German Apple Cake Tart Recipes

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 (APFELKUCHEN)

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Grease and flour a 9.5-inch cake springform pan. You can also line the bottom with parchment paper.
• Beat the butter, sugar, and vanilla extract with your hand mixer in a large bowl. Add the egg and beat again.
• In a separate bowl, combine the flour, baking powder, and a pinch of salt. Add the mixture to the liquid ingredients in small increments while using your hand mixer (and later your hands) on a low setting to avoid the flour from making a mess. You'll have to stop using your mixer about halfway through since the dough will become quite sticky. Just use your hands for the last bit and make sure not to overmix! Stop once everything is well combined and there are no lumps.
• Take the dough and roll it out with a rolling pin until it is slightly bigger than your springform pan (you'll need it for the edge/crust!). Make sure to put some flour on the surface and on the rolling pin first to avoid unnecessary sticking. Alternatively, you can also flatten the dough with your hands, then place it directly in the springform pan and form it to the bottom of the pan and up the sides (for crust). Make sure the dough has an even thickness and also make sure you have an approximately 1.5 inches high edge along the removable ring part of the springform pan (this is the crust).
• Peel the apples, remove the cores, and cut them into approx. 1/4-1/2 inch-sized cubes. Place the apple cubes into a bowl, add the cinnamon and mix well. Now evenly place the apple cubes over the cake base.
• For the crumbles, mix butter, sugar, vanilla extract, and flour using your hands (not your mixer!). The dough should be quite crumbly but the flour should be fully mixed in with the other ingredients (there should not be a lot of white flour spots). This might take a couple of minutes. If your dough feels too soft/sticky, add slightly more flour until it reaches the desired consistency (this shouldn't happen though). Rip the dough into small pieces and place it on top of the apples.
• Bake the cake for approximately 50 - 60 minutes. Since every oven is different, your baking time might vary slightly. Once the cake is done baking, remove it from the oven and let it cool in the springform pan. Remove the cake from the pan once it has cooled sufficiently.

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-TART

Steps:

• Preheat oven to 350 degrees F.
• Cake/Crust: Mix dry ingredients and cut in butter as for a pie crust (mixture should be "sandy" with small pea-sized lumps of butter).
• Add egg and milk and mix well.
• Pat into the bottom and halfway up the sides of a 11 1/2 X 7 1/2 baking dish (I use large ceramic quiche pan).
• Filling: Arrange apple slices in a spiral around pan (I start outside and work in, eventually cutting pieces to fit).
• Topping: Mix topping ingredients and spread over apples. Bake for about 40 minutes or until apples are tender.
• Toward the end of the baking time you can also run it under a broiler to nicely brown the edges of the apples for the extra "wow" factor.

GERMAN APPLE CAKE (WIENER APFELKUCHEN)

Steps:

• Gather the crust ingredients.
• Whisk together flour, sugar, and baking powder in a medium bowl.
• Cut in cold butter for pie dough until small crumbs form.
• Use 4 to 6 tablespoons of the egg-water mixture to moisten the crumbs. Stir just until the mixture forms a ball. Wrap in plastic and refrigerate 30 minutes.
• Gather the batter ingredients.
• Cut each quarter apple into 3 long pieces, then cut crosswise into small trapezoids. Sprinkle with lemon juice, toss and set aside.
• Beat together softened butter with sugar in a mixing bowl until light and fluffy. Beat in egg and lemon zest.
• Whisk together flour with baking powder (and a dash of salt if using unsalted butter) in a separate small bowl. Add to creamed butter mixture alternately with whipping cream and beat until smooth. Set aside.
• Preheat oven to 350F. Butter an 11-inch springform pan and sprinkle with breadcrumbs or flour, shaking out excess.
• Roll out the crust and line the pan, piecing crust as necessary to form a 1- to 1 1/2-inch lip.
• Place drained apple slices in the crust.
• Spoon cake batter over apple slices as if setting dumpling batter on a stew, then smooth over apples to edges.
• Sprinkle 2 tablespoons almond slices then 4 tablespoons granulated sugar evenly over batter.
• Bake for 1 hour in the preheated oven, then turn off the oven and leave the cake for another 15 minutes. The crust should be golden brown and filling should be moist but set.
• Allow cake to cool completely in the pan for best taste. Serve with whipped cream . Refrigerate any leftovers.

GERMAN APPLE CAKE

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Butter an 8-inch square pan or equivalent-size baking dish.
• In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
• In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.