Description
Apfelkuchen mit Vanillepudding is a classic German apple cake featuring a buttery crust topped with thinly sliced apples and a smooth layer of homemade vanilla pudding. Finished with a sprinkle of cinnamon and powdered sugar, this comforting dessert combines tender fruit with creamy custard in every bite.
Ingredients
Scale
For the Dough
- 250 g all-purpose flour
- 125 g unsalted butter, softened
- 100 g granulated sugar
- 1 egg
- 1 tsp baking powder
- A pinch of salt
For the Topping
- 2-3 large apples, peeled, cored, and thinly sliced
- 1 tsp cinnamon
- Powdered sugar for dusting
For the Vanilla Pudding
- 1 package vanilla pudding mix (for cooking, not instant)
- 500 ml milk
- 2 tbsp sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a mixing bowl, combine the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In another large bowl, cream together the softened butter and granulated sugar until light and fluffy, then add the egg and mix thoroughly.
- Form the Dough: Gradually add the dry flour mixture into the butter mixture, mixing until a smooth dough forms, ensuring all ingredients are well incorporated.
- Shape the Base: Press the dough evenly into the bottom and slightly up the sides of the prepared springform pan, creating a uniform crust layer.
- Arrange Apples: Arrange the thinly sliced apples in a circular pattern over the dough base for an attractive presentation.
- Prepare Vanilla Pudding: Following the package instructions, mix the pudding powder with 500 ml milk and 2 tablespoons of sugar, then cook on the stove until thickened to a creamy consistency.
- Pour Pudding Over Apples: Evenly pour the warm vanilla pudding over the arranged apples, spreading it to cover all fruit slices.
- Add Cinnamon: Sprinkle cinnamon evenly over the pudding and apples to add warmth and depth of flavor.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until the crust turns golden brown and the apples are tender and cooked through.
- Cool Cake Slightly: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before carefully removing the springform ring to maintain its shape.
- Final Cooling and Serving: Let the cake cool completely, then dust the top with powdered sugar before slicing and serving.
Notes
- Use tart apples like Granny Smith or Braeburn for a balanced sweetness and firm texture.
- The pudding must be cooked according to package instructions for the best texture; instant pudding is not recommended.
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Allow the cake to cool fully to let the pudding set properly, enhancing slicing and presentation.
- This cake can be stored covered in the refrigerator for up to 3 days.
