Christmas Glazed Apple Cake (Weihnachten Gedeckter Apfelkuchen)
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Mix the flour, 3/4 cup granulated sugar, baking powder, and salt together in a large bowl
2
Cut the butter into cubes and add to the flour mixture
3
Using a pastry cutter or your hands, work the butter into the flour until it’s no longer visible
4
Add the egg and knead until the dough is smooth
5
Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 24 hours
6
Peel, core, and quarter the apples
7
Cut them into slices 1/8 to 1/4 inch/3 to 6mm thick and put the slices in a large pot
8
Add the juice of 1 lemon along with the Lebkuchen Spice and the 1/4 cup/60ml of water
9
Cover the pot and bring to a simmer over medium heat, stirring occasionally
10
Cook the apples for 15 to 20 minutes, or until silky and relatively broken down
11
The apples should not turn completely to mush but still retain some shape
12
Take the pot off the heat and stir in the cranberries and the remaining 1 Tbsp granulated sugar
13
Preheat the oven to 350°F/180°C
14
Line the bottom of a 9-inch/23cm springform pan with parchment paper
15
Take two-thirds of the dough and pat it evenly into the springform pan, forming a 1-inch-/2
16
5cm-high rim at the edges
17
Refrigerate the remaining dough
18
Prick the dough in the pan evenly all over with a fork
19
Line the dough with a sheet of aluminum foil and fill the pan with pie weights or dried beans
20
Bake for 20 to 30 minutes, or until the crust is starting to firm up but is not yet browning
21
Remove from the oven and carefully remove the aluminum foil and pie weights; maintain the oven temperature
22
Scrape the apple mixture evenly into the par-baked shell and smooth the top
23
The apple filling should precisely fill the crust
24
Roll out the remaining one-third of the dough between two pieces of plastic wrap until just slightly larger than the circumference of the pan
25
Trim the edges of the circle and then gently transfer the circle to the top of the cake, laying it over the apple filling
26
Tuck in the top crust and cut off any excess
27
Cut 3 small slits in the top of the dough
28
Put the pan back in the oven and bake for 35 to 45 minutes, or until the top is golden brown and slightly puffed
29
Remove the pan from the oven and let cool for 10 minutes while you prepare the glaze
30
Sieve the confectioners’ sugar into a small bowl and whisk in the 2 teaspoons of lemon juice and the 2 teaspoons of water until smooth
31
Brush the glaze over the still-hot cake and then let the cake cool completely before serving
32
The cake will keep at room temperature, covered lightly with plastic wrap, for 2 to 3 days
33
Mix the flour, 3/4 cup granulated sugar, baking powder, and salt together in a large bowl
34
Cut the butter into cubes and add to the flour mixture
35
Using a pastry cutter or your hands, work the butter into the flour until it’s no longer visible
36
Add the egg and knead until the dough is smooth
37
Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 24 hours
38
Peel, core, and quarter the apples
39
Cut them into slices 1/8 to 1/4 inch/3 to 6mm thick and put the slices in a large pot
40
Add the juice of 1 lemon along with the Lebkuchen Spice and the 1/4 cup/60ml of water
41
Cover the pot and bring to a simmer over medium heat, stirring occasionally
42
Cook the apples for 15 to 20 minutes, or until silky and relatively broken down
43
The apples should not turn completely to mush but still retain some shape
44
Take the pot off the heat and stir in the cranberries and the remaining 1 Tbsp granulated sugar
45
Preheat the oven to 350°F/180°C
46
Line the bottom of a 9-inch/23cm springform pan with parchment paper
47
Take two-thirds of the dough and pat it evenly into the springform pan, forming a 1-inch-/2
48
5cm-high rim at the edges
49
Refrigerate the remaining dough
50
Prick the dough in the pan evenly all over with a fork
51
Line the dough with a sheet of aluminum foil and fill the pan with pie weights or dried beans
52
Bake for 20 to 30 minutes, or until the crust is starting to firm up but is not yet browning
53
Remove from the oven and carefully remove the aluminum foil and pie weights; maintain the oven temperature
54
Scrape the apple mixture evenly into the par-baked shell and smooth the top
55
The apple filling should precisely fill the crust
56
Roll out the remaining one-third of the dough between two pieces of plastic wrap until just slightly larger than the circumference of the pan
57
Trim the edges of the circle and then gently transfer the circle to the top of the cake, laying it over the apple filling
58
Tuck in the top crust and cut off any excess
59
Cut 3 small slits in the top of the dough
60
Put the pan back in the oven and bake for 35 to 45 minutes, or until the top is golden brown and slightly puffed
61
Remove the pan from the oven and let cool for 10 minutes while you prepare the glaze
62
Sieve the confectioners’ sugar into a small bowl and whisk in the 2 teaspoons of lemon juice and the 2 teaspoons of water until smooth
63
Brush the glaze over the still-hot cake and then let the cake cool completely before serving
64
The cake will keep at room temperature, covered lightly with plastic wrap, for 2 to 3 days