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 |
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(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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Dr. Denice Moffat |
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PO Box 9151 |
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Moscow, ID 83843 U.S.A |
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(208) 882-3993 Pacific time 9am to 6pm PST |
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Page Last Edited 04/14/08
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