Oats and Two Apples, the German Apple Cake I Bake Every Week

My neighbor Hilde grew up in a little village outside Stuttgart, and the first time she invited me for coffee she served this humble apple and oat cake straight from the pan. One apple is grated so it melts into the batter and keeps it moist, the other is cut into chunks so every bite has soft fruit. There is no white flour, just rolled oats, eggs and a little honey. I begged for the recipe that same afternoon, and now I bake it nearly every week in apple season for breakfast or with afternoon coffee.

Servings: 9 · Prep: 15 min · Cook: 35 min

Ingredients

• 1 1/2 cups (135 g) rolled oats (old-fashioned)
• 2 medium apples
• 2 eggs
• 1/3 cup (80 ml) whole milk
• 3 tbsp (60 g) honey or maple syrup
• 2 tbsp (30 g) butter, melted
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 pinch salt
• 1/3 cup (40 g) walnuts, chopped

Method

1. Heat the oven to 350°F (175°C). Butter an 8-inch (20 cm) square pan and line the bottom with parchment paper.
2. Peel and core both apples. Grate one on the large holes of a box grater. Cut the second into small 1/2-inch (1 cm) cubes and set aside a handful of cubes for the top.
3. In a large bowl, whisk the eggs, milk, honey, melted butter and vanilla until smooth.
4. Add the oats, baking powder, cinnamon and salt and stir well. Fold in the grated apple, most of the apple cubes and most of the walnuts.
5. Let the batter rest for 10 minutes. The oats soak up the liquid and the batter thickens; this is what gives the cake its soft, sliceable texture instead of a crumbly one.
6. Spread the batter in the pan and scatter the reserved apple cubes and walnuts on top, pressing them in lightly.
7. Bake for 30 to 35 minutes, until the top is golden, the edges pull away from the pan and the center feels firm when you press it gently.
8. Let the cake cool in the pan for at least 15 minutes before cutting it into 9 squares. It firms up as it cools, so be patient.

Tips and variations

• For a smoother cake, pulse half the oats in a blender into a coarse flour before mixing.
• Pears, or a handful of raisins soaked in warm water, work beautifully in place of one apple.
• Leave out the honey if your apples are very sweet; the cake will be less sweet but still delicious.
• Keep squares covered in the fridge for up to 4 days and warm them for 20 seconds in the microwave.

Thank you, Hilde, for sharing this one. I hope it becomes a weekly favorite in your home too. Enjoy!