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German Apple Cake

I usually have some kind of story to tell you about recipes that appear on our site, and this time is no exception. I recently met a lovely woman named Gerhild whose website is Quick-German-Recipes.com , and little did I know that I would have the opportunity to feature her excellent German Apple Cake on our site. She did, however, give permission for this to happen and she will be featuring our Apple Dump Cake on hers.

A visit to her site Quick-German-Recipes.com will give you a unique German experience and an array of quick German recipes from 30-minute meals to Holiday recipes.

As always, our aim is to offer you the best apple recipes from which to choose, and we thank Gerhild for her tasty recipe for German Apple Cake. It got rave reviews in the Finn household and I will use this recipe again and again...it's already on my list of Holiday favorites, too.

Ingredients

1/2 cup butter, at room temperature

3/4 cup sugar

2 large eggs

1 teaspoon lemon juice

1-3/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

3 to 5 apples (Please see note below.)

small amount of cinnamon-sugar blend or sifted powdered sugar

NOTE:

Peel, quarter, and core the apples. Put the flat side of each quarter on your cutting board and thinly slice the rounded side several times, without cutting all the way through. The "fanning effect" will take place during the baking process.

Method

• Preheat oven to 350°F

• Grease bottom and sides of a 10-inch springform pan.

• In a medium bowl, beat softened butter, sugar, eggs and lemon juice together.

• Blend flour, baking powder, and salt together in another bowl.

• Add to the butter and sugar mixture alternately with the milk.

• Spread this batter evenly into the prepared pan.

• Prepare the apples as noted above and arrange as shown in the picture or in a pattern of your own.

• I have a sweet tooth, so I sprinkled cinnamon-sugar over the apples and batter before baking. This is optional.

• Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Be sure to use the "toothpick test." Ovens vary, and mine took a bit longer than Gerhild's.

• Cook in the pan on a wire rack. Remove sides from the pan and either sprinkle with a little more cinnamon-sugar as I have or sprinkle some lovely snow-like powdered sugar to sweeten and decorate the top.
  
  
  

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