Long live apple pie!

A special occasion for a cake

This rather unusual day dedicated to apple pie is likely rooted in the deep affection many Americans have for this popular dessert. The long tradition of apple pies in American cuisine has given the dessert cultural significance. In many homes, diners and restaurants, it is served as a delightful dessert.

That’s why the day’s events also involve baking and feasting. But baking apple cake isn’t just a staple of American cuisine. In German cuisine, too, fruit cake is a firm favourite with a rich history – and Grandma’s apple cake recipe is sometimes a well-kept family secret. So this is the perfect occasion to take a closer look at this much-loved cake.

The value of the apple in the cake

What would the cake be without its eponymous main ingredient? Probably rather ordinary, perhaps a bit dry. It is the apple that makes the cake special, offering a real taste experience depending on how it is prepared. But what exactly makes the apples in it so special?

Health

The saying ‘An apple a day keeps the doctor away’ refers to the health benefits of this popular fruit. Thanks to their wide range of nutrients, eating apples can, for example, help to reduce the risk of cancer, diabetes or cardiovascular disease. Depending on the variety, apples contain, for example:

• many Fibre: These can help to lower cholesterol levels, regulate blood sugar levels or aid digestion.

• numerous Vitamins: Various B vitamins, as well as vitamins C, E, K and A, boost the metabolism, strengthen the immune system and support eyesight.

• Minerals: High levels of iron, magnesium, calcium and potassium play an important role in muscle and bone health, blood pressure and nerve function.

• high Water content: Around 85 per cent of the fruit is made up of water – which makes it an excellent thirst-quencher.

• important Phytochemicals: These so-called phytochemicals have an antioxidant effect, protect the body from damage caused by free radicals and reduce the risk of disease.

Tip: As for the question ‘Should you eat the skin or not?’, with apples it’s best to eat it. This is because a large proportion of the health-promoting nutrients are found in or just beneath the skin. What’s more, red apples generally contain more of these valuable nutrients than green ones.

Diversity

Large, small, red, green, sweet, sour… There are thousands of different varieties worldwide, each with its own size, colour, flavour and nutritional value. By no means are they all suitable for eating. In Germany, the Elstar, Braeburn and Jonagold apple varieties are particularly popular. They have different flavours and also vary in terms of their firmness and juiciness.

Which varieties are particularly suitable for baking?

If you want to conjure up the perfect apple cake – one that’s full of flavour and retains the texture of the fruit – you should choose the right varieties of apple. Baking apples generally have firm flesh, are less watery and develop a wonderful flavour when baked. These characteristics apply, amongst others, to varieties such as Braeburn, Boskop, Elstar and the lesser-known Jonathan. Firm apples with a sweet-tart flavour always work well in an apple cake.

Availability

Another undeniable benefit of apples is their wide availability. Local apples are in season in autumn, but thanks to their good keeping quality, they can be enjoyed over many months. Ideally, the fruit should be stored in a cool, dark place at temperatures between 0 and 5 degrees Celsius. As they are sensitive to pressure, the apples should also be stored side by side rather than stacked on top of one another.

Under ideal conditions, apples can keep for up to 5 months. So there’s no need to always go for something exotic when there’s such a delicious and healthy variety of apples right on your doorstep.

Apple cultivation in Germany

The apple, whether used in a cake or not, is an integral part of the cultural landscape – and not just in the United States. The apple is considered the Germans’ favourite fruit – and this popularity is no coincidence: the growing conditions for these round classics are favourable, and apple cultivation is flourishing. Apple trees are not only a familiar sight in our countryside; Germany also boasts the largest contiguous fruit-growing region in Northern Europe – the Altes Land – and 90 per cent of this area is used for growing apples.

A variety of recipes for this classic dish to beat boredom

There are countless ways to bake a moist and delicious apple cake: sunken or covered apple cake, apple strudel, apple galette, with or without custard, as a tray bake or a layer cake. When it comes to the dough, you can choose between yeast dough, sponge mixture or shortcrust pastry. If you deviate from classic recipes, different ingredients are often used as baking ingredients Spices or mixed in with nuts and raisins. Or perhaps Grandma’s traditional recipe contains a secret ingredient that makes the biscuits irresistible.

Apple tarts, whether made to a traditional recipe or in a modern variation, are usually a treat whether served cold or warm. They are also often enjoyed with a scoop of vanilla ice cream or whipped cream. All in all – an absolute and guaranteed treat for the taste buds!

Does a baked apple retain its valuable nutrients?

Although some of the nutrients and vitamins are lost during baking, many valuable nutrients are retained. To ensure that fibre, antioxidants and minerals remain as stable as possible even after cooking, an apple cake should not be baked for too long and, ideally, should be baked at a low temperature.

The Art of Apple Cake with Ehlert

As supply chain specialists for consumer goods in the food production sector, we have everything it takes to produce high-quality food. Even when it comes to turning excellent apple pie recipes into reality.

Our wide-ranging range includes workwear, equipment and essential ingredients such as flour and sugar. And when it comes to packaging or creating an eye-catching display using doilies, we’re here to help you showcase the diversity of apple cake to the full.

On that note: Here’s to the classic!