Hunter Mountain German Apple Cake Food

MOUNTAIN APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt, baking soda, and cinnamon; set aside. Grease and flour an 8 inch Bundt pan.
• Whisk together eggs, oil, and 2 teaspoons vanilla extract until smooth. Mix in sifted dry ingredients until moistened, then fold in sliced apples, pecans, and walnuts. Pour batter into prepared Bundt pan.
• Bake cake in preheated oven until golden brown on top, and a toothpick inserted in the center comes out clean, about 1 1/2 hours. Stir together brown sugar, milk, butter, and 1 teaspoon vanilla extract in a saucepan. Simmer for 2 minutes, then pour over cake in the Bundt pan as soon as it comes out of the oven. Allow cake to cool in pan set over a wire rack until it is room temperature, about 4 hours.
• Whisk together mayonnaise, 1 teaspoon vanilla extract, and confectioners' sugar until smooth. Unmold cake and place onto a serving plate, spread icing over the top.

GERMAN APPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• To prepare cake, cream together shortening, sugars and eggs.
• Add dry ingredients and sour cream; mix well.
• Fold in apples.
• Pour batter into greased 9" x 13" baking pan.
• To prepare topping, mix all ingredients.
• Sprinkle over cake batter before baking.
• Bake for 50-55 minutes.

GERMAN APPLE CAKE

Steps:

• 1. In a large mixing bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• 2. In a small mixing bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers.

SANDRA'S GERMAN APPLE CAKE

Steps:

• Cake: Beat the eggs until light.
• Add and beat after each ingredient: oil, sugar, vanilla, baking soda, cinnamon, salt.
• Add the flour in 1/2 cup increments. It will be stiff.
• Fold in the walnuts.
• Fold in the apple slices.
• Pat the dough into an oblong cake pan that's been oiled and dusted with flour.
• Bake at 350°F for 45 to 60 minutes (or until a knife inserted in the middle comes out clean).
• Frosting: Combine the cream cheese, butter, vanilla and powdered sugar. Whip until creamy. Pour over the cooled cake.

MRS. VOLLMER'S GERMAN APPLE CAKE

Steps:

• For the crust:.
• Blend the softened butter with the sugar thoroughly.
• When creamy, add egg yolks vanilla and salt.
• Mix well.
• Blend in flour gradually, mixing lightly by hand until a homogenous mass.
• Pat dough into a 12" rectangular pyrex baking dish until it is evenly distributed over the bottom and part way up the sides.
• For the filling:.
• Peel and core apples and slice them into fairly thin slices.
• Sprinkle the slices with lemon juice, cinnamon and sugar as you go, placing them into a bowl, until all the apples are sliced.
• Warm the jam.
• If it is in a glass jar, loosen the lid and place the jar in a small pot of water, with the water coming half way up the side of jar.
• Simmer over low heat until jam is soft.
• Spread half the jam on the surface of the crust, and then place the apples, slightly overlapping, in as many rows as the bottom will take.
• If you are using Mackintosh apples, they will shrink more and tend to break.
• Keep your prettiest slices for the top, and arrange them attractively.
• Using a pastry brush, spread the rest of the jam across the the top of the cake.
• Sprinkle the top with almonds (I always leave this out unless I'm making it for a certain person).
• Bake in a 350° oven for about an hour, until crust and apples are golden.

VERY FINE GERMAN APPLE CAKE

Steps:

• Grease 11 inch springform.
• Preheat oven to 350°F or 180°C.
• For the topping: Peel, quarter and core apples.
• Make lengthwise cuts on the outer rounded side 1/8 inch apart, so that the apple quarter still holds together but will cook quicker.
• Brush with lemon juice to avoid browning.
• For the batter: Mix flour with baking powder.In a bowl cream butter with sugar, vanilla and lemon peel with a mixer.
• Add eggs, one at a time.
• Beat until mixture turns light yellow and has increased in volume.
• Add half of the flour and 1 tbs milk, mixing just until blended.
• Add rest of flour.
• Dough should have the consistency to drop slowly and heavily from a spoon, forming long tips.
• If too firm add another tbs of milk, if to soft add another tbs of flour.
• Mix to blend.
• Pour batter into greased form.
• Make a level surface with a wet spatula.
• Arrange apple quarters rounded side up on the dough to make a nice pattern,but leave a 1/2 inch rim along the side of your form.
• Apples will sink into dough while baking.
• Brush with melted butter.
• Sprinkle with raisins (optional).
• Put in the middle of the oven.
• Bake for 40-50 min at 350°F, until a toothpick inserted in the cake comes out clean.
• Remove cake from oven.
• Melt apricot jam with water over low heat, pass through a sieve and brush the hot cake with it.
• Remove cake from the springform,let cool and serve with whipped cream.