Around the World – Germany
Germans love their apples! According to a recent survey by the SINUS Institute and YouGov, the most eaten fruit in Germany is the apple. Four out of five Germans (79%) regularly eat apples, and most Germans (74%) believe that apples aren’t just tasty but also healthy. They agree with the age old: “Ein Apfel pro Tag hält den Doktor fern” (“An apple a day keeps the doctor away.”)
The apple also features predominately in German cuisine. Most are sweet, but there are some savory dishes as well. In Berlin specifically, Liver and Onions traditionally has apples, so if you see Berlin Liver or Berlin Style Liver on the menu of your favourite German restaurant, that is the distinction.
As mentioned, there are many recipes featuring the humble apfel, and many – like strudel, which hails from Austria – have come to Germany from other close-by regions. The traditional German Apple cake has its roots firmly from Bavaria in the mother-land. It is usually served as an afternoon snack or even in the morning, but we also enjoy it for dessert. We made ours with Ambrosia apples, of course!
German Apple Cake
- 2 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 cups Ambrosia apples – peeled, cored and diced
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch cake pan.
- In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
- Combine the flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve top with caramel glaze (see recipe below)
1/2 cup butter, 1/2 c. brown sugar, and 1/4 c. cream.
Bring to a boil, then boil 3 minutes.
Remove from heat and add 1/2 tsp. vanilla.
Let cool just slightly before pouring over warm cake.