Vienna Apple Cake
A delightful apple cake with a flaky dough, sweet apples, raisins, and almonds, perfect for a cozy dessert or afternoon treat for family and friends.
Ingredients
Instructions
- Beat together egg yolk, cold water, salt, and lemon juice.
- Cream the butter.
- Blend the egg yolk mixture into the butter.
- Add sifted flour and baking powder to form a dough.
- Divide the dough in half.
- Roll one piece out thin and fit into a greased 12 x 6-inch pan.
- Peel, core, and chop apples finely with raisins and almonds.
- Spread the apple mixture over the dough in the pan.
- Roll out the remaining dough thin and place over the apple filling.
- Brush the top with beaten egg.
- Bake in a hot oven at 400°F (200°C) for 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the apple mixture. If you don't have almonds, walnuts or pecans can make a great substitute. Ensure the dough is chilled for easier rolling, and dust your work surface with flour to prevent sticking. This cake can also be made with other fruits such as pears or cherries for a twist.
Serving Suggestions
Serve warm or at room temperature, optionally dusted with powdered sugar for a delightful finish. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving it alongside a light salad or a hearty soup like Vegetarian Lentil-Barley Soup.
Storage & Reheating
Store leftover Vienna Apple Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 20-30 seconds or warm in an oven at 350°F (175°C) until heated through, about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Vienna Apple Cake contains roughly 222 calories, with 4g protein, 30g carbohydrates, and 11g fat. It is a good source of vitamin C (17% of the Daily Value), calcium (16% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 506mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. However, the texture may be denser, so consider adding a bit more liquid if needed.
How can I make this cake gluten-free?
To make this cake gluten-free, use a 1:1 gluten-free flour blend. Ensure that the baking powder you choose is also gluten-free. The rest of the ingredients should be naturally gluten-free, but always check labels for any hidden gluten.
What type of apples are best for baking in this recipe?
For baking, tart apples such as Granny Smith or Honeycrisp work well due to their ability to hold shape and balance sweetness. Avoid overly soft apples as they may turn mushy during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).