Name: Zimtschnecken Apfel Kuchen
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Cuisine: German
Ingredients: 320g of plain wheat flour (Type 405).; 1/2 tsp of fine salt.; 100g of white sugar.; 3 tsp of cream of tartar baking powder.; 250ml of whole milk, fresh.; Two fresh eggs.; 1 tsp of vanilla paste.; 50g melted butter.; Two tart apples.; 3 tbsp sugar for apples.; 1 tsp ground cinnamon to mix with apples.; 90g butter, melted, for filling.; 100g light brown sugar.; 1 tbsp flour for filling.; 1 tbsp ground Ceylon cinnamon.; 170g powdered sugar.; 1 tsp vanilla paste for glaze.; 6-8 tbsp milk for glaze.

Fünf Stücke saftiger Apfelkuchen mit Glasur auf einem Rost. | magichouserecipes.com

My kitchen's filled with the smell of one of my all-time favorite treats today. This cinnamon roll apple cake brings together everything I love about fall: juicy apples, warm cinnamon, and a fluffy batter that doesn't need yeast. When the sweet vanilla glaze pours over the still-warm cake, nobody can resist. It's a little piece of autumn happiness I'm happy to share with you all.

What makes my cake so special

The fall flavors in this cake make it my go-to choice for cozy afternoons. What's really great is how quickly it comes together when friends drop by unexpectedly. Fresh apples, cinnamon, and that sweet glaze just work perfectly together. Having a slice can turn any day around.

Ingredients for my fall dessert

Flour: 250g fine spelt flour that I always sift beforehand.
Sugar: 150g regular for the batter and 50g brown for the filling.
Baking powder: One packet from my favorite brand.
Milk: 150ml at room temperature for the ideal batter.
Eggs: Two fresh ones from the farmers market.
Vanilla: One pod scraped for the best flavor.
Butter: 80g melted and split into two portions.
Apples: Two Boskoop or Elstar from grandma's garden.
Cinnamon: A spoonful of Ceylon tastes the best.
Glaze: Powdered sugar, milk, and real vanilla.

How to make my cake turn out great

Getting ready: First I heat the oven to 170 degrees. My favorite pan gets a layer of fat.
The apples: Dice them and mix with sugar and cinnamon for juiciness.
The batter: Mix dry ingredients then add the wet ones. Fold in the apples.
The cinnamon filling: Combine butter, sugar, flour and cinnamon and work it in.
Baking time: Bake for 35 minutes until golden brown, the smell is incredible.
The finishing touch: Pour vanilla glaze over the cooled cake.

Juicy apple chunks with a glazed sugar coating, displayed on a wire rack. | magichouserecipes.com

My favorite helpful hints

After many tries, I've found that tart apples like Boskoop work the best. I always put the glaze on while the cake's still warm so it soaks in nicely. For big family gatherings, I just double the amounts.

Different spice options I use

Sometimes I throw in a pinch of cardamom or my homemade baked apple spice mix. Chopped walnuts make it even more fall-like. When the pear harvest is good, I swap them for apples.

How to keep it fresh

Under my cake dome, this treat stays wonderfully moist for three days. I often freeze individual pieces too. Wrapped separately, they're perfect when you suddenly crave something sweet.

Answers from my baking corner

Different fruits? Pears and plums are my top picks.
No special baking powder? Regular works fine too.
Without glaze? A light dusting of powdered sugar will do.

A tray with square apple cake pieces topped with a glazed surface. | magichouserecipes.com

The pan makes all the difference

My 26cm springform pan works perfectly for this cake. For a large sheet pan, I double everything. The batter doesn't rise much so a normal pan height is fine. Sometimes I sprinkle coarse sugar on top which gets wonderfully crunchy.

My glaze variations

I sometimes make the glaze with apple juice for extra fruitiness. When I want it creamy, I add cream cheese. My secret trick is adding a hint of cinnamon to the glaze which makes it even more flavorful.

My favorite ways to serve it

In fall, I love adding a scoop of vanilla ice cream or fresh whipped cream. A hot apple punch goes perfectly with it. For guests, I cut smaller pieces which also work great for buffets.

Eco-friendly baking joy

I prefer getting apples from the farmer next door. I store leftover pieces in reusable containers. Any extras get turned into a tasty dessert with vanilla pudding and cream.

Sweet, glazed apple cake pieces on embossed paper under a wire rack. | magichouserecipes.com

Why this cake means so much to me

This cinnamon roll apple cake comforts me on gloomy days. It smells like autumn, tastes like childhood, and just makes you happy. It's a treat I love sharing because it brings so much joy.

Frequently Asked Questions

→ Welche Äpfel eignen sich zum Backen?: Wählen Sie saure Äpfel mit festem Fleisch, wie Braeburn, Boskop oder Holsteiner Cox. Sie schmecken frisch und bleiben schön in Form.
→ Geht auch eine andere Backform?: Sie können eine kleine rechteckige Form oder eine Springform mit 26 cm Durchmesser nutzen. Verdoppeln Sie die Menge für größere Blechkuchen.
→ Wann glasieren?: Die Vanilleglasur passt sowohl auf ein warmes als auch abgekühltes Backwerk. Entscheiden Sie nach Geschmack.
→ Wie bleibt der Kuchen frisch?: Bewahren Sie ihn in einer luftdichten Dose auf. Bei Raumtemperatur hält er etwa 3 bis 4 Tage.
→ Kann der Kuchen tiefgefroren werden?: Ja, frieren Sie den Kuchen ohne Glasur ein. Glasieren Sie ihn nach dem Auftauen für das beste Ergebnis.

Zimtschnecken Apfel Kuchen