Luisa Weiss acknowledges — in all humility — that her apple-almond cake is the best she’s ever eaten. She also admits that her recipe is based on one she found on the side of a package of generic, store-brand almond paste.
Called Apfelkuchen, it’s one of an endless array of fruit-topped cakes that change with the seasons in Germany. Rhubarb in spring. Sour cherries or berries in summer. And, of course, apples in fall.
In nearly all cases, fruit is arranged over a rich yet light batter that bakes up and around the fruit, surrounding it with a tender, golden crumb.