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Traditional Rhenish Apple Cake (Apfelriemchen) with spiced apples and crumbly topping

Apfelriemchen

A cozy and simple apple cake from the Rhineland with tender crumb and plenty of apples, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 medium apples, peeled and sliced Use Braeburn, Elstar, Honeycrisp, Pink Lady, or Granny Smith.
  • 2 large eggs
  • 100 g unsalted butter, softened Approximately 7 tablespoons.
  • 150 g granulated sugar Or replace up to half with light brown sugar.
  • 1 tsp vanilla extract Optional.
  • 180 g all purpose flour Or gluten-free 1-to-1 baking blend.
  • 2 tsp baking powder
  • 1 to 2 tsp cinnamon To taste.
  • 1 pinch salt
  • 60 to 80 ml milk About 1/4 to 1/3 cup; any milk type is fine.
  • 1 tbsp lemon juice For tossing apples (optional).

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a springform pan or line the bottom with parchment for easy removal.
  2. Peel and slice the apples. Toss them with lemon juice if desired.
  3. In a mixing bowl, beat the softened butter and sugar until lighter and fluffy.
  4. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract if using.
  5. In a separate bowl, mix together the flour, baking powder, cinnamon, and salt.
  6. Gradually add the dry mixture to the wet mixture, pouring in milk a little at a time until you have a thick but spreadable batter.
  7. Fold in half the sliced apples and spread the batter into the prepared pan.
  8. Arrange the remaining sliced apples on top of the batter, overlapping if desired.
Baking
  1. Bake in the preheated oven for 40 to 55 minutes, checking for doneness at 40 minutes with a toothpick.
  2. Cool in the pan for 10 to 15 minutes before removing. Serve warm or fully cooled.

Notes

Do not overmix the batter; mix just until dry streaks disappear. Slice apples evenly for consistent texture. Consider covering if the top browns too fast. Let cool before slicing for cleaner cuts.