GERMAN APPLE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
With the long, cold winters we have here, this German apple cake recipe has warmed many a kitchen. The cake is perfect for breakfast, dessert or an evening snack. I've often made it for parties, and I've always received compliments on it. —Grace Reynolds, Bethlehem, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 15 minutes
Cook Time 01 hours 10 minutes
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. tube pan. Combine the flour, baking powder and salt; set aside. , In a large bowl, beat eggs and sugar. Combine oil and orange juice and add alternately with dry ingredients to egg mixture. Beat until smooth; add vanilla and beat well. , Pour half of the batter into prepared pan. Arrange half the apples over the batter. Combine cinnamon and sugar and sprinkle half over the apples. Top with remaining batter, apples and cinnamon mixture. , Bake until a toothpick inserted in the center comes out clean, about 70 minutes. Cool 1 hour before removing from pan. Cool, apple side up, on a wire rack. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 353 calories, FatContent 15g fat (1g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 256mg sodium, CarbohydrateContent 50g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
GERMAN BLACK FOREST CAKE RECIPE: HOW TO MAKE IT - TASTE …
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper., In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.
Nutrition Facts : Calories 659 calories, FatContent 34g fat (15g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 329mg sodium, CarbohydrateContent 84g carbohydrate (59g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
More about "german apple cake recipe recipes"
GERMAN BLACK FOREST CAKE RECIPE: HOW TO MAKE IT - TASTE …
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 15 minutes
Category Desserts
Cuisine Europe, German
Calories 659 calories per serving
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper., In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.
GERMAN BLACK FOREST CAKE RECIPE: HOW TO MAKE IT - TASTE …
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 15 minutes
Category Desserts
Cuisine Europe, German
Calories 659 calories per serving
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper., In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.
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