Ruth Wall's German Apple Cake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 16 |
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I looooove apple cake. So when this one came to me in a publication from the Bucoda Improvement District, I tagged it immediately. Have not made it yet but certainly have added it to the list. Ingredients:
5 cooking apples, peeled, cored and thinly sliced |
5 tablespoons sugar |
2 tablespoons cinnamon |
3 cups unsifted all-purpose flour |
2 cups sugar |
1/2 teaspoon salt |
4 eggs |
1 cup vegetable oil |
2 teaspoons vanilla |
1/3 cup orange juice |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 1/2 cups powdered sugar |
2 tablespoons butter, softened |
1 1/2 teaspoons vanilla |
1/2 teaspoon cinnamon |
1 -2 tablespoon water |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare a large bundt or tube pan with a light coating of cooking spray.
3. Mix together the apples, sugar and cinnamon and set aside.
4. Add all of the ingredients for the batter to a large bowl and mix at medium speed for one minute. Scrape down the sides of the bowl to make sure all ingredients are being incorporated. Mix for an additional 3 minutes.
5. Pour one third of the batter into the baking pan. Cover with a layer using 1/2 the seasoned apples. Repeat with another 1/3 of batter and the remaining apples. Finish with the final 1/3 of batter.
6. Bake for 90 to 105 minutes. Remove from oven.
7. Cool for 10 minutes then invert onto a serving plate.
8. While the is cooling (10 minutes), combine all ingredients for the glaze. Drizzle on top of the cake.
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