Ruth Anderson's German Apple Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons Crisco
3/4 cup white granulated sugar
2 eggs
2 1/2 cups flour
1 1/4 cups whole milk
2 1/4 teaspoons baking powder
2 thinly-sliced apples to mix in the dough (above ingredients)
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4 more large apples to slice on top of the dough
Cinnamon/sugar mixture
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Directions: |
Directions:* Grease and flour a 9 x 13 inch pan.
* Pre-heat oven to 350 degrees.
* Prepare the dough with ingredients Crisco, sugar, eggs, flour, whole milk, baking powder, and 2 thinly sliced apples to mix in with the dough. Spread into 9 x 13 inch pan.
* Top with four sliced apples; neatly arrange them in an overlapping pattern on top of the dough.
* Then sprinkle a cup of sugar with cinnamon (to your taste) over the top of the cake.
* Bake at 350 degrees for 45-50 minutes until the cake tests "done", e.g., separating from the side of the pan and toothpick in center coming out clean.
* Cool. Serve warm or room temperature with a small amount of cream on the top of each piece. Then refrigerate the remaining cake. |
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Personal
Notes: |
Personal
Notes: This 100+ year-old recipe was passed from Mathilda Teich to her daughter, Ruth Teich Anderson, and then on to Ruth's daughter, Candy Anderson Ames. Candy used to bring this to Curriculum Committee and other school meetings. It was especially good when Ruth made it to send along for the meetings. She preferred McIntosh Apples, so this recipe is best between September and December. Follow the recipe exactly, because it isn't the same with skim milk or other modifications.
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