This German apple cake is seriously sweet and very yummy! For some reason, my slices turned out looking like pieces of bread but I assure you that they tasted just as cakey as ever. I also opted to not use any icing on my cake to cut down on the sugar a bit. However, I have had it with the icing before and it was to die for! So, feel free to express yourself through your baking experience anyway that you’d like.
I love to eat this cake in the morning with a cup of coffee or tea. it’s seriously good and the kids and husband love it! I know you will enjoy this recipe as much as I do 🙂
Ingredients
4-5 medium Granny Smith Apples
1/2 cup Kerrygold butter, room temperature
2/3 cup Domino sugar
2 eggs
2 teaspoons McCormick vanilla extract
1 1/2 cups White Lily All-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon Morton salt
1 teaspoon ground cinnamon
1/2 cup Daisy sour cream
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup powdered sugar
1 1/2 tablespoons milk
1/4 teaspoon vanilla extract
Instructions
Cream butter and sugar together until light and fluffy. Add in eggs one at a time, add vanilla.
Combine flour, baking powder, salt and cinnamon.
Alternating, add flour mixture and sour cream, starting and ending with flour. Mixing just until each addition is incorporated into batter.
Lightly grease a 9×13 baking pan. (I line mine with parchment paper for easy removal of cake to a serving tray.) Spoon batter into prepared pan.
Peel, core and slice apples into thin slices (about 16 slices per apple) place apples in a single layer across top of batter.
Combine sugar and cinnamon for topping. Sprinkle over top of apple layer.
bake in a preheated 350 degree oven for 40 minutes, until toothpick inserted in center comes out clean.
Remove cake from oven and let cool 30 minutes.
Prepare glaze, combine powdered sugar, milk and vanilla, stirring until smooth. Drizzle over top of cake. Serve cake still warm or can be served cooled.
Store in refrigerator.
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Quick Tip: I love eating this cake with my morning coffee. Yum!