Hildy's German Apple Cake

By Ninni • March 3, 2012 • 0 Comments

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Author Notes: A tradition handed down in the family. I picture my mom peeling the apples on the patio with perfect long strands of peel we'd quickly eat as kids. I never inherited that skill, but finally I asked my mom for the recipe to relive and relieve my childhood comfort cravings. Its light and fluffy best when fruit is at its peak. A favorite among my colleagues and friends. (translated by my mom from my grandmas recipe) - Ninni

Makes 12 slices

Dough

125g butter (1 stick + 3/4 tblspn)
1 tablespoon sugar
1 pinch salt
250g Flour, sifted (1/2 lb)
1/8 liter white wine (1/2c)

mix butter, sugar and salt until fluffy
add flour and wine gradually
press into a disk, wrap and chill 1/2 hour

Cake and filling

6 golden delicious apples (1kg)
1 tablespoon sugar (I sub vanilla sugar here too)
2 packets vanilla sugar
2 eggs
1 zest from 1 lemon
4 1/2 tablespoons sugar
1/4 liter sour cream
1 approx 28cm springform

preheat oven 425 F
peel apples, cut in halves and cored, make small slices lengthwise on exterior side of apples, wrap as you go to reduce air exposure/coloring
roll chilled dough larger than spring form (to wrap up edges, approx 35cm) grease pan and press dough in pan and upsides, chill 5-10 min (fyi the dough will pull down in pan while baking)
lay in apples, arrange core down, sprinkle with 1 tblspn sugar
bake 30 minutes, until apples start browning
mix eggs, vanilla sugar, lemon zest, 3 1/2 tblspn sugar until fluffy, mix in sour cream by hand
pour mixture around apples, bake approx 10 more minutes, should be golden brown or a little darker