Best German Apple Cake Wpenuche Glaze Recipes

GERMAN APPLE CAKE (APFELKUCHEN)

Steps:

• Preheat oven to 350 F. Butter a 10 to 11 inch springform pan or a pan with a removable bottom.
• Peel the apples, remove the core, dice/slice them (not too thick), place them in a bowl and stir in a tablespoon or two of lemon juice (to prevent browning). Set aside until the batter is ready.
• In a small bowl combine the flour, baking powder, and salt. In a large mixing bowl beat the butter, sugar, milk, vanilla extract, and cinnamon until pale and creamy/frothy. Beat in the eggs one at a time, mixing thoroughly before adding the next egg. Stir in the flour until combined but don't over-stir.Pour the apples into a colander and let them drain. Set aside a few pieces/slices to press into the top of the cake at the end. Stir the apple pieces into the batter and scoop the batter into the greased pan. Use the apple pieces you set aside and press them into the top of the batter. Bake for 40-55 minutes until a toothpick inserted into the center of the cake until comes out clean. Let the cake cool in the pan for 15 minutes and then remove it to let it cool completely.
• If using the sugar cinnamon or apricot jam toppings (see blog post "Optional Toppings" for instructions), apply it while the cake is hot and then let the cake cool. If using powdered sugar, sprinkle it over the cake once it's cooled. Serve the cake on its own, with some whipped cream, or serve it with vanilla ice cream and/or a drizzle of homemade caramel sauceStore the cooled cake in a cake saver or airtight container. This cake will be even more moist the next day. Will keep at room temperature for up to 3 days or can be refrigerated a little longer.

VERY FINE GERMAN APPLE CAKE

Steps:

• Grease 11 inch springform.
• Preheat oven to 350°F or 180°C.
• For the topping: Peel, quarter and core apples.
• Make lengthwise cuts on the outer rounded side 1/8 inch apart, so that the apple quarter still holds together but will cook quicker.
• Brush with lemon juice to avoid browning.
• For the batter: Mix flour with baking powder.In a bowl cream butter with sugar, vanilla and lemon peel with a mixer.
• Add eggs, one at a time.
• Beat until mixture turns light yellow and has increased in volume.
• Add half of the flour and 1 tbs milk, mixing just until blended.
• Add rest of flour.
• Dough should have the consistency to drop slowly and heavily from a spoon, forming long tips.
• If too firm add another tbs of milk, if to soft add another tbs of flour.
• Mix to blend.
• Pour batter into greased form.
• Make a level surface with a wet spatula.
• Arrange apple quarters rounded side up on the dough to make a nice pattern,but leave a 1/2 inch rim along the side of your form.
• Apples will sink into dough while baking.
• Brush with melted butter.
• Sprinkle with raisins (optional).
• Put in the middle of the oven.
• Bake for 40-50 min at 350°F, until a toothpick inserted in the cake comes out clean.
• Remove cake from oven.
• Melt apricot jam with water over low heat, pass through a sieve and brush the hot cake with it.
• Remove cake from the springform,let cool and serve with whipped cream.

GERMAN APPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
• In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
• Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

POTLUCK GERMAN APPLE CAKE

Steps:

• In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13x9-in. baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers.

GERMAN APPLE CAKE WITH CARAMEL GLAZE

Steps:

• Beat the eggs and sugar; add the oil, juice and vanilla alternately with the flour, baking powder and salt. (If you are mixing by hand, combine the dry ingredients first.)
• Pour half the batter into a bundt or tube pan sprayed with non-stick cooking spray. You can also use a 9x13 inch pan.
• Top with half the apple slices. Combine the 3 tablespoons sugar and 2 teaspoons cinnamon and sprinkle half the mixture over the apples.
• Top with remaining batter, apples and cinnamon sugar.
• Bake at 350 degrees for 1 hour and 10 minutes.
• Cool in pan 1 hour, then remove to serving platter.
• To make glaze: melt the butter in a small saucepan over medium/low heat. Stir in the sugar and milk and boil 3 minutes, stirring constantly, until the sugar crystals are dissolved. Cool several minutes, to drizzling consistency, then spoon over the cake, letting some of the glaze drizzle down the sides.

GERMAN APPLE CAKE W/PENUCHE GLAZE

Steps:

• -Preheat oven to 350 degrees F. Grease and flour one 9x13 inch cake pan.
• -In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar.
• -Combine the flour salt, baking soda, and ground cinnamon together in a bowl.
• -Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick.
• -Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• -Bake at 350 for 45 minutes or until cake tests done. Let cake cool on a wire rack. Glaze when cake is cool.
• For the Glaze:.
• -In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened.
• -Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable.
• -Glaze cooled cake immediately as glaze will harden fairly quickly.