A tender butter crust, juicy apples, fragrant cinnamon, and ground walnuts come together in a simple dessert that melts pleasantly on the tongue. This apple cake is made on a classic sheet pan and requires no rising or complicated shaping.
The dough just needs to be divided in half, layered with seasoned apples in between, and baked until golden. It’s important to squeeze out excess juice from the grated apples and sprinkle the bottom layer with walnuts. This keeps the base from getting soggy. The cake can be served on its own or, while still warm, with vanilla ice cream and whipped cream.
What You’ll Need
For the tender butter crust:
- 500 g plain flour,
- 250 g butter, softened at room temperature,
- 100 g granulated sugar,
- 1 packet baking powder,
- about 100 ml milk, depending on the flour’s absorbency.
For the apple filling:
- 1 kg tart apples,
- sugar to taste and according to the tartness of the apples,
- 1 teaspoon ground cinnamon,
- 1 packet vanilla sugar,
- ground walnuts for sprinkling under the apples and optionally for another thin layer,
- powdered sugar for finishing.
The original recipe does not specify the exact amount of walnuts or powdered sugar, so adjust according to the size of your pan and your taste.
Step-by-Step Preparation:
1. Preparing the apples: Wash, peel, and coarsely grate the apples into a large bowl. Add the vanilla sugar, ground cinnamon, and sugar to taste. Mix everything thoroughly and let stand for about 10 minutes so the apples release their juice.
2. Squeezing out the juice: Before layering, squeeze the grated apples well in your hands. Don’t pour out the excess juice—you can serve it as homemade apple juice. If you spread apples that are too wet on the dough, the bottom layer may stay soggy and underbaked.
3. Preparing the dough: In a clean bowl, combine the plain flour with the baking powder. Add the sugar, softened butter cut into pieces, and about 100 ml milk. Knead into a smooth and pliable dough by hand or with a stand mixer.
4. Dividing the dough: Divide the finished dough into two equal halves. Roll out the first part on a floured surface to fit a classic sheet pan. If you don’t want to roll the dough, you can simply press it evenly onto a baking sheet lined with parchment paper.
5. Walnut layer: Evenly sprinkle the bottom layer of dough with ground walnuts. The walnuts create a practical layer between the dough and apples, absorbing any remaining moisture and helping to keep the base of the cake tender.
6. Layering the cake: Spread the squeezed apple filling over the walnuts and smooth into an even layer. If you like, sprinkle the apples with another thin layer of ground walnuts. Roll out the second half of the dough and carefully cover the filling.
7. Preparing for baking: Prick the top layer of dough in several places with a fork. The holes allow steam from the baking apples to escape, so the dough won’t puff up unnecessarily and the surface will bake more evenly.
8. Baking: Place the pan in an oven preheated to 180–190 °C. Bake the cake for about 20–25 minutes, until the surface turns golden to sandy in color. Before removing from the oven, especially check the color of the top layer of dough.
9. Cooling and serving: Let the baked cake cool at least partially before cutting, so the apple filling can set. Finally, dust generously with powdered sugar and cut into portions.
Why It’s Important to Squeeze the Apples
Tart apples, once grated and seasoned, release quite a bit of liquid. If you leave it in the filling, it can soak into the bottom crust and make the cake harder to bake through. So don’t skip the ten-minute resting and subsequent squeezing.
The layer of ground walnuts is just as important. It absorbs some of the remaining moisture, enhances the flavor of the apples and cinnamon, and helps maintain the tender structure of the bottom crust.
How to Serve the Cake
Cut the cake only after it’s partially cooled, as the warm filling is softer and the pieces might not hold their shape. After resting, the layers firm up and the dessert slices more cleanly.
If you want to prepare a more festive dessert for guests, serve a still-warm piece with a scoop of real vanilla ice cream and a spoonful of whipped cream. On its own, the cake just needs a dusting of powdered sugar before serving.
