with the baking powder, then stir in the cinnamon, cocoa and the ground nuts.
- Fold the dry ingredients into the butter-egg mixture a spoonful at a time until just combined.
- Peel and coarsely grate the apples. Toss the grated apples with the rum and let them sit for about 15 minutes to macerate.
- Gently fold the apples into the batter using a spatula, taking care not to overmix so the cake remains tender.
- Pour the batter into a greased springform pan (20–24 cm / 8–10 inches) and smooth the top.
- Bake in a preheated oven at 175°C (350°F) for about 80 minutes, or until a skewer inserted near the center comes out clean. If the top browns too quickly, cover loosely with foil for the remaining baking time.
- Allow the cake to cool in the pan for a short while, then remove and cool completely on a wire rack. Dust the top with powdered sugar before serving.
Variations
– Add about 100 g marzipan, cut into very small cubes, and fold into the batter for added richness.
– Substitute the hazelnuts with 100 g ground almonds for a milder, more delicate nut flavor.
Source: chefkoch.de