Alsatian Apple Cake Recipes

Steps:

• Preheat the oven to 425°. Generously butter a 12-inch cake pan or 10-inch springform pan.
• Beat together the 3 eggs, honey, oil, milk, vanilla and rum.
• Sift in the flour, baking powder, baking soda and salt. Stir to combine.
• Peel, core and cut the apples into eighths (or more if the apples are large). As you're working, drop the apple slices into the batter & combine to avoid them turning brown.
• Bake for 30 minutes, tenting with aluminum foil if the top becomes too brown.
• While it's baking, make the topping by beating together the 1 egg, melted butter and brown sugar.
• After 30 minutes, spread the topping evenly over the cake and bake another 10 minutes, until carmelized on top.
• Cool in the pan on a rack. Serve warm or cool. It reheats nicely.

Steps:

• Combine flour, butter, 1/2 cup sugar, and salt in a bowl. Add 3/4 of the white wine and mix into a smooth dough. Add more white wine as needed, but avoid making dough too soft. Shape into a ball, flatten, cover, and refrigerate for 30 minutes.
• Peel apples and cut in half. Remove core and place into a bowl with cold water and lemon juice to prevent browning.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a rimmed baking sheet with butter and dust with flour.
• Roll chilled dough out into a rectangle slightly larger than the baking sheet. Transfer dough to the baking sheet and press some of the dough up the rimmed sides to make an edge. Pierce all over with a fork.
• Place apple halves cut-side down on a cutting board. Make several parallel cuts without cutting all the way through the apple. Arrange apples all over the dough. Sprinkle evenly with 3 tablespoons cinnamon sugar.
• Bake in the preheated oven until apples start to lightly brown, 35 to 40 minutes.
• Combine eggs, 1/2 cup sugar, vanilla sugar, and lemon zest in a bowl. Beat with an electric mixer until very foamy, 2 to 3 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Fold whipped cream into the egg mixture.
• Remove cake from the oven and reduce temperature to 325 degrees F (165 degrees C). Pour egg-cream mixture over the apples and sprinkle with remaining 1 tablespoon cinnamon sugar.
• Bake until cream topping is golden brown, 10 to 15 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg. Add the apples, walnuts, butter, and eggs; stir just until combined.
• Spoon into pan; smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan. Dust with confectioners' sugar to serve.

Steps:

• To make the tart:
• Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch tart pan with a removable fluted rim. Prick the shell with a fork and chill it for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated 425°F. oven for 15 minutes. Remove the foil and the rice carefully, bake the shell 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
• In a bowl stir together the apples, peeled, cored, and cut into eighths, the lemon juice, and 2 tablespoons of the sugar and toss the mixture until the apples are coated well. In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of the remaining sugar, a pinch of salt, and the vanilla and stir in the raisins. Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 tablespoons sugar and the cinnamon over it. Bake the tart in the middle of a preheated 375°F. oven for 1 hour and 10 minutes, or until the apples are tender when pierced with a cake tester, let it cool in the pan on a rack, and remove the rim.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Butter an 8-inch square pan or equivalent-size baking dish.
• In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
• In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.

Steps:

• Combine flour, butter, 1/2 cup sugar, and salt in a bowl. Add 3/4 of the white wine and mix into a smooth dough. Add more white wine as needed, but avoid making dough too soft. Shape into a ball, flatten, cover, and refrigerate for 30 minutes.
• Peel apples and cut in half. Remove core and place into a bowl with cold water and lemon juice to prevent browning.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a rimmed baking sheet with butter and dust with flour.
• Roll chilled dough out into a rectangle slightly larger than the baking sheet. Transfer dough to the baking sheet and press some of the dough up the rimmed sides to make an edge. Pierce all over with a fork.
• Place apple halves cut-side down on a cutting board. Make several parallel cuts without cutting all the way through the apple. Arrange apples all over the dough. Sprinkle evenly with 3 tablespoons cinnamon sugar.
• Bake in the preheated oven until apples start to lightly brown, 35 to 40 minutes.
• Combine eggs, 1/2 cup sugar, vanilla sugar, and lemon zest in a bowl. Beat with an electric mixer until very foamy, 2 to 3 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Fold whipped cream into the egg mixture.
• Remove cake from the oven and reduce temperature to 325 degrees F (165 degrees C). Pour egg-cream mixture over the apples and sprinkle with remaining 1 tablespoon cinnamon sugar.
• Bake until cream topping is golden brown, 10 to 15 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large, 12x18-inch rimmed baking sheet with 1 tablespoon butter.
• Combine 14 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
• Mix flour, baking powder, lemon zest, and salt in a bowl. Alternate adding flour mixture and eggs to the creamed butter mixture. Spread batter onto the prepared baking sheet; dough is very sticky, so use a spatula to spread it onto the tray. Distribute sliced apples evenly on top and drizzle with lemon juice. Sprinkle with raisins.
• Bake in the preheated oven until set and lightly browned, about 30 minutes.