A fellow baker at work tipped me off to this German apple cake. I filed it away to make for company because it sounded so good. This week, I finally had the chance and it was the star of Friday night dinner.
The recipe is from David Lebovitz’ website, who said he got it from Classic German Baking by Luisa Weiss. There’s a lot of bowls needed for this recipe, but I promise you, it’s worth it. A few notable things: the almond paste is grated to break it up and disperse it into the sugar; the apples are incorporated in two ways, as cubes for the batter, and slices for the topping.
I found this cake to be fantastic, and I know our guests did too, based on the chorus of “Oh, wow” and requests for seconds. It’s a touch too sweet for me, given the trio of almond paste, sugar, and apricot jam, so next time, I’d cut down on the sugar. But highly, highly recommended.