Thursday, August 14, 2014

1965 German Apple Cake Recipe

I picked up a vintage spiral cookbook from 1965 today and this recipe was marked with a paper clip. I was impressed by the tiny amount of sugar called for and will definitely make this German Apple Cake. When in the world have you seen a recipe that calls for only 1/4 cup of sugar? Of course there is a little more, because you have to sprinkle cinnamon-sugar on top.

I will use coconut oil as the shortening and real butter to dot on top. This recipe will probably take at least 4 apples. I have Pink Lady on hand now and they are nice and sweet. I will probably cut my apples into 16ths -- not sure about that part yet. I will add the apples one at a time in case it takes fewer than my guesstimate. I will grease the pan with butter too. Yum!
I made this. See photos and my revised recipe here.


helene said...

What an odd size pan- 7" x 11"....I suppose you can use a regular 8" x 8" though? Do tell us what you used and how it came out. I like low sugar recipes.

Content in a Cottage said...

Helene...I think an 8" round cake pan would work as would an 8" x 8". Maybe they had this odd size 50 years ago. I'll let you know how it turns out.
xo, Rosemary

Karen said...

Pyrex makes a 7 x 11 glass backing dish. Does coconut oil work in place of shortening? Does it change the texture of the cake? What a great way to use this healthy oil if it works.

Erin said...

Sounds good! I have a similar recipe and from experience I have 2 tips. First is to NOT use baking apples. They are just to hard for a cake and you can't even get your fork to cut the apple. A nice soft apple is perfect. (Golden Delicious, maybe or just older apple). And second score the back of the apple slice with a fork (so it has stripes) this will help the apple cook better and it looks pretty! Good luck!