German Apple Cake

from Denice Moffat     Printer Friendly Version (Word)

This is really more of an open-faced pie or torte, but the German's call it cake. It's one of my favorite recipes.

In a 9 x 13” pan or a double batch in a cookie sheet

      

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 1 cube Butter

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½  of an 8 oz. pkg. Philadelphia Cream Cheese

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dash Celtic Sea Salt

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1 cup Gold Medal White Flour

 

Blend together. The mixture will be sticky and not rollable. I use a pastry cutter and blend until the mixture is in ¼ inch “pea” size.  Pour into ungreased pan and with floured fingers press the mixture into the edges making a ½ inch lip. Lightly press into the bottom of the pan.

 

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Sliced apples. If you don’t have any good tasting ones, get about 3 of each type and alternate the slices. Red delicious are usually not the best for baking. Place sliced apples generously in pan in any design you wish.

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Sprinkle 1/4 to 1/2 cup fresh Lemon Juice over the apples depending on tartness of apples.

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Sprinkle 1/2 to 1 cup Slivered Almonds on top of apples

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Sprinkle generously with Cinnamon and a dash of

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Fresh Nutmeg grated over the top

 In a separate bowl:

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Beat 2 eggs (5 for a double batch)

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dash Celtic Sea Salt

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¼ to 1/ cups sugar depending on the tartness of the apples

 

(C & H is cane sugar and has no sulfites—U & I is beet sugar and has sulfites in it)

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¼ teaspoon Almond Extract

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1 ½ teaspoon Pure Vanilla (Don't use imitation--it's bad for you!)

Beat until frothy then add:

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½ cup sour cream or a little more and beat again until smooth

Pour mixture over apples

Bake at 350 degrees for 1 hour (a little more for a double batch)

Take out of the oven and add other chopped dried fruits of your choice (they will burn if you add them before cooking.)

Freezes well.

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