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Traditional Rhenish Apple Cake (Apfelriemchen)

A comforting dessert featuring tender apples nestled in a buttery crust with a delightful cinnamon flavor, perfect for gatherings or cozy family moments.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

For the apple filling
  • 2 lbs tart apples, peeled and chopped Use Granny Smith or Braeburn for best flavor.
  • 3 tbsp white granulated sugar
  • ⅓ cup water
  • ½ tsp cinnamon
For the cake crust
  • ½ cup milk Warm milk improves dough texture.
  • 3 tbsp butter Best flavor with high-quality butter.
  • ½ oz fresh yeast Substitute with 2 tsp active dry yeast if unavailable.
  • 2 ¼ cups all-purpose flour Can substitute with gluten-free flour.
  • 3 tbsp sugar
  • 2 tsp lemon zest
  • 1 each egg yolk For egg wash use 1 egg yolk mixed with 1 tbsp water.
  • 1 ½ tbsp apricot jam For glaze.
  • ½ tsp water

Method
 

Preparation
  1. In a medium pan, combine the chopped apples, sugar, water, and cinnamon. Cook over medium heat for about 5-10 minutes until the apples soften but do not fall apart.
  2. Remove the apple mixture from heat and allow it to cool completely.
  3. In a separate pan, gently warm the milk and butter over low heat until the butter melts.
  4. Sprinkle the yeast into the warm milk and butter mixture, stirring until fully dissolved.
  5. In a large bowl, mix the flour, sugar, lemon zest, and egg yolk. Gradually pour in the milk mixture, stirring until the dough forms. Knead until smooth and elastic for about 5 minutes.
  6. Let the dough rise in a warm place until it doubles in size, about 1 hour.
Assembly and Baking
  1. Preheat your oven to 325°F (165°C).
  2. Roll out half of the dough to about ¼ inch thick and cut into 1-inch strips.
  3. Butter a tart pan thoroughly and press the rolled dough evenly into the bottom.
  4. Pour the cooled apple mixture over the crust. Create a lattice top using the dough strips.
  5. Brush with the egg wash and bake for 30-35 minutes until the top is golden brown.
  6. Allow to cool for 15 minutes, then brush with the apricot jam mixed with a little water and sprinkle with pearl sugar before serving.

Notes

For a lighter version, substitute half the flour for whole-wheat flour and use honey or maple syrup instead of sugar. To enhance flavors, add a splash of vanilla or a pinch of nutmeg to the apple filling.