This German Apple Cake is a moist dense cake that keeps well. It has been a family favorite for twenty years.Yield: 1 -9x13 inch cake or tube pan or bundt pan.
- 2 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 cups apples - peeled, cored and diced
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.
- Butter, for greasing pan
- 1 ¾ cup all-purpose flour, more for pan
- Zest of 2 lemons
- 1 cup sugar
- ½ cup buttermilk
- 3 tablespoons plus 4 teaspoons lemon juice
- 3 large eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅔ cup extra-virgin olive oil (or melted butter)
- 1 tablespoon poppy seeds
- ½ cup confectioners’ sugar
Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.
- 2 cups heavy or light cream, or half-and-half
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 5 egg yolks
- ½ cup sugar, more for topping
PREPARATIONMix ingredients and strain into jars. Cover with water-tight lids.
Put in Sous Vide bath at 176 degrees for one hour.
Pour into ramekins and chill at least 2 hours, up to 2 days.
When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
4/4 fork user rating
YIELDMakes 2 nine-inch deep-dish crusts
- 2 1/2 cups all purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 6 tablespoons (about) ice water
Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
Cook: 30 m
Ready In: 2 h 45 m
Recipe By:Polly Welby
"A traditional English trifle all children in the UK grow up eating on high days and holidays. "
- 1 (9 inch) sponge cake, cut in cubes
- 1 cup seedless raspberry jam
- 8 ounces fresh raspberries
- 10 fluid ounces heavy cream
- 3 egg yolks
- 3 tablespoons white sugar
- 10 fluid ounces heavy cream
- 2 ounces sliced almonds
Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.
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