Buttery German Apple Cake

Ingredients

• ½ cup (1 stick) unsalted butter, cut into pieces, room temperature, plus more for the pan
• ¼ cup plain fine breadcrumbs
• ⅔ cup granulated sugar
• 1 Tbsp finely grated lemon zest
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup all-purpose flour, plus more for dusting
• 1 large egg, lightly beaten
• 1 tsp vanilla extract
• 3 Tbsp apricot preserves
• 3 medium firm apples, such as Pink Lady or Honeycrisp
• ½ cup powdered sugar
• 3 Tbsp fresh lemon juice
• Unsweetened whipped cream, for serving

Directions

1. Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch springform pan with butter, then coat with the breadcrumbs, tapping out the excess.
2. Whisk the granulated sugar, lemon zest, baking powder, salt, and flour in a large bowl. Make a well in the center and add the egg, vanilla, and butter. Stir with a fork in a circular motion until the dough forms large clumps, then knead gently with lightly floured hands until it comes together in one soft mass.
3. Press the dough into the bottom of the pan in an even layer, using the bottom of a dry measuring cup (dust with flour if it sticks). Spread the apricot preserves in a thin layer over the dough.
4. Peel and quarter the apples, and cut out the cores. Make thin parallel crosswise slices in each quarter without cutting all the way through, so each stays in one shingled piece. Arrange the quarters flat side down in concentric circles over the dough, trimming to fit.
5. Bake, rotating the pan halfway through, until the apples and crust are golden, 55–60 minutes. Let cool 15 minutes.
6. Whisk the lemon juice gradually into the powdered sugar until a thick but pourable glaze forms. Remove the pan sides and brush the glaze lightly over the top and sides. Cool completely and serve with whipped cream.