Homemade Rhenish Apple Cake with golden crust and spiced apple filling

Rhenish Apple Cake: A Taste of German Comfort

Introduction

Ever wondered how one dessert can transport you straight to a cozy German kitchen? This Rhenish Apple Cake, a warm, tender crumb topped with tender apple slices, is the answer. Whether you’re craving something soulful for afternoon tea or a family-friendly dessert, this Rhenish Apple Cake delivers every time. Infused with warming cinnamon, nutmeg, and a touch of lemon brightness, it’s the perfect treat that balances sweet and tart. Let’s dive in!

Ingredients List

  • For the crust:
    • 2 ½ cups all‑purpose flour
    • 1 cup cold, unsalted butter, cubed
    • 1 tsp salt
    • 1 tbsp sugar
    • 6–8 tbsp ice water
  • For the filling:
    • 6 cups peeled, cored, and sliced apples (Granny Smith or Honeycrisp)
    • ¾ cup granulated sugar
    • ¼ cup brown sugar
    • 2 tbsp all‑purpose flour
    • 1 tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • 1 tbsp lemon juice
    • 1 egg, beaten
    • Optional: coarse sugar for topping

Substitution Tips:
Butter: Try a vegan butter alternative.
Sugars: Cut granulated sugar to ½ cup or use maple sugar.
Apples: Use Braeburn, Pink Lady, or Gala if needed.

Timing

  • Prep time: ~25 minutes
  • Cook/bake time: ~45–50 minutes
  • Total time: ~1 hour 10–15 minutes

Step 1: Make the crust

  1. Whisk flour, salt, and sugar.
  2. Cut in butter until crumbly.
  3. Add water gradually until dough holds.
  4. Wrap and chill for 15 minutes.

Step 2: Prepare the apples

  1. Preheat oven to 375 °F (190 °C).
  2. Toss apples with sugars, flour, spices, and lemon juice.

Step 3: Assemble the cake

  1. Roll out crust and fit into a 9-inch pan.
  2. Add apple mixture and fold/crimp crust edges.
  3. Brush with egg wash and sprinkle coarse sugar.

Step 4: Bake until golden

  1. Bake for 45–50 minutes until golden and bubbly.
  2. Let cool 15 minutes before slicing.

Nutritional Info (Per Slice)

  • Calories: ~330 kcal
  • Carbs: ~50 g (Sugars ~30 g)
  • Fat: ~14 g
  • Protein: ~2 g
  • Fiber: ~3 g

Healthier Alternatives

  • Keto: Use almond flour and sugar substitutes.
  • Vegan: Plant-based butter and flax egg.
  • Gluten-free: Use GF all-purpose flour blend.

Serving Suggestions

  • Top with vanilla ice cream or whipped cream.
  • Pair with spiced chai or cinnamon tea.
  • Serve with yogurt and nuts for brunch.

Common Mistakes to Avoid

  • Overworking dough: Makes crust tough.
  • Skipping flour in filling: Makes it runny.
  • No egg wash: Results in pale crust.
  • Too-thin apples: Lose texture.
  • Cutting while hot: Let rest 15 mins.

Storing Tips

  • Room temp: 1 day covered.
  • Fridge: Up to 3 days. Reheat at 325 °F.
  • Freezing: Slice, wrap, and freeze. Reheat before serving.

Conclusion

This Rhenish Apple Cake is a heartfelt embrace in dessert form—comforting, flavorful, and beautifully textured. With its buttery crust, warmly spiced apples, and vibrant shine, it’s ready to become a cherished favorite at your table. Try it this weekend, and share the joy (and crumbs!) with friends or family.

FAQs

  • Can I use store‑bought crust? Yes, just line the pan and bake as usual.
  • What if I don’t have Granny Smith or Honeycrisp apples? Use a mix of Braeburn, Gala, or Pink Lady.
  • How do I know it’s done? Golden crust and bubbling filling are key signs.
  • Can I halve the recipe? Yes, use a smaller pan and check bake time earlier.
  • Can I add nuts or raisins? Absolutely—add ¼ cup to the filling.