German Apple Cake Wpenuche Glaze Food

GERMAN APPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
• In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
• Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

GERMAN APPLE CAKE W/PENUCHE GLAZE

Steps:

• -Preheat oven to 350 degrees F. Grease and flour one 9x13 inch cake pan.
• -In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar.
• -Combine the flour salt, baking soda, and ground cinnamon together in a bowl.
• -Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick.
• -Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• -Bake at 350 for 45 minutes or until cake tests done. Let cake cool on a wire rack. Glaze when cake is cool.
• For the Glaze:.
• -In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened.
• -Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable.
• -Glaze cooled cake immediately as glaze will harden fairly quickly.

GERMAN APPLE CAKE (APFELKUCHEN)

Steps:

• Preheat oven to 350 F. Butter a 10 to 11 inch springform pan or a pan with a removable bottom.
• Peel the apples, remove the core, dice/slice them (not too thick), place them in a bowl and stir in a tablespoon or two of lemon juice (to prevent browning). Set aside until the batter is ready.
• In a small bowl combine the flour, baking powder, and salt. In a large mixing bowl beat the butter, sugar, milk, vanilla extract, and cinnamon until pale and creamy/frothy. Beat in the eggs one at a time, mixing thoroughly before adding the next egg. Stir in the flour until combined but don't over-stir.Pour the apples into a colander and let them drain. Set aside a few pieces/slices to press into the top of the cake at the end. Stir the apple pieces into the batter and scoop the batter into the greased pan. Use the apple pieces you set aside and press them into the top of the batter. Bake for 40-55 minutes until a toothpick inserted into the center of the cake until comes out clean. Let the cake cool in the pan for 15 minutes and then remove it to let it cool completely.
• If using the sugar cinnamon or apricot jam toppings (see blog post "Optional Toppings" for instructions), apply it while the cake is hot and then let the cake cool. If using powdered sugar, sprinkle it over the cake once it's cooled. Serve the cake on its own, with some whipped cream, or serve it with vanilla ice cream and/or a drizzle of homemade caramel sauceStore the cooled cake in a cake saver or airtight container. This cake will be even more moist the next day. Will keep at room temperature for up to 3 days or can be refrigerated a little longer.

GERMAN APPLE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. tube pan. Combine the first 3 ingredients; set aside. , In a large bowl, beat eggs and sugar. Combine oil and orange juice and add alternately with dry ingredients to egg mixture. Beat until smooth; add vanilla and beat well. , Pour half of the batter into prepared pan. Arrange half the apples over the batter. Combine cinnamon and sugar and sprinkle half over the apples. Top with remaining batter, apples and cinnamon mixture. , Bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Cool 1 hour before removing from pan. Cool, apple side up, on a wire rack. If desired, sprinkle with confectioners' sugar.

GERMAN APPLE CAKE WITH CARAMEL GLAZE

Steps:

• Beat the eggs and sugar; add the oil, juice and vanilla alternately with the flour, baking powder and salt. (If you are mixing by hand, combine the dry ingredients first.)
• Pour half the batter into a bundt or tube pan sprayed with non-stick cooking spray. You can also use a 9x13 inch pan.
• Top with half the apple slices. Combine the 3 tablespoons sugar and 2 teaspoons cinnamon and sprinkle half the mixture over the apples.
• Top with remaining batter, apples and cinnamon sugar.
• Bake at 350 degrees for 1 hour and 10 minutes.
• Cool in pan 1 hour, then remove to serving platter.
• To make glaze: melt the butter in a small saucepan over medium/low heat. Stir in the sugar and milk and boil 3 minutes, stirring constantly, until the sugar crystals are dissolved. Cool several minutes, to drizzling consistency, then spoon over the cake, letting some of the glaze drizzle down the sides.

HONEY-GLAZED GERMAN APPLE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 335°F (170°C). Grease a 9-inch (22 cm) tart pan (with a removable base) with butter, then dust with flour, turning to coat evenly and tapping out the excess.
• In a large bowl, cream the sugar, butter, and lemon zest together with an electric hand mixer until light and fluffy, 2-3 minutes.
• Make a well in the center of the creamed sugar and butter. Add the eggs, vanilla, and salt to the well. Beat to combine.
• Sift in the flour and baking powder, then beat just to incorporate. The batter will be thick and sticky.
• Using a rubber spatula, transfer the batter to the prepared tart pan and spread in an even layer, starting at the center and working toward the outer edges.
• Cut lobes off of the apples, then discard the cores.
• Stick a skewer crosswise through the flat side of each apple wedge, just deep enough so the skewer is not exposed; this will prevent the knife from cutting all the way through the apple. Set the apples flat-side down and thinly slice lengthwise, stopping your knife when you hit the skewer. Remove the skewers.
• Arrange the apples in a circle pattern over the batter and gently push in to submerge slightly.
• Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out almost completely clean. The cake will brown around the edges before it's done.
• In a small bowl, mix together the honey and water.
• Brush the honey mixture over the top of the warm cake.
• The cake can be served immediately, but it is even better the next day, as the apples will infuse the cake with their flavor when left to sit covered at room temperature overnight. Remove the tart ring, then slice and serve.
• Enjoy!

GERMAN APPLE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and four a 9x13 inch pan. In a medium bowl, mix together flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, combine eggs, oil and sugar. Beat until foamy. Add flour mixture and beat well. Add vanilla and stir in chopped apples and walnuts. Pour into a 9x13 inch pan.
• Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool, then spread with cream cheese frosting.
• To make the frosting: In a medium bowl, combine cream cheese, softened butter, confectioners sugar and 1 teaspoon vanilla. Beat until smooth, then spread on cake.