Apfel Kuchen Apple Cake Recipes

Steps:

• Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting 1/2 in. from 1 end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside., Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick)., Spread batter into a greased 9-in. springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar.

Steps:

• Preheat the oven to 325 degrees F.
• For the apples: Add the lemon juice and 2 cups of water to a large bowl and stir. Add the apple wedges. Set aside.
• For the batter: Add the cake mix to a large bowl. Whisk together the cider, sour cream and eggs in a separate bowl. Add the wet ingredients to the cake mix and stir until combined.
• For the streusel: Add the brown sugar, flour and cinnamon sugar to a large bowl. Stir to combine. Using a box grater, shred the chilled butter into the bowl. Use a pastry cutter or fork to mix and toss the mixture until crumbly. Place back in the refrigerator if needed while preparing to bake.
• To assemble: Spray the bottoms and sides of a 9-inch springform cake pan with cooking spray. Place a circle of parchment paper on the bottom and spray again. Pour half of the cake batter in the pan. Sprinkle the top with half of the streusel mixture, then add half of the apple slices in a circular fanning pattern. Repeat the layers and dust the top with cinnamon sugar.
• Bake until a wooden skewer inserted in the center of the cake comes out clean, 1 hour 30 minutes to 1 hour 45 minutes. Cool on a rack for 30 minutes before releasing the spring form.
• For serving: Serve the cake slices with Sunny's Bourbon Whipped Cream.
• In a large bowl, whisk the heavy cream until light and soft. Add the bourbon and granulated sugar and continue to whisk until soft, lazy peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

Steps:

• 1. Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan.
• 2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
• 3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
• 4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
• 5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
• 6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

Steps:

• Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition.
• Mix 1 1/2 cups plus 2 tablespoon flour and baking powder in a separate bowl. Add to batter and mix until batter is smooth.
• Peel and quarter apples. Remove core and cut apples like a fan from the outside towards the inside but do not cut all the way through.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan with butter.
• Spoon batter into the prepared springform pan and spread out evenly. Set cut apple quarters in a circle into the batter with the round, cut side facing up. Gently push apples into the batter.
• Bake in the preheated oven until cake is golden brown, about 45 minutes.
• Remove from oven, allow to cool, and dust cooled cake with confectioners' sugar.

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour glass 9 X 13.
• 2. Sift first two dry ingredients. Set aside.
• 3. In mixing bowl, cream shortening and 1 cup of sugar. Add egg. Add sifted dry ingredients along with mace and salt. Add milk.
• 4. Spread in prepared 9 x 13. (I use a greased spatula to help spread). Top with apples. Sprinkle 1/2 cup sugar over top.
• 5. In bowl prepare struesel. (4 T. butter, 1/2 cup sugar, 1/4 cup flour). Crumble struesel over apples on cake.
• 6. Bake for 40 minutes.

Steps:

• Preheat oven to 350°F.
• Mix 1 1/4 cup flour, baking powder, 2 tsp sugar, and salt and sift once.
• Cut 1/2 cup butter into dry mix with a pastry blender to pea size.
• In a small bowl, beat egg with 2 T milk and add to dry mix.
• Mix thoroughly and pat dough into a greased or oiled 9x13-inch baking dish.
• Pare and core apples.
• Cut into thin wedge slices and place on dough in rows until covered. We would cover the thin end of one apple with the thick end of the other.
• Dot apples with 2 T butter and mix 3/4 cup sugar, 1 1/2 Tbs flour and cinnamon together.
• Spread dry topping over dotted apples, and bake in oven for 30-45 minutes, until golden brown.

Steps:

• Preheat oven to 350ºF.
• Cake:.
• In a large bowl, cream together shortening and sugar. Add eggs and lemon extract; beat well.
• In another bowl, sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition.
• Pour mixture into a lightly greased and floured 10-1/2"x14-3/4" pan. Top with filling and bake for 1 hour or until cake tests done.
• Filling:.
• Combine all ingredients in a bowl; mix well. Spread over cake to cover.