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    You are in: Home / Recipes / German Apple Cake-Tart Recipe
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    German Apple Cake-Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    KWB's Note:

    This is a fairly simple and very elegant apple tart in a deliciously thick crust with spirals of apple wedges graced with a delicious cinnamon-sugar topping. I wanted a safe place to keep it and my mom's paper copy is pretty tattered from so many uses! The cake/crust part is good for a variety of other recipes too (a quick pat-in-the-pan quiche crust, for example).

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust or Cake

    Apple Filling

    • 4 -5 large apples, peeled and sliced

    Topping

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      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).
    3. 3
      Add egg and milk and mix well.
    4. 4
      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).
    5. 5
      Filling: Arrange apple slices in a spiral around pan (I start outside and work in, eventually cutting pieces to fit).
    6. 6
      Topping: Mix topping ingredients and spread over apples. Bake for about 40 minutes or until apples are tender.
    7. 7
      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.

    Ratings & Reviews:

    • on October 01, 2007

      45

      I made this cake for PAC Fall 2007 and I loved it! As the description stated it was simple to make, yet looked quite pretty with the spirals of apple wedges on top. I followed your suggestion to put it under the broiler at the end of the baking time because the cinnamon - sugar topping was looking pretty plain. The broiler caramelized the sugar and gave the tart a creme brulee-like effect on top. The apples were nice and soft, but held their shape and did not turn to mush. The only thing I did differently with this recipe was that I used vanilla sugar in the topping rather than plain granulated sugar; I found this was a really nice touch. I have only one small suggestion to make this recipe even better. While I did not think that the recipe, as a whole, needed to be any sweeter, I thought that the crust/cake was a touch on the bland side. The next time I make this I am going to try removing a Tbsp or 2 of sugar from the topping and add it to the base. Thank you KWB for a really great recipe! I'm already thinking of other possible combinations to try: pear and ginger; apple, pear and cranberry ... mmmmm! I think I'll even try it, unsweetened of course, as a quiche base, as you suggested.

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    Nutritional Facts for German Apple Cake-Tart

    Serving Size: 1 (171 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 405.6
     
    Calories from Fat 166
    40%
    Total Fat 18.4 g
    28%
    Saturated Fat 11.1 g
    55%
    Cholesterol 80.8 mg
    26%
    Sodium 390.6 mg
    16%
    Total Carbohydrate 58.1 g
    19%
    Dietary Fiber 4.2 g
    16%
    Sugars 31.4 g
    125%
    Protein 4.6 g
    9%

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