When I was a kid living in Germany, my mom would bake a freshly made cake and a pot of coffee (milk for us kids) on Sunday afternoons. She’d invite her friends and family, and they would sit and talk for hours. Visitors would bring flowers or sometimes even more cake or pastries from the local bakery. This is a tradition called “Kaffeeklatsch,” which means coffee+gossip.
This recipe is adapted from one of my new favorite pastry chefs, David Lebovitz. It’s perfect for Kaffeklatsch; it’s easy, packed with apples, and perfect for a cup of coffee.
Ingredients:
3/4 cup flour
3/4 tsp baking powder
pinch of salt
3-4 large apples ( I used Granny Smith)
2 large eggs, room temperature
3/4 cup sugar
1 tsp vanilla extract
7 tbsp unsalted butter or Earth Balance
Directions:
1. Preheat oven to 350 F.
2. Butter an 8 or 9-inch springform pan and place on a baking sheet.
3. Whisk the flour, baking powder, and salt in a small bowl.
4. Peel and core apples and cut them into about 1-inch pieces.
5. In a larger bowl, beat eggs until foamy, then whisk in sugar and vanilla. Add half of the flour mixture and half of the melted butter. Alternate with the rest of the flour and butter and stir.
6. Fold in all the apples and pour into the prepared springform pan. Even out the top to make sure it’s flat.
7. Bake the cake for about 50 minutes to an hour. You can test if it’s done by inserting a knife into the center of the cake and it comes out clean. Let the cake cool for 5 minutes before you loosen the edges of the cake from the pan. Remove sides of the cake pan. Serve with vanilla flavored yogurt and a strong cup of coffee!