Alsatian Apple Sheet Cake Recipes

EASY GERMAN APPLE SHEET CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large, 12x18-inch rimmed baking sheet with 1 tablespoon butter.
• Combine 14 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
• Mix flour, baking powder, lemon zest, and salt in a bowl. Alternate adding flour mixture and eggs to the creamed butter mixture. Spread batter onto the prepared baking sheet; dough is very sticky, so use a spatula to spread it onto the tray. Distribute sliced apples evenly on top and drizzle with lemon juice. Sprinkle with raisins.
• Bake in the preheated oven until set and lightly browned, about 30 minutes.

ALSATIAN APPLE CAKE

Steps:

• Gather the ingredients.
• Mix flour, sugar, and salt. Cut the butter and egg yolk into the mixture until coarse crumbs form. Starting with 1 tablespoon of cold water, add enough water to the dough to form a ball. Wrap the dough ball in plastic wrap and chill for at least 2 hours. (Note: small, yellow flecks of egg yolk may still be present, this will not affect the final outcome.)
• Using 2/3 of the dough, roll out a circle big enough to cover the bottom of a 10-inch springform pan. (If your pan is smaller, you won't be able to use all the custard).
• Roll the remaining dough into a rope, flatten with a rolling pin and line the sides of the pan. Where the bottom meets the sides use some water and pressure to seal.
• Gather the ingredients.
• Peel the apples and cut in half. Core apples and score the rounded sides lengthwise (see picture), cutting deeply but not all the way through. Brush apples with lemon juice and place cored side down on the crust, filling the pan.
• Preheat oven to 350 F.
• Beat the eggs and sugar until lemon yellow and sugar have dissolved. Add cream slowly while mixing. If you are using the vanilla bean, slit it down the middle and scrape out the tiny seeds. Add the seeds or the vanilla extract to custard and mix in.​
• Pour the custard mixture over the apples and up to the edge of the crust. Place pan in the oven and bake approximately 35 minutes or until apples are soft when pierced with a fork and custard is almost set (custard will finish setting up as it cools).
• Remove from oven, cool, remove from springform (at least remove the ring) and serve with whipped cream .
• Enjoy!

GERMAN APPLE SHEET CAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a deep baking pan with butter or line with parchment paper.
• Toss apple slices with lemon juice in a bowl and set aside.
• Combine butter, sugar, and vanilla sugar in a large bowl and beat using an electric blender until pale and fluffy. Add eggs, one at a time, and mix well after each addition. Combine flour, baking powder, and salt together in a separate bowl and mix on low speed. Fold apple slices into the batter.
• Spread batter into the prepared baking pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

MOIST GERMAN SHEET PAN APPLE CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Combine 3/4 cup plus 2 tablespoons sugar, 1/4 cup butter, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg.
• Combine 2 3/4 cups flour and baking powder. Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed.
• Combine apple slices, lemon juice, and cinnamon sugar in a bowl and fold into batter. Spread batter onto the prepared baking sheet. Spoon applesauce onto batter and spread out evenly.
• Combine 1 cup plus 2 tablespoons flour, 1/2 cup cubed butter, 1/2 cup plus 2 tablespoons sugar, almond meal, and 2 teaspoons vanilla sugar in a bowl and mix into streusel. Sprinkle streusel over applesauce.
• Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.

ALSATIAN APPLE SHEET CAKE

Steps:

• Combine flour, butter, 1/2 cup sugar, and salt in a bowl. Add 3/4 of the white wine and mix into a smooth dough. Add more white wine as needed, but avoid making dough too soft. Shape into a ball, flatten, cover, and refrigerate for 30 minutes.
• Peel apples and cut in half. Remove core and place into a bowl with cold water and lemon juice to prevent browning.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a rimmed baking sheet with butter and dust with flour.
• Roll chilled dough out into a rectangle slightly larger than the baking sheet. Transfer dough to the baking sheet and press some of the dough up the rimmed sides to make an edge. Pierce all over with a fork.
• Place apple halves cut-side down on a cutting board. Make several parallel cuts without cutting all the way through the apple. Arrange apples all over the dough. Sprinkle evenly with 3 tablespoons cinnamon sugar.
• Bake in the preheated oven until apples start to lightly brown, 35 to 40 minutes.
• Combine eggs, 1/2 cup sugar, vanilla sugar, and lemon zest in a bowl. Beat with an electric mixer until very foamy, 2 to 3 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Fold whipped cream into the egg mixture.
• Remove cake from the oven and reduce temperature to 325 degrees F (165 degrees C). Pour egg-cream mixture over the apples and sprinkle with remaining 1 tablespoon cinnamon sugar.
• Bake until cream topping is golden brown, 10 to 15 minutes.

APPLE SHEET CAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan.
• In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine.
• Add the 2 cups flour, baking powder and baking soda, and whisk until well combined.
• Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
• When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy.
• Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.

ALSATIAN APPLE CAKE

Steps:

• Preheat the oven to 425°. Generously butter a 12-inch cake pan or 10-inch springform pan.
• Beat together the 3 eggs, honey, oil, milk, vanilla and rum.
• Sift in the flour, baking powder, baking soda and salt. Stir to combine.
• Peel, core and cut the apples into eighths (or more if the apples are large). As you're working, drop the apple slices into the batter & combine to avoid them turning brown.
• Bake for 30 minutes, tenting with aluminum foil if the top becomes too brown.
• While it's baking, make the topping by beating together the 1 egg, melted butter and brown sugar.
• After 30 minutes, spread the topping evenly over the cake and bake another 10 minutes, until carmelized on top.
• Cool in the pan on a rack. Serve warm or cool. It reheats nicely.