German Apple-Almond Cake

German baking, I don’t think, gets its due. It’s partially because the names of the pastries and baked goods don’t exactly roll right off most of our tongues. Kartoffel-Käse Dinnede, Zitronenbiskuitrolle, Aachener Poschweck, Schwäbischer Prasselkuchen, and, well…I’ll quit now, because it’s taking me too long to hunt down all those keys on my keyboard. And I’d rather be wrapping my tongue around German cakes and cookies, rather than trying to…

A delicious cake loaded with apples and almond paste, which makes this cake extra-moist. A recipe from Classic German Baking for the fall, and the holidays!

German Apple Almond Cake recipe

German baking, I don’t think, gets its due. It’s partially because the names of the pastries and baked goods don’t exactly roll right off most of our tongues. Kartoffel-Käse Dinnede, Zitronenbiskuitrolle, Aachener PoschweckSchwäbischer Prasselkuchen, and, well…I’ll quit now, because it’s taking me too long to hunt down all those keys on my keyboard. And I’d rather be wrapping my tongue around German cakes and cookies, rather than trying to wrap it around their names.

Fortunately Luisa Weiss, who writes one of my favorite blogs, Wednesday Chef, has published them in a very accessible collection of recipes, Classic German Baking. This beautifully written cookbook features traditional German favorites, adapted for kitchens everywhere. (And yes, there’s a guide at the end of the book for how to pronounce everything.) It’s one of those cookbooks that you’ll bookmark several recipes in on your first glance, like I did. Then during the next few weeks, you’ll spend your way baking through them.

Luisa was born in Berlin. Her mother is Italian, and she’s lived in Germany, France, and the United States. So you’ll be happy to hear that all the cakes, cookies, tortes and kuchens are completely do-able in any kitchen, using ingredients that are easy to get. And for the few that might pose a challenge, like spiced plum butter and quark, she gives recipes on how to make them yourself.

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Chocolate, Tahini and Buckwheat Marble Cake with Chocolate Glaze

Gosh, it seems so long ago when food blogging started. But once word got out, others started jumping in. Not only were there new and even more diverse voices from around the world to be heard, but the next geners were better with their cameras than the rest of us were, setting the standards for the future. (For me, it was quite a learning curve….

Gosh, it seems so long ago when food blogging started. But once word got out, others started jumping in. Not only were there new and even more diverse voices from around the world to be heard, but the next geners were better with their cameras than the rest of us were, setting the standards for the future. (For me, it was quite a learning curve. All I used to know how to do was bake cookies and cakes!) One who really stood out was Aran Goyoaga of Cannelle et Vanille. Her photographs were stunning, she was also from the Basque region, from a family of pastry chefs, so her recipes were solid too.

As people like Pim of Chez Pim went on to open a series of amazing Thai restaurants and earning a Michelin star, Clotilde became a personal coach, Adam of Amateur Gourmet moved to LA to be a screenwriter, Graham of Noodle Pie became an editor and writing coach, Elise, who moved back home with her parents and learned how to cook, sold her massively successful blog, and Matt of MattBites became a much sought-after food photographer, and Aran opened her own photography studio and wrote three cookbooks, including her newest Canelle et Vanille Bakes Simple. Whew!…has time flown by or what?

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