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German Apple Cake

This is a nice recipe that exposes the slices of apples. A Sponge cake texture and the lemon gives a nice balance too the sweet. Thanks to Heike Kruegar for sharing this recipe with me.

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1 stick of butter ( 125 grams)
3 eggs
1 cup plus 2 tablespoons sugar (125 grams)
1 cup plus 2 tablespoons AP flour (200 grams)
2 teaspoons baking powder
Lemon juice from 1 lemon , 1/4 cup
1 teaspoon vanilla
4- 6 apples depending on size.

optional :
Powdered sugar

printer friendly

Pre heat oven to 350 degrees F

Assemble your ingredients
I use a 10 inch spring form pan. If you only have a smaller one then
I would use less batter or the apples will be covered.

(Click on the pictures below for a larger view)

Cream the butter well, add the eggs and blend. Add the sugar and blend well. Add the lemon juice and blend.

Add the vanilla and blend
Peel the apples, slice in half, core and then slice.
Butter the pan and sprinkle flour in it to make a non stick surface.

Here is a close up of how the batter should look consistency wise. I put about 1/2 inch of batter into the pan.
If your pan is smaller than 10 1/ 2 inch then, put less batter in, or your apples will cover.

Here my apple was large so I cut the half apple in half again
Fan the apple slice in your hand and lay into the batter.
If you desire, sprinkle the apple cake with cinnamon

Bake for 40 to 50 minutes in an 350 degree oven until a toothpick comes out clean.

This cake I used a smaller spring form pan and the apples were almost all covered with the batter.


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Last updated January 23, 2011