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Rustic German Apple Cake with Marzipan, Cranberries and Advocaat Liqueur
This rustic German Apple Cake with Marzipan, Cranberries and Advocaat Liqueur is a cherished family recipe and my absolute favourite apple cake for all seasons! Try this easy German Cake with your favourite kind of apple!
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 16 pieces
Calories 280 kcal
Ingredients
- 1 kg apples of your choice
- 125 g butter at room temperature
- 4 eggs
- 175 g flour
- 1 tsp baking powder
- 175 g sugar + 2 tbsp
- 200 g cranberries thickened from a can
- 250 g marzipan
- 200 g full-fat sour cream
- 1 lemon juiced and zested
- 4 tbsps advocaat liqueur
- 1 tsp vanilla extract
- 15 g cornstarch
- 100 g slivered almonds
Instructions
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Preheat the oven to 150 Celsius and line a 9-inch springform pan with parchment paper
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Peel, core and cut the apples into quarters, then half the quarters lengthwise. Mix the apples with the lemon juice and set aside.
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Rub the lemon zest into the sugar with your fingertips and cream it with the butter until white and fluffy. Add 2 eggs and stir to incorporate.
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Mix the flour, baking powder and a pinch of salt and fold into the wet dough, stirring as little as possible.
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Pour the dough into our baking pan, and cover with apples and dollops of cranberries. Push the apple slices into the dough ever so gently.
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Bake the cake for about 20 minutes.
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Meanwhile, grate the marzipan, and mix 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 apple cake. Sprinkle the slivered almonds on top of the cake followed by 2 tbsp of sugar and 2 tbsp of grated butter.
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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.
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Serve the German apple cake with a dusting of powdered sugar and whipped cream!