My son is taking German and his class was having a food day, where everyone brings in an authentic German dish. So guess what he volunteered to bring? Go ahead…take a wild guess what he thought his loving mother, the vegetarian would like to make and bring in for the class to enjoy? BRATWURST!!! Are you kidding me??? Have I mentioned that I’m a veggie? And even if I wasn’t a veggie, I wouldn’t touch a bratwurst!!! EEEWWWW!!!! Do you know what’s in a brat? Again…EEEEWWWWW!!!! Needless to say, I asked him to reconsider and beg his teacher to let him change to something a little more vegetarian friendly! I was thinking Käse Spätzle, but he did one better…Apfelkuchen!!! PERFECT!!! Or… it would have been if he had given me… I don’t know… a 12-hour notice. No… I heard about it at 11:00PM and he needed it by 6:30AM!!! REALLY!!!!???? Yes… REALLY!!!! Luckily, I had 6 Granny Smiths and just enough flour to pull this together and deliver it right on time! WHEEEWWWW!!!
German Apple Cake (Versunkener Apfelkuchen)
Epicurious | October 2000
by Gil Marks, The World of Jewish Desserts
- 3 cups all-purpose flour
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter or margarine, softened
- 1 3/4 cups sugar
- 3 large eggs, separated
- 1/2 cup milk
- 8 medium (about 3 pounds) cooking apples, such as Golden Delicious, Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yellow Transparent, or any combination, cored and diced (peeling is optional) (I used 6 small-medium Granny Smiths and I had extra apples. Oh and I didn’t dice them…no, no, no! I used my Pampered Chef Apple Corer/Peeler/Slicer…coolest thing EVER!!!)
- 1 cup confectioners’ sugar, or 1/2 cup confectioners’ sugar and 1/2 cup light brown sugar
- 1/2 teaspoon vanilla or almond extract
- 1 to 2 tablespoons milk or water
1. Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan. While I lived in Germany, I did not bring home my kugelhopf…darn it! So I used a 9″ round cake pan.
2. Sift together the flour, baking powder, and salt. Sift, shmift…I just mixed them in bowl with a wisk. 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. I LOVE playing with egg whites! They are SO COOL!!!
4. Pour half of the batter into the prepared pan. Spread with half of the apples. (I arranged the apple slices in a circle around the cake to make them all pretty!) 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. (I actually removed the cake from the pan and placed it on a cake plate.
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.
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