rosemary… apples… combined in a cake…

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After having spent some time w/ apple tart & even more apple tart in September based on the generous apple gift by friends – apple cake appears once more: this time we create an apple cake w/ lots of apples & the somewhat surprising (i. e. unfamiliar) flavour of rosemary.

It’s a no-fuss cake: just combine cake batter & apple slices… & add rosemary flavour! If you need some coffee cake or something more substantial for dessert (you may add whipped cream or a scoop of vanilla ice-cream…) it’s exactly what you may think of…

What do we need?

It’s not more than:

  • apples (Boskoop apples are great for a cake)
  • rosemary (a twig & ground rosemary)
  • an organic lemon (juice & zest)
  • flour
  • sugar
  • butter
  • eggs.

Start w/ preparing the springform by lining the bottom w/ baking parchment & oiling bottom & edge – after having started the oven (preheat to 160° C w/ fan).

Melt the butter & let it cool down.
Grate the lemon zest & press the lemon juice.
Peel the apples, core them & cut them into thin slices – add the lemon juice & mix well.

Afterwards grip your electric handheld mixer & beat eggs & sugar until fluffy. Add the flour w/ the ground rosemary & the lemon zest. Add the melted butter as well – the cake batter is rather runny now.

Fold in the apple slices.

Pour the mess in the springform & let it bake for about 40 min in the preheated oven.

If ready – make the famous test w/ the wooden pin… – let it rest for about 5 min on a cooling rack before removing the edge of the springform.

In the meantime prepare the rosemary syrup.

Just add water, sugar & some sprigs rosemary, bring it to a boil & let it simmer for about 10 min – then drain the syrup.

W/ a wooden pin – used for testing the cake in the oven – make lots of holes in the still hot cake & brush the rosemary syrup all over the cake.


…more than once… Finally sprinkle vanilla sugar all over the top.


When cooled down transfer to the final plate & remove carefully the baking parchment. (Start w/ loosing the edge & then just pull the paper while securing the cake w/ your other hand.)



rosemary... apples... combined in a cake...
Just take some cake batter, some apple slices & rosemary - you'lll get an extraordinarily flavoured soft apple cake!
Prep Time30 minutes
Cook Time50 minutes
for the apple filling:
  • 3 - 4 Boskoop apples about 500 - 750 g / peeled & cored
  • juice of an organic lemon
for the cake:
  • 5 eggs
  • 175 g sugar
  • 200 g all-purpose flour
  • 1,5 tsp baking powder
  • a pinch of salt
  • 150 g melted butter
  • 1 tsp ground rosemary
  • zest of an organic lemon
  • some oil w/o taste of its own OR lemon flavoured OR butter for the springform
for the syrup glaze:
  • 7 tbsp water
  • 2,5 tbsp sugar
  • 1 sprig rosemary
  • 1 packet vanilla sugar about 20 g
  • a handhelt electric mixer
  • a springform 26 cm
how to:
  • Line the bottom of the springform w/ baking parchment & grease bottom & edge.
  • Preheat the oven to 160 degrees C w/ fan.
  • Grate the lemon zest & press the juice.
  • Melt the butter & let it cool.
  • Peel the apples, core them & cut them into thin slices.
  • Add lemon juice & mix well.
  • Mix flour & baking powder; add salt & ground rosemary & lemon zest.
  • W/ a handhelt electric mixer (beater elements) beat the eggs & the sugar until fluffy.
  • Add flour mix.
  • Add melted butter.
  • Fold in the apple slices.
  • Pour the batter w/ the apple slices - rather thin - into the springform.
  • Let it bake for about 40 min.
  • Make the test w/ the wooden pin... maybe add another 5 min.
  • In the meantime mix water & sugar & bring it to a boil.
  • Add a sprig rosemary, let it simmer for about 10 min & strain the syrup.
  • Let the cake in the springform cool down for about 5 min.
  • Open the springform & remove the edge.
  • Use the wooden pin to make some holes in the hot cake.
  • Brush the hot cake w/ the syrup which is absorbed by the the cake immediately.
  • Finally sprinkle the vanilla sugar on top.
  • When at room temperature shift the cake on a cake platter & remove the baking parchment.
Cook Time: It's 10 min for the syrup & 40 min for the cake.
Boskoop apples: I like Boskoop apples for baking (& cooking), but you may substitute by any other apple suitable for baking.
Amount of apples: it works w/ 500 g as well as w/ 750 g of apple slices - adjust as you like.
You may store the cake on your kitchen counter for 1 - 2 days (covered). In the fridge it’ll last at least for 3 - 4 days.
Sorry: no experience w/ freezing!


(information on equipment)


The vanilla sugar combines w/ the cake & soaks partly in.

For this cake I used about 500 g apple slices. As you’ll read in the recipe box you may also use up to about 750 g apple slices.

I made a test…


On the left there is the „500 g“ cake while on the right there is the „750 g” cake…
On the left there is a „cake lover“ cake while on the right there is an „apple lover“ cake…

It works both ways: Also when using 750 g apple slices the cake won’t collapse, however, the juices of the apples will dominate the cake so that it „settles“ & gets somewhat „creamy“ here & there.

Therefore: Add as many apple slices as you like, but stay in the range from 500 g to 750 g!


The recipe…
I got a journal paper clipping w/ the recipe from my mother-in-law. Then I found the recipe in the Internet leading me to Judith Hann’s cookbook „Herbs“ (the source)*:


I mainly adapted the recipe to my 26 cm springform, reduced somewhat the amount of sugar & preferred ground rosemary in the cake instead of chopped sprigs.

*All books are affiliate links to (details Datenschutz).
Alle Bücher sind über affiliate links mit verknüpft (s. a. Datenschutz).



The businesswoman w/ too many office hours thinks

It’s a nice & easy cake w/ an extraordinary flavour – that’s exactly its USP. I think it’s perfect for many events as well as going w/ my afternoon espresso to get rid of the leftovers.



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keep it simple. be flexible. always.