Prep 20 mins
Cook 35 mins
This is the only cake my mom ever baked - she was the daughter of a confectioner and taught me nearly everything about making cakes and tarts, but she never baked anything except this cake, because it was my favorite apple cake. She also made it with plums, but you can use any fruit you like. This cake maybe is not what you expect a cake to be - in Germany it is called a baking tray - cake which means that you spread the batter onto a baking tray which makes a flat cake, more like what you would call a "bar", I suppose, with a crisp bottom.
- 1 lb flour
- 8 tablespoons sugar
- 1 pinch salt
- 1 egg
- 1⁄2 lb margarine, non hydrogenated
- 1 tablespoon baking powder
- 3 lbs apples or 4 lbs plums
- vanilla (optional)
- cinnamon (optional)
- Peel, core and slice apples or wash, pit and half plums.
- Preheat oven to 350 ° F.
- Keep 1 tablespoon of the margarine and two tablespoons sugar.
- Knead flour, the rest of the margarine and sugar, egg, salt and baking powder until you get a soft dough.
- Spread 2/3 of the dough onto a well greased or paper lined baking tray.
- Layer with sliced apples or halved plums (they have to overlap).
- Mix remaining 1/3 of the dough with 2 tablespoons sugar and 1 tablespoon margarine, add vanilla and / or cinnamon to taste and sprinkle over apples.
- Bake at 350 ° for about 35 minutes.
- Attention: This cake easily burns - so start watching it closely after half the baking time!
- Slice while still warm and let cool completely on a wire rack. Or serve warm with vanilla ice cream!
The whole family loved this delicious recipe. It is not a 'cake' in the way it is understood in North America/Australia/etc., I would qualify it as more of a 'slice' or 'bar' along those perceptions. What I loved was that it was not too sweet, and what seemed like a whole lot of apples cooked down to just enough. I will say that 1 lb of flour equals approximately 3 1/2 cups and, to get this into a dough-like consistency, I had to add 2 eggs instead of the 1 called for. I also added a generous 1/2 cup or so of grated cheddar to the dough mixture, just cause it seemed like a good idea. ;-) (love apples and cheddar) Sprinkled the apples ever so lightly with cinnamon and a bit of nutmeg before topping with the streusel-like dough topping. I did bake for longer than called for - a full 50 minutes - but put my pan in the lowest rack of the oven so that it wouldn't brown too quickly. Lovely!
I prepared this cake as described,but I added more apples as I have enough to use.<br/>I brought this cake at work for my collegues! It was a great hit and they said it's phenomenal.<br/>I used a very good quality of cinnamon I bought in Greece and it was really worth to use it.<br/>Thanks a lot Mia, I will keep this recipe as one of my standards and I will adapt it to the fruits I have on hand!
This was very tasty and I ate way more than I should have it was very yummy. I did make a few changes, I cut the recipe by half and baked it in a smaller tin, and I used w/w cake flour a half teaspoon of B/P. I used splenda brown sugar blend to cut the sugar down, I also just used egg white and left out the yolk. It was very crunchy on the bottom, then the burst of the apples and then you get the crumble bit on top very nice. I served mine with Greek yogurt and it was to die for I will make this again when I have friends for dinner and maybe I won't eat so much myself. Thank you for posting Mia. Made for the harvest moon apple festival Oct 2010.