Saverne French Apple Cake



Saverne French Apple Cake


  • 1 cup flour
  • 1 tsp baking powder
  • ¼ tsp kosher salt
  • 1 stick (½ cup) unsalted butter, at room temperature
  • 2/3 cup sugar, plus more for sprinkling over cake
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 TBS Saverne Classic Sauerkraut brine
  • ¼ cup Saverne Classic Sauerkraut, drained
  • 3 cups baking apples, peeled, and grated, about 2 apples (granny smith, honey crisp or fuji work the best)
  • Powdered sugar for dusting


  • Pre-heat oven to 350 degrees.  Grease an 8-inch springform pan and spray with non-stick cooking spray and place on baking sheet.
  • Whisk together flour, salt and baking powder in a small bowl
  • In a stand mixer with the paddle attachment, cream butter, and sugar together until light and fluffy, about 3 minutes.  Add eggs one at a time, beating well and scraping sides after each addition.  Add vanilla and brine and mix well.  
  • On low speed, add flour until just combined, fold in apples and sauerkraut.
  • Pour batter into the springform pan and sprinkle with 1 TBS granulated sugar.
  • Bake for 30-45 minutes or until cake is golden and a toothpick inserted into the center comes out clean.  
  • Once cool run a knife around the edge of the cake and remove sides.  Dust with powdered sugar if desired and serve!