Apfelmuskuchen: German Applesauce Cake
Serves 10
15 mins prep
25 mins cook
45 mins Resting Time
85 mins total
This super simple and super delicious, moist German applesauce cake gets even better with chunky Big Slice applesauce from Grandma Hoerner's.
Dough
Filling
Glaze
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Knead together all dough ingredients by hand until you have a fairly smooth dough. It may still be a bit crumbly. Divide into 2 doughs, wrap in plastic wrap and allow to rest in the fridge for 45 minutes. The dough should be a little easier to roll out after resting.
Roll out the dough the size of your cake pan. I used a bunny-shaped cake pan and the size is 8 by 12 inches or 20 by 30 cm. If you're using a larger cake pan, you may need to double your recipe. Baking times will be the same.
Prep your cake pan with non-stick cooking spray and press down the first layer of the cake dough. Spread on the apple sauce. Then roll out the second layer of cake dough and put on top. Try to bring the dough all the way to the edge of the cake pan.
Poke little holes through the dough (I used a toothpick for this) and bake on the conventional setting at 350 degrees Fahrenheit (180 degrees Celsius) for 25 minutes.
Allow to cool completely before removing from the pan. When removing, cut carefully along the edges, then turn upside down. Combine the powdered sugar and lemon juice with a fork, then spread over the top of the cake. For an even flavorful cake, allow to rest in the fridge overnight.
