Best Alsatian Apple Sheet Cake Recipes

ALSATIAN APPLE CAKE

Steps:

• Gather the ingredients.
• Mix flour, sugar, and salt. Cut the butter and egg yolk into the mixture until coarse crumbs form. Starting with 1 tablespoon of cold water, add enough water to the dough to form a ball. Wrap the dough ball in plastic wrap and chill for at least 2 hours. (Note: small, yellow flecks of egg yolk may still be present, this will not affect the final outcome.)
• Using 2/3 of the dough, roll out a circle big enough to cover the bottom of a 10-inch springform pan. (If your pan is smaller, you won't be able to use all the custard).
• Roll the remaining dough into a rope, flatten with a rolling pin and line the sides of the pan. Where the bottom meets the sides use some water and pressure to seal.
• Gather the ingredients.
• Peel the apples and cut in half. Core apples and score the rounded sides lengthwise (see picture), cutting deeply but not all the way through. Brush apples with lemon juice and place cored side down on the crust, filling the pan.
• Preheat oven to 350 F.
• Beat the eggs and sugar until lemon yellow and sugar have dissolved. Add cream slowly while mixing. If you are using the vanilla bean, slit it down the middle and scrape out the tiny seeds. Add the seeds or the vanilla extract to custard and mix in.​
• Pour the custard mixture over the apples and up to the edge of the crust. Place pan in the oven and bake approximately 35 minutes or until apples are soft when pierced with a fork and custard is almost set (custard will finish setting up as it cools).
• Remove from oven, cool, remove from springform (at least remove the ring) and serve with whipped cream .
• Enjoy!

ALASKA SHEET CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan.
• Stir together the flour and salt in a large mixing bowl.
• Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool.
• Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined.
• Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing.
• To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.

GERMAN APPLE SHEET CAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a deep baking pan with butter or line with parchment paper.
• Toss apple slices with lemon juice in a bowl and set aside.
• Combine butter, sugar, and vanilla sugar in a large bowl and beat using an electric blender until pale and fluffy. Add eggs, one at a time, and mix well after each addition. Combine flour, baking powder, and salt together in a separate bowl and mix on low speed. Fold apple slices into the batter.
• Spread batter into the prepared baking pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

ALSATIAN APPLE CAKE

Steps:

• Preheat the oven to 425°. Generously butter a 12-inch cake pan or 10-inch springform pan.
• Beat together the 3 eggs, honey, oil, milk, vanilla and rum.
• Sift in the flour, baking powder, baking soda and salt. Stir to combine.
• Peel, core and cut the apples into eighths (or more if the apples are large). As you're working, drop the apple slices into the batter & combine to avoid them turning brown.
• Bake for 30 minutes, tenting with aluminum foil if the top becomes too brown.
• While it's baking, make the topping by beating together the 1 egg, melted butter and brown sugar.
• After 30 minutes, spread the topping evenly over the cake and bake another 10 minutes, until carmelized on top.
• Cool in the pan on a rack. Serve warm or cool. It reheats nicely.

EASY GERMAN APPLE SHEET CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large, 12x18-inch rimmed baking sheet with 1 tablespoon butter.
• Combine 14 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
• Mix flour, baking powder, lemon zest, and salt in a bowl. Alternate adding flour mixture and eggs to the creamed butter mixture. Spread batter onto the prepared baking sheet; dough is very sticky, so use a spatula to spread it onto the tray. Distribute sliced apples evenly on top and drizzle with lemon juice. Sprinkle with raisins.
• Bake in the preheated oven until set and lightly browned, about 30 minutes.

ALSATIAN-STYLE APPLE AND CREAM TART

Steps:

• To make the tart:
• Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch tart pan with a removable fluted rim. Prick the shell with a fork and chill it for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated 425°F. oven for 15 minutes. Remove the foil and the rice carefully, bake the shell 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
• In a bowl stir together the apples, peeled, cored, and cut into eighths, the lemon juice, and 2 tablespoons of the sugar and toss the mixture until the apples are coated well. In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of the remaining sugar, a pinch of salt, and the vanilla and stir in the raisins. Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 tablespoons sugar and the cinnamon over it. Bake the tart in the middle of a preheated 375°F. oven for 1 hour and 10 minutes, or until the apples are tender when pierced with a cake tester, let it cool in the pan on a rack, and remove the rim.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg. Add the apples, walnuts, butter, and eggs; stir just until combined.
• Spoon into pan; smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan. Dust with confectioners' sugar to serve.

ALSATIAN-STYLE APPLE PIE

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water using on/off turns until dough begins to form clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
• For filling:
• Whisk eggs and 1/2 cup sugar in large bowl to blend. Whisk in cream, milk, kirsch, and spices. Cook 2 tablespoons butter in heavy large skillet over medium-high heat until butter begins to brown, about 2 minutes. Whisk into cream mixture. Set custard aside.
• Melt remaining 2 tablespoons butter in same skillet over medium heat. Add apples and remaining 1/4 cup sugar; sauté until apples begin to soften, about 8 minutes. Increase heat to medium-high; sauté until apples are tender and golden brown, about 7 minutes longer. Cool.
• Roll out dough on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter pie dish. Fold dough edges under and crimp decoratively. Pierce crust all over with fork. Freeze 20 minutes.
• Preheat oven to 400°F. Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Bake until crust is golden, about 15 minutes longer. Cool slightly. Reduce oven temperature to 350°F. Arrange apple mixture in pie shell. Pour custard over. Bake until knife inserted into center comes out clean, covering crust with foil if browning too quickly, about 40 minutes. Transfer pie to rack and cool slightly. Serve warm.