Saturday, March 18, 2006

German Apple Cake © King Arthur Company

This recipe has been authorized to post here by the gracious permission of the King Arthur Company, in Norwich, Vermont. http://www.kingarthurflour.com/
It is one of the best cakes I've ever had. With a large scoop of ice cream, or a HUGE dollop of whipped cream, you will never forget the wonderful flavor and texture.

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Ingredients:

Apple filling

2-3 large apples cored and peeled- Granny Smiths are great
lemon juice (optional, to sprinkle over apples)
5 TBS sugar
2 tsp. cinnamon

Batter

3 cups unbleached All Purpose flour
1 TBS baking powder
1 tsp salt
1 cup vegetable or canola oil
2 c sugar
4 eggs
¼ c apple juice (On this baking, I used pineapple juice and have used V-8 Splash in the past. Mmmmmmmmm!)
2-1/2 tsp vanilla

Preheat oven to 350.

Filling:


The filling is made before the batter because it’s layered into the cake. Peel and core apples. Cut them in quarters and then again in about ¼” chunks. You can sprinkle them with lemon juice to keep them from turning brown. Mix the apples, sugar and cinnamon together and set aside.

Batter:

Mix the flour, baking powder and salt together in a large mixing bowl. In another bowl, beat the oil and sugar on high speed for 2 or 3 minutes until it’s creamy.

In a separate small bowl (or a large mixing cup) beat the eggs until light. Add the juice and the vanilla, mix well and add it to the sugar and oil, beating thoroughly. Add the liquid ingredients to the dry ingredients and gently fold together.

Assembling & Baking:

A tube tube pan works very well here. The cake rises quite a bit, so you'll need something fairly tall. You could also use a bundt cake pan.

Butter the pan then powder with a coating of confectioner’s sugar. Pour one-third of the batter into the pan, then add a thick layer of apples and sprinkle generously with the cinnamon sugar; repeat process, ending with batter - sprinkled with additional cinnamon sugar. Bake for about 50-55 minutes, or until a skewer or wooden toothpick comes out clean. (1)

The cake should be completely cooled before cutting into it, otherwise it may fall apart. Dust with additional powdered sugar.

(1) Depending on the amount of moisture in the apples, baking could take up to 70-minutes. If not done after 55-minutes, reduce heat to 325F. and continue baking until skewer comes out clean. Check in 5-minute intervals.

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7 comments:

circle member said...

could this be the one from the KA book?

Bryan said...

I have no idea - I don't have the book. Can you help here?

Anonymous said...

I've had apple cakes before, but THIS is THE best. Any more dessert apple recipes on the horizon? WOW! We could live on apples.

Anonymous said...

Yeah, this is from the King Arthur 200th Anniversary Cookbook.

It makes a real moise cake.

Claudia said...

Funny, never heard of this "german" apple cake. Especially the oil in the dough is not that common in Germany. Nevertheless: Look like a great apple cake :-)

Anonymous said...

This cake is simply delicious. I find the batter a little stiff to work with, but the cake is worth the extra effort. I made it for the second time today for Thanksgiving. A great cake.

Bryan said...

David - Thank you for the comment. I have to agree with you - the batter is VERY thick and stiff. We've made this cake many times, and the effort is well worth it. Many of our friends make this cake on a weekly basis.