Rahmapfelkuchen (Apple and Rum Custard Cake)

Rahmapfelkuchen (Apple and Rum Custard Cake)

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 8

    • About This Recipe

    “I adopted this recipe from Recipezaar. I am German and usually like that kind of German Apple Cake, so I thought I’d give this recipe a home. I have not yet made it to see if it needs updating, but will try some time soon. If you make this before me please let me know what you think!”

    Ingredients

    CRUST

  • 1 1/2 cupsflour, Unbleached, Unsifted
  • 5tablespoonssugar
  • 1tablespoonlemon, rind of, Grated
  • 2/3 cup butter or 2/3 cupmargarine
  • 1largeegg yolk
  • 1tablespoonmilk

    • FILLING

  • 1/2 cupsoft breadcrumbs
  • 2tablespoons butter or 2tablespoonsmargarine, Melted
  • 4cupsapples, Tart, Sliced
  • 1tablespoonlemon juice
  • 1/4 cupsugar
  • 1/4 cupraisins( Soak raisins in 1/4 cup rum for 1/2 hour before using.)
  • 1/4 cuprum
  • 3largeeggs, Beaten
  • 1/3 cupsugar
  • 1 3/4 cupsmilk

    • Directions

  • CRUST:
  • To make crust, mix flour, sugar, and lemon rind.
  • Cut in butter or margarine until mixture resembles coarse crumbs.
  • Add egg yolk and 1 T of milk; mix gently to form a dough.
  • Pat into bottom of a 10-inch Springform pan that has sides only greased.
  • Press dough up sides of pan for 1 inch.
  • FILLING:
  • Toss together bread crumbs and melted butter.
  • Spread evenly over pastry crust.
  • Toss apple slices, lemon juice, and 1/4 c of sugar.
  • Spread apples over crumbs.
  • Drain raisins, reserving rum, and sprinkle raisins over apples.
  • Bake in a preheated 350 degree F. oven for 15 minutes.
  • Beat eggs and sugar until thick and lemon-colored.
  • Stir in milk and reserved rum.
  • Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
  • until custard is set.
  • Cool completely before serving.
  • Do NOT remove springform pan until cool.

    • Reviews

  • “How disappointing… I followed the recipe exactly–I wonder what I might have done wrong… Even my husband, who eats almost anything you put in front of him, didn’t like it. Very little sugar, no taste… Sorry, but we did not like it at all.”

  • “It was a good dessert.I followed the recipe as written.I didn’t have a springform pan so I used a casserole type pan.I wasn’t able to take it out of the pan, so I just served it in the pan, which worked out just fine.Next time I will add more rum, as I love rum. Thanks for sharing.”

  • “This is a wonderful custard cake, something you would find at a upper class bakery.I used some cinnamon and I canned some apple pie filling (Ball’s Recipe) and used both, sliced apples plus the canned apple pie filling and no rum. I used 1/2 and 1/2 instead of milk and it was probably one of the best things I have baked. Tasty!!!!!”

  • “This was a very nice dessert and I will be making it again soon. I did find it had a bit to much lemon in it for me, although I am a lemon lover I really wanted the Rum and Raisin flavor to stand out.I think I will alsoadd a little rum flavoring to increase the rum flavor a bit more. Thanks”

  • “This was a wonderful dessert.Everyone in our family (from age 5-70) loved it!One note: I think it would have helped if I had used fresher raisins and let them soak longer.As it was, they were overcooked.”

  • “This was a delicious cake.I made it exactly as the recipe stated, but, since we don’t do alcohol, I used boiling water to which I had added some rum flavouring to soak the raisins in. I used Bramley cooking apples that we picked off the ground in the orchard by our cottage(windfalls). I also had a mixture of golden and ordinary sultanas.It did take mine an extra 15 minutes longer in the oven for the last baking period, but that could be because I have a fan oven.All in all I would say this is a fabulous cake that I know my husband will be begging me to make again and again!”

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