German Apple Cake Tart Recipes

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.

GERMAN APPLE CAKE

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.

GERMAN APPLE CAKE (WIENER APFELKUCHEN)

Steps:

• Gather the crust ingredients.
• Whisk together flour, sugar, and baking powder in a medium bowl.
• Cut in cold butter for pie dough until small crumbs form.
• Use 4 to 6 tablespoons of the egg-water mixture to moisten the crumbs. Stir just until the mixture forms a ball. Wrap in plastic and refrigerate 30 minutes.
• Gather the batter ingredients.
• Cut each quarter apple into 3 long pieces, then cut crosswise into small trapezoids. Sprinkle with lemon juice, toss and set aside.
• Beat together softened butter with sugar in a mixing bowl until light and fluffy. Beat in egg and lemon zest.
• Whisk together flour with baking powder (and a dash of salt if using unsalted butter) in a separate small bowl. Add to creamed butter mixture alternately with whipping cream and beat until smooth. Set aside.
• Preheat oven to 350F. Butter an 11-inch springform pan and sprinkle with breadcrumbs or flour, shaking out excess.
• Roll out the crust and line the pan, piecing crust as necessary to form a 1- to 1 1/2-inch lip.
• Place drained apple slices in the crust.
• Spoon cake batter over apple slices as if setting dumpling batter on a stew, then smooth over apples to edges.
• Sprinkle 2 tablespoons almond slices then 4 tablespoons granulated sugar evenly over batter.
• Bake for 1 hour in the preheated oven, then turn off the oven and leave the cake for another 15 minutes. The crust should be golden brown and filling should be moist but set.
• Allow cake to cool completely in the pan for best taste. Serve with whipped cream . Refrigerate any leftovers.

GERMAN APPLE CAKE-TART

Steps:

• Preheat oven to 350 degrees F.
• Cake/Crust: Mix dry ingredients and cut in butter as for a pie crust (mixture should be "sandy" with small pea-sized lumps of butter).
• Add egg and milk and mix well.
• Pat into the bottom and halfway up the sides of a 11 1/2 X 7 1/2 baking dish (I use large ceramic quiche pan).
• Filling: Arrange apple slices in a spiral around pan (I start outside and work in, eventually cutting pieces to fit).
• Topping: Mix topping ingredients and spread over apples. Bake for about 40 minutes or until apples are tender.
• Toward the end of the baking time you can also run it under a broiler to nicely brown the edges of the apples for the extra "wow" factor.

GERMAN APPLE CAKE

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.

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.

HONEY-GLAZED GERMAN APPLE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 335°F (170°C). Grease a 9-inch (22 cm) tart pan (with a removable base) with butter, then dust with flour, turning to coat evenly and tapping out the excess.
• In a large bowl, cream the sugar, butter, and lemon zest together with an electric hand mixer until light and fluffy, 2-3 minutes.
• Make a well in the center of the creamed sugar and butter. Add the eggs, vanilla, and salt to the well. Beat to combine.
• Sift in the flour and baking powder, then beat just to incorporate. The batter will be thick and sticky.
• Using a rubber spatula, transfer the batter to the prepared tart pan and spread in an even layer, starting at the center and working toward the outer edges.
• Cut lobes off of the apples, then discard the cores.
• Stick a skewer crosswise through the flat side of each apple wedge, just deep enough so the skewer is not exposed; this will prevent the knife from cutting all the way through the apple. Set the apples flat-side down and thinly slice lengthwise, stopping your knife when you hit the skewer. Remove the skewers.
• Arrange the apples in a circle pattern over the batter and gently push in to submerge slightly.
• Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out almost completely clean. The cake will brown around the edges before it's done.
• In a small bowl, mix together the honey and water.
• Brush the honey mixture over the top of the warm cake.
• The cake can be served immediately, but it is even better the next day, as the apples will infuse the cake with their flavor when left to sit covered at room temperature overnight. Remove the tart ring, then slice and serve.
• Enjoy!

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 II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and four a 9x13 inch pan. In a medium bowl, mix together flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, combine eggs, oil and sugar. Beat until foamy. Add flour mixture and beat well. Add vanilla and stir in chopped apples and walnuts. Pour into a 9x13 inch pan.
• Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool, then spread with cream cheese frosting.
• To make the frosting: In a medium bowl, combine cream cheese, softened butter, confectioners sugar and 1 teaspoon vanilla. Beat until smooth, then spread on cake.