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German Apple Cake (Apfelkuchen)
Apfelkuchen, or apple cake, is a classic German sweet of which there are numerous versions. We were particularly fond of Luisa Weiss’s recipe in “Classic German Baking,” which is her adaptation of a recipe she found on a package of almond paste. Almond paste is not a typical ingredient in Apfelkuchen, but it gives the crumb a custardy richness, a moist, tender texture and a pleasant—but not overpowering—almond fragrance and flavor. Tangy-sweet sliced apples are fanned on top of the batter and baked into the surface to an elegant effect. You will need an apple corer to punch out the cores from the apples before halving them. If you don’t own one, halve the apples, then notch out the cores with a paring knife. If you have dark, non-stick bakeware—which transfers heat more quickly than lighter aluminum—reduce the temperature to 350°F and begin checking for doneness on the low end of the baking time.
grams (1 cup) all-purpose flour, plus more for the pan
teaspoons baking powder
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