German Apple Cake Versunkener Apfelkuchen Recipes

Steps:

• Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition.
• Mix 1 1/2 cups plus 2 tablespoon flour and baking powder in a separate bowl. Add to batter and mix until batter is smooth.
• Peel and quarter apples. Remove core and cut apples like a fan from the outside towards the inside but do not cut all the way through.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan with butter.
• Spoon batter into the prepared springform pan and spread out evenly. Set cut apple quarters in a circle into the batter with the round, cut side facing up. Gently push apples into the batter.
• Bake in the preheated oven until cake is golden brown, about 45 minutes.
• Remove from oven, allow to cool, and dust cooled cake with confectioners' sugar.

Steps:

• Preheat the oven to 350°F Grease a kugelhopf or 10-inch Bundt pan.
• Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
• Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
• Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
• Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
• To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

Steps:

• 1. Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan.
• 2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
• 3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
• 4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
• 5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
• 6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

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.

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.

Steps:

• For the crust:.
• Blend the softened butter with the sugar thoroughly.
• When creamy, add egg yolks vanilla and salt.
• Mix well.
• Blend in flour gradually, mixing lightly by hand until a homogenous mass.
• Pat dough into a 12" rectangular pyrex baking dish until it is evenly distributed over the bottom and part way up the sides.
• For the filling:.
• Peel and core apples and slice them into fairly thin slices.
• Sprinkle the slices with lemon juice, cinnamon and sugar as you go, placing them into a bowl, until all the apples are sliced.
• Warm the jam.
• If it is in a glass jar, loosen the lid and place the jar in a small pot of water, with the water coming half way up the side of jar.
• Simmer over low heat until jam is soft.
• Spread half the jam on the surface of the crust, and then place the apples, slightly overlapping, in as many rows as the bottom will take.
• If you are using Mackintosh apples, they will shrink more and tend to break.
• Keep your prettiest slices for the top, and arrange them attractively.
• Using a pastry brush, spread the rest of the jam across the the top of the cake.
• Sprinkle the top with almonds (I always leave this out unless I'm making it for a certain person).
• Bake in a 350° oven for about an hour, until crust and apples are golden.