German Apple Cake

Last fall Hubby and I took a couple evening and peel apples and apples and apples then froze them.  I’ve made about three apple crisps each month in an effort to use as many up as I can before we move but honestly, as much as I like apple crisp, I am ready for something different.

I paged through a cook book that I bought from the Mississippi Quilter’s Guild and saw something that I thought I’d try.    I love old recipes that don’t have odd or unusual ingredients so when I saw a recipe that said German Apple Cake (over 100 years old), I had to give it a try.

Here’s the recipe:
Keep in mind a capital T means tablespoon and the lowercase t means teaspoon.

1 c sugar
1 c shortening
1 egg
2 T milk
2 t baking powder
2 cups flour
1 t vanilla
6 c cored, peeled and sliced apples
Sugar and cinnamon to taste

Cream the shortening and sugar.  Add egg, milk, baking powder, flour and vanilla.  Pat 1/2 the dough into a greased 9 x 13 pan.  Cover with a layer of apples-should be about 1″ thick.  Pat on the rest of the dough.  Sprinkle with cinnamon and sugar to taste.  Bake a 350 for 40 minutes.

Mine turned out a little gooey.  I think it’s because I used frozen apples.  It’s still pretty tasty though and a nice change from apple crisp.  By the way, I don’t know why they call it a cake as it really is more of a dessert than cake.

2 thoughts on “German Apple Cake”

  1. Shouldn’t it be cream the shortening & sugar.
    Is shortening the same as butter.
    Thanks for sharing about the T & t.

    Sounds yum. I’ll give it a go

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