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Recipe: Aunt Martha's Bed and Breakfast German Apple Cake (tube or Bundt cake)

Desserts - Cakes
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GERMAN APPLE CAKE

5 baking or cooking apples
5 tablespoons and 2 1/2 cups sugar, divided use
2 teaspoons ground cinnamon
3 cups flour, unsifted
1/2 teaspoon salt
4 eggs
1 cup vegetable oil
2 teaspoons vanilla
1/3 cup orange juice
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
Glaze (recipe follows)

Grease and flour 10-inch tube or Bundt pan. Preheat oven to 350 degrees F.

Peel apples, core and thinly slice in bowl. Toss apple slices with 5 tablespoons sugar and cinnamon; set aside.

In large bowl, mix together flour, remaining 2 1/2 cups sugar, salt, eggs, oil, vanilla, orange juice, baking soda, and baking powder. With electric mixer, blend together on low speed for one minute. Clean down side of bowl with rubber scraper. Increase speed to medium and blend for 3 minutes. You will have a very thick dough.

Fill prepared pan with alternating layers of batter and apples, making a total of 3 batter layers and 2 apple layers. Start and finish with batter.

Bake for 1 1/2 to 1 3/4 hours or until cake tester inserted in center comes out clean. Cool on rack for 10 minutes, then invert cake, remove pan. Allow cake to cool completely on rack.

Drizzle Glaze on cooled German Apple Cake.

GLAZE

1 1/2 cups confectioner's sugar
2 tablespoons butter or margarine
1/2 teaspoon vanilla
1 to 2 tablespoons water

Mix confectioners' sugar, butter, vanilla, and water until smooth.

Makes 1 (10-inch) tube or Bundt cake
From: Aunt Martha's Bed and Breakfast, Richfield Springs, New York
Source: Best of the Best from New York Cookbook by Gwen McKee and Barbara Moseley
MsgID: 1436746
Shared by: Betsy at Recipelink.com
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