Apfelmuskuchen: German Applesauce Cake

Method5 steps

1. 1

   Step 1: Knead the 250 g flour, 125 g butter, 215 g sugar, 1 tsp vanilla, 8 g baking powder, egg (1) and pinch of salt into a fairly smooth dough; it may remain a little crumbly. Divide into two portions, wrap and refrigerate for 45 minutes to make rolling easier.

   Rest dough · 45 minUses 250 g flour · 125 g butter · 215 g sugar · 1 tsp pure vanilla extract · 8 g baking powder · 1 egg · 1 pinch salt

2. 2

   Step 2: Use an approximately 8 by 12 inch / 20 by 30 cm cake pan or similarly sized rimmed baking pan. Roll each chilled dough portion to fit the pan. Preheat the oven on its conventional setting to 350°F / 180°C.

   Uses two chilled dough portions

3. 3

   Step 3: Coat the pan with non-stick cooking spray. Press one rolled dough layer into the pan, spread the 400 g chunky applesauce over it, then cover with the second dough layer, bringing it to the edges.

   Uses two rolled dough layers · Non-stick cooking spray as needed for the cake pan · 400 g chunky applesauce

4. 4

   Step 4: Prick small holes in the top dough with a toothpick. Bake on the conventional setting at 350°F / 180°C for about 25 minutes.

   Bake cake · 25 minUses assembled applesauce-filled cake

5. 5

   Step 5: Cool completely in the pan. Carefully loosen the edges and turn out the cake. Mix the 100 g powdered sugar and 2 tbsp fresh lemon juice with a fork, then spread the icing over the cooled cake. For fuller flavour, refrigerate the finished cake overnight if desired.

   Uses baked applesauce cake · 100 g powdered sugar · 2 Tbsp fresh lemon juice