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For apple cakes, the batter often is enriched with marzipan or almond paste, the fruit and nuts a common German pairing, says Weiss, author of “Classic German Baking.” “There are lots of apple cakes in the book, and in German baking. And they’re all really nice,” says Weiss, an American who moved to Berlin a decade ago.
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.
“There are lots of apple cakes in the book, and in German baking. And they’re all really nice,” says Weiss, an American who moved to Berlin a decade ago.
In nearly all cases, fruit is arranged over a rich yet light batter that bakes up and around the fruit, surrounding it with a tender, golden crumb. For apple cakes, the batter often is enriched with marzipan or almond paste, the fruit and nuts a common German pairing, says Weiss, author of “Classic German Baking.”
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