We have various types of German apple cake and recipes abound. Here's one for a gedeckter Apfelkuchen (covered apple cake)
For the dough:
* 400g / (3 1/3 cups) pastry flour (Type 405)
* 2 teaspoons baking powder
* 100g (1/2 cup) sugar
* 200g (3/4 cup) soft butter
* 1 teaspoon vanilla sugar sugar
* 1 pinch salt
* 2 medium eggs
For the filling:
* 1 kg (2 1/4 lb) cooking apples
* 50g (4 tablespoons) sugar
* 1 pinch cinnamon powder
* 30g (3 tablespoons) raisins - you can soak them in 2 tablespoons rum or water to make them softer
* 50g (4 tablespoons) butter
* 1 tablespoon lemon juice
For the coating
* 200g (1 1/2 cup) icing sugar
* 2 tablespoons lemon juice
* Mix the flour and baking powder, add the other ingredients and stir using a hand mixer with kneading hooks. Briefly knead the dough with your hands, form a roll and let it cool for at least 30 minutes.
* Peel, quarter and core the apples and cut them into slices or smaller pieces, whatever you prefer. Sprinkle the apples with lemon juice to prevent they get brown.
* Melt the butter in a pan and lightly braise the apples with sugar, cinnamon and raisins. Let the mixture cool.
* Cut the dough into 2 halves, roll out the first piece of dough (larger than the size of the pan) and place it into a greased 26cm (10in) non-stick springform pan, form an edge about 3cm (1 1/8in).
* Spread the apples on the dough, roll out the rest of the dough and cover the apples. Press the edge of the cover against the dough edge you formed before.
* Prick the dough cover here and there with a fork.
* Bake in a preheated oven at about 180°C / 350°F for 45 to 55 minutes. Check the cake after 40 minutes, possibly reduce the heat to prevent the cake is getting too dark.
* Prepare a thick paste from icing sugar and lemon juice to cover the cake while it is still warm.
If you use cups instead of a scale, please check this page for flour facts and gram to cup conversion.
Other variations of German apple cake are