1/1 Photo of German Apple Cake
3 hrs 10 mins
2 hrs 30 mins
An out-of-the-ordinary recipe, the layers in this cake (a butter cookie crust, apples, sour cream custard and an apricot glaze) look so nice when sliced up. The flavors are wonderful -- rich, but not too sweet. And it's even prettier with white decorator icing used to pipe flowers, designs, a lattice criss-cross, or a piped edging around the top and bottom. It's from one of my favorite cook books, The Creative Chef 2. The time includes chilling time for the cookie crust dough. There will be leftover dough from the cookie crust, which I usually use to make butter cookies.
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Units: US | Metric
- 1 cup granulated sugar
- 1 large egg
- 2 cups butter or 2 cups margarine, softened
- 3 cups all-purpose flour
- 4 -5 large baking apples
- 1/2 cup plain breadcrumbs (see bottom of recipe)
- cinnamon-sugar mixture (see bottom or recipe) (optional)
SOUR CREAM CUSTARD LAYER
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 lemon, juice only
- 1 tablespoon cornstarch
- 1/4 teaspoon vanilla extract
- 1/2 cup apricot preserves
- 1Butter Cookie Crust: In a large bowl, combine the sugar, egg, butter& flour.
- 2Using your fingertips, work the mixture together until the mixture resembles crumbs (as if for pastry).
- 3Cover the dough& refrigerate for at least 1 hour, or until slightly firm.
- 4Preheat oven to 375, lightly butter a 9" springform pan and dustly lightly with flour, tapping out any excess.
- 5Press about half of the dough into the pan, covering the bottom and reaching about halfway up the sides.
- 6Save the remaining dough for another use.
- 7Peel and core the apples, and cut them in half lengthwise; then, with the point of a small knife, cut out small v-shaped strips (the cuts should be wider on the exposed skin-side of the apple and come to a v shape when you cut into the fruit, approximately 3/4 to an inch deep).
- 8Sprinkle the bottom of the cookie crust with the breadcrumbs (see note at bottom of recipe) to form a thin, even layer.
- 9Arrange the apples, rounded sides up, on top of the breadcrumbs.
- 10Using leftover apples, cut them to fill in any empty space with pieces as large as possible, as you don't want any gaps.
- 11In a large bowl, whisk together the sour cream, heavy cream, sugar, eggs, lemon juice, cornstarch& vanilla until well-blended.
- 12Pour this mixture over the apples and bake for 60-90 minutes, or until the apples are tender and the filling is set.
- 13Remove the pan from the oven& set on a wire rack to cool (do not remove from the pan at this point).
- 14In a small saucepan, heat and stir the apricot preserves over medium heat until warm.
- 15When the cake has cooled slightly, brush the preserves carefully over the top to form a glaze.
- 16Remove the cake from the pan after the cake has cooled completely.
- 17Note: I add a little sugar& cinnamon to the breadcrumbs to make them a bit sweeter and more flavorful, since it is not too sweet a cake to begin with (I use about a tbs. of sugar and about 1/2 tsp. cinnamon, but you can omit this completely, or use amounts to your own taste).
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Nutritional Facts for German Apple Cake
Serving Size: 1 (350 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 995.6
- Calories from Fat 540
- Total Fat 60.0 g
- Saturated Fat 36.6 g
- Cholesterol 227.0 mg
- Sodium 520.5 mg
- Total Carbohydrate 109.4 g
- Dietary Fiber 4.5 g
- Sugars 59.5 g
- Protein 9.9 g