Tuesday, 22 October 2013 22:01

Easy apple cake - Austrian style

Back home in Austria pretty much any time of year is the right time for a ‘covered’ apple cake. Nowadays I get  'visions' of this easy apple cake the minute temperatures drop a little and there’s that bit of fall in the air. I’ll even bake one even if there’s no Mary’s Dinner Club scheduled.

The beauty of this easy apple cake recipe is that it reminds a bit of apple strudel, but is much easier to make as it is generally just baked into a rectangular shape straight on the baking tray.

I can personally attest that this easy apple cake makes perfect breakfast food and just about the best kind of sweet you could have with that traditional Austrian afternoon coffee… preferably on an early fall day with the sun rays falling low onto the kitchen table. If for some miraculous reason you have any leftovers, this easy apple cake keeps well in the fridge and freezes beautifully.

Ingredients for your easy apple cake

for an entire baking tray (approx 20 pieces)

  • 500 g flour
  • 1 teaspoon baking powder
  • 100 g caster sugar
  • 8 tablespoons oil
  • 1 egg
  • 6 tablespoons curd, sour cream or yogurt
  • a dash of salt
  • 1 tablespoon (apple) vinegar

For the filling

  • 1.5 kg apples (sour)
  • 1 tablespoons lemon juice
  • 2 tablespoons rum (optional)
  • A small handful of raisins and/or nuts (optional)
  • 1-2 tablespoons sugar
  • 1 tablespoon cinnamon


  • 2 tablespoons bread crumbs to sprinkle onto the bottom of your baking tray
  • 1 egg yolk mixed with a few tablespoons of milk to brush on top before baking
  • 1 – 2 tablespoons caster sugar to sprinkle on top in the end

Directions for your easy apple cake

- Sift flour and baking powder and mix all ingredients into a smooth dough - Wrap in plastic wrap and let rest in the fridge for about 30 minutes - Peel apples, cut into quarters and slice - Mix in sugar, cinnamon and rum - Divide dough and roll out two pieces (thickness about ½ cm) each the size of your (deep) baking try - Grease tray, sprinkle with breadcrumbs - Place first sheet of dough, spread out the apple mix evenly - Cover with second sheet of dough (roll dough onto rolling pin and unroll onto apples)

NB: If the size of the dough sheets is not quite right, you can easily do some ‘patching up’ by pressing pieces of dough into the areas where it’s needed

- With a fork poke holes into the top layer and brush with egg yolk - milk mix - Bake for about 45 minutes at 170°C - Let cool and sprinkle with caster sugar

Ideally do the baking of this easy apple cake on a Sunday afternoon so you can enjoy the wonderful smells from beginning to end and try the cake while warm. It’ll become slightly firmer and the flavor of the apples richer once it’s cooled. It also keeps and freezes really well. Enjoy!

Mary Anglberger

I’ve been travelling the world for over 20 years teaching English and am now taking time to follow my passion for photography and writing. I want to share all the things, events and people that have inspired and inspire me and spread those positive vibes all around.

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