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German Apple Cake Preston Farms Sodus, NY 1/2 cup butter 1 cup flour 1 Tbsp. plus 1/2 cup sugar 1 egg yolk plus 1 egg 3 or 4 apples cinnamon and sugar to sprinkle Combine butter, flour, 1 Tbsp. sugar and 1 egg yolk. Chill if too soft. Press into an 8"x8" pan. Slice the apples in large slices and arrange them in rows on top of the dough. Sprinkle with a mixture of cinnamon and sugar. Beat together the remaining egg and 1/2 cup of sugar and spread between the fruit, spreading any left over on the fruit. Bake about 30 minutes in a 400o oven. |
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Teddie's Apple Cake The New York Times This was first published in 1973 by Jean Hewitt and then again in 2007 by Amanda Hesser No one knows who Teddie is Yield: Serves 8 Butter for greasing pan 3 cups flour, plus more for dusting pan 1½ cups vegetable oil 2 cups sugar 3 eggs 1 tsp. salt 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. vanilla 3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith 1 cup chopped walnuts 1 cup raisins Vanilla ice cream (optional) Preheat oven to 350o. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired. |
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