OMA'S APFELKUCHEN (GRANDMA'S APPLE CAKE)
My husband's German family calls this Oma's apfelkuchen, which translates to "Grandma's apple cake." They've been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. -Amy Kirchen, Loveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 422 calories, Fat 23g fat (14g saturated fat), Cholesterol 148mg cholesterol, Sodium 177mg sodium, Carbohydrate 50g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
MANDELKUCHEN
This is a very "more-ish" almond cake that takes no time to prepare and little time to bake. Great for when you have unexpected company and need to whip something up.
Provided by kim in the UK
Categories Dessert
Time 40m
Yield 20 slices, 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients in a bowl. Then add flour and baking powder and stir until it makes a smooth dough.
- Spread the dough onto a LARGE baking sheet, put in the oven at 180 degrees and bake for approximately 10 minute until the dough has just set -- should still be quite pale, just starting to brown.
- In the meantime, prepare the topping. Melt the butter, stir in the sugar and milk. Once this has mixed together, add the almonds and stir to mix well. Spread over the partially baked dough and return to the oven until the topping is brown and crispy, approximately 20 minute
- Cut into slices or squares and serve warm.
Nutrition Facts : Calories 608.8, Fat 28.2, SaturatedFat 11.6, Cholesterol 113.2, Sodium 157.6, Carbohydrate 77.9, Fiber 4, Sugar 26.6, Protein 13.1
TROPICAL POUND CAKE
A yummy pound cake with a taste of the tropics. I hope you'll give this one a try rather than thinking just another pound cake.
Provided by Sassy in da South
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees.
- Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden.
- In a large nonreactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended.
- Add eggs, one at a time, beating well after each addition.
- By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice.
- Mix well.
- Blend in toasted coconut, drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
- To make topping: In a small bowl, blend all topping ingredients together.
- Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack.
- Remove from pan and slice.
Nutrition Facts : Calories 755, Fat 32.7, SaturatedFat 19.2, Cholesterol 117.3, Sodium 578.2, Carbohydrate 109.1, Fiber 4.2, Sugar 62, Protein 9.7
BEST-EVER CHOCOLATE CAKE , HERITAGE RECIPE
Origially featured on a 1952 Better Homes and Gardens cover, it's been perfected over the years. I hope you'll agree that this version is the moistest, richest, "chocolateiest" cake ever.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes.
- Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans.
- Line bottom of pans with waxed paper.
- Grease and lightly flour waxed paper and sides of pans (or grease one 13x9x2-inch baking pan) and set aside.
- In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes).
- Scrape sides of bowl; continue beating on medium speed for 2 minutes.
- Add eggs, one at a time, beating after each addition (about 1 minute total).
- Beat in vanilla.
- Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition.
- Beat on medium to high speed for 20 seconds more.
- Spread batter evenly into the prepared pan(s).
- Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean.
- Cool cake layers in pans for 10 minutes. Remove from pans.
- Peel off waxed paper and cool thoroughly on wire racks.
- Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
- CHOCOLATE-SOUR CREAM FROSTING:.
- In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently.
- Cool for 5 minutes.
- Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth.
- This frosts tops and sides of two or three 8- or 9-inch cake layers (halve the recipe to frost the top of a 13x9x2-inch cake).
- Cover and store frosted cake in the refrigerator.
Nutrition Facts : Calories 691.7, Fat 36.1, SaturatedFat 21.8, Cholesterol 113.1, Sodium 444.8, Carbohydrate 88, Fiber 4.8, Sugar 62.6, Protein 8.1
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