Ruth Wall's German Apple Cake
photo by Stephanie Y.
- Ready In:
- 1hr 55mins
- Ingredients:
- 17
- Serves:
-
16
ingredients
-
Apples
- 5 cooking apples, peeled, cored and thinly sliced
- 5 tablespoons sugar
- 2 tablespoons cinnamon
-
Batter
- 3 cups unsifted all-purpose flour
- 2 cups sugar
- 1⁄2 teaspoon salt
- 4 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 1⁄3 cup orange juice
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
-
Glaze
- 1 1⁄2 cups powdered sugar
- 2 tablespoons butter, softened
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon cinnamon
- 1 -2 tablespoon water
directions
- Preheat oven to 350 degrees.
- Prepare a large bundt or tube pan with a light coating of cooking spray.
- Mix together the apples, sugar and cinnamon and set aside.
- Add all of the ingredients for the batter to a large bowl and mix at medium speed for one minute. Scrape down the sides of the bowl to make sure all ingredients are being incorporated. Mix for an additional 3 minutes.
- Pour one third of the batter into the baking pan. Cover with a layer using 1/2 the seasoned apples. Repeat with another 1/3 of batter and the remaining apples. Finish with the final 1/3 of batter.
- Bake for 90 to 105 minutes. Remove from oven.
- Cool for 10 minutes then invert onto a serving plate.
- While the is cooling (10 minutes), combine all ingredients for the glaze. Drizzle on top of the cake.
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Reviews
-
At school we have an "Internation Food Day", and since I'm taking German, I had to choose a german recipe to bake and take to school for all of the language classes to try. Everybody LOVED this! I couldn't help myself from indulging in this scrumptious cake. I did reduce the cooking time by about 10 minutes though and it was so perfectly moist. The one thing I would suggest is to make sure that the batter is covering all of the apples at the top of the bundt pan. If you don't, it almost gives the illusion that your burning the cake, when it's really just the apples getting quite cooked. Thank you SO much! I am definitly going to have to bake this again!
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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