{"id":16592,"date":"2015-08-29T04:32:00","date_gmt":"2015-08-29T04:32:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/best-german-apple-cake-recipe-with-marzipan-cranberries-advocaat\/"},"modified":"2025-09-02T00:51:39","modified_gmt":"2025-09-02T06:51:39","slug":"best-german-apple-cake-recipe-with-marzipan-cranberries-advocaat","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/best-german-apple-cake-recipe-with-marzipan-cranberries-advocaat\/","title":{"rendered":"Best German Apple Cake Recipe with Marzipan, Cranberries & Advocaat"},"content":{"rendered":"\n

This rustic German Apple Cake recipe features Marzipan, Cranberries, and Advocaat Liqueur. A cherished family recipe and my absolute favorite apple cake for all seasons! Try this easy German Cake with your favourite kind of apple!<\/em><\/p>\n\n\n

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German Apple Cake – a traditional German Cake everyone should bake!<\/h2>\n\n\n\n
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This Rustic German Apple Cake is food for the soul and one of my go-to cures against homesickness. It just tastes like something granny would make from the apples in her orchard in rural Bavaria, where the bakes are kept simple and straightforward! My favourite way of baking!<\/div>\n\n\n\n
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Why this German Apple Cake recipe works: <\/strong><\/h2>\n\n\n\n
This German Apple Cake recipe is insanely good! It has those delicious, differently textured layers, which make it such a fun cake to eat! Actually, my German Apple Cake is more like a cake and pudding in one dish!<\/div>\n\n\n\n
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Think of it as a moist vanilla-scented cake batter studded with apples and cranberries and covered with a naughty custard-like topping made from marzipan, advocaat and sour cream! Does this German Apple Cake sound divine, or what?<\/div>\n\n\n\n
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What’s special about this German Apple Cake recipe is the addition of Advocaat Egg Liqueur to the custard topping. In my opinion, that stuff is the Nr. 1 German baking secret, followed by Nr. 2: Marzipan, which also happens to be on the ingredient list.<\/div>\n\n\n\n
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But back to the Advocaat. Your liqueur store should have it but you can also make it yourself using my recipe for German Egg Liqueur.<\/a>  Add a couple of tablespoons to a simple cake batter and you’ll have the moistest German Apple Cake you can imagine!<\/div>\n\n\n\n
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The egg-based Advocaat Liqueur adds a nice vanilla-y flavour and a certain richness to the German Apple Cake – try it once and I am pretty sure you’ll add the advocaat to your staple baking ingredients.<\/div>\n\n\n
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How to make the best German Apple Cake with Sour Cream, Cranberries, Marzipan & Advocaat Custard: <\/strong><\/h2>\n\n\n\n

Preheat the oven to 150 Celsius. Peel, core and cut the apples into quarters, then half the quarters lengthwise. Mix the apples with the lemon juice and set aside.<\/p>\n\n\n\n

Rub the lemon zest into the sugar with your fingertips and cream it with the butter until white and fluffy. Add the eggs and stir to incorporate. Mix the flour, baking powder and a pinch of salt and fold into the wet dough, stirring as little as possible.<\/p>\n\n\n\n

Pour the batter into the springform pan, and cover it with apples and dollops of cranberries. Push the apple slices into the dough ever so gently.<\/p>\n\n\n\n

Bake the German Apple Cake for about 20 minutes.<\/p>\n\n\n\n

Meanwhile, grate the marzipan, and mix it with the sour cream and the remaining 2 tbsp of sugar. Add the remaining 2 eggs, the cornstarch, vanilla and the advocaat. Whisk until smooth and pour onto the prebaked German Apple Cake. Sprinkle the slivered almonds on top of the cake, followed by 2 tbsp of sugar and 2 tbsp of grated butter.<\/p>\n\n\n\n

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Bake the German Apple Cake for 45 to 50 minutes until golden brown. If the cake browns too quickly you can cover it with some aluminum foil.<\/p>\n\n\n\n

Serve this easy German Apple Cake with a dusting of powdered sugar and whipped cream!<\/p>\n\n\n\n

Tips for success:<\/strong><\/h3>\n\n\n\n