A tender, moist german apple cake filled with nutty golden figs and dusted with powdered sugar after the bake. A cozy-morning dream.
- 3–4 medium apples, like Yes! Apples KORU variety
- 1/2 cup unsalted butter, room temp (113g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup dark brown sugar, tightly packed (58g)
- 2 large eggs (110g)
- 1 teaspoon vanilla paste (or extract) (8g)
- 1 cup all-purpose flour (140g)
- 1/2 cup almond flour (50g)
- 1 teaspoon baking powder (4g)
- 1/2 teaspoon salt (2g)
- 1/2 cup vegetable oil
- 1/2–1 cup dried golden figs, trimmed, quartered (optional) (~55-110g)
- powdered sugar for dusting
- Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 10in cake pan.
- Whisk both flours, baking powder, and salt together in a small bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, beat your butter and both sugars on medium speed for 2 minutes. Scrape down the bottom and sides of the bowl. Beat in your eggs on medium speed one a time until combined, then vanilla paste until incorporated. Scrape down bowl again.
- With the mixer on low, alternate adding in your flour mixture and oil (starting and ending with flour).
- Peel, quarter, and core your apples. Thinly slice each quarter 3-4 times lengthwise without actually cutting all the way through (so the flat side remains intact and the top looks sliced through—helps keep apples from moving around). Do this just before you place them onto the batter to avoid browning. The apples will fan out a bit during the bake, but stay in place.
- Spread your batter evenly in the cake pan. Sprinkle golden figs over the top (if using), gently pushing them into the batter and leaving at least an inch border around the outside. Arrange apple quarters around the top, flat sides down, gently pushing into batter as well and leaving that border untouched (see photos in the blog above for how it should look).
- You can place your apple quarters on top of the figs, they’ll be fine! You may also not use all of the quarters you’ve prepared. Depends on how you choose to lay them out—snack on the extra!
- Bake 40-50 minutes on the center rack until the edges are golden brown and a knife comes out clean when inserted in the middle (check at 40 minutes and bake in 5 minute increments from there).
- Let it cool completely in the cake pan on a wire rack (if you remove it while it’s warm, it can fall apart). Gently remove the cake from the pan (you might have to run a knife around the outside edge to help release). Once cooled completely, dust with powdered sugar before serving.
- Always bake based on visual indicators over actual baking time. If the edges are golden and the middle is baked through, it’s done! Just start checking around that 40 minute mark.
- Make sure not to cut completely through your apple quarters! By keeping the flat side intact, you prevent the apples from moving around in the batter as it bakes. It’s what gives this cake its signature look!
- As far as releasing the cake from the pan once it’s cooled, it just depends on how non-stick your pan is and whether you chose to line it with parchment or not. My pan was pretty non-stick, so I just greased it a little and was able to run a knife around the edges after it cooled and then gentle flipping it upside down to release. Just make sure to let it cool enough before trying to do any releasing, otherwise it’ll fall apart.