Sandras German Apple Cake Food

GERMAN APPLE CAKE

Steps:

• Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm/9in round cake tin.
• Coat the apple wedges in the lemon juice and set aside.
• In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter.
• Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.
• For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.
• Bake in the middle of the oven for 40-45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack.
• Serve warm or at room temperature with whipped cream.

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.

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.

GERMAN APPLE CAKE

Steps:

• Beat the eggs, oil and vanilla until foamy.
• Mix the next 5 ingredients (sugar through salt) in a separate bowl.
• Add to egg mixture.
• Fold in apple slices gently.
• Spread into a 9x13 baking pan.
• Top with nuts.
• Bake 350°F for 40-60 minutes.

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.

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.