German cake

Recipe from: 6/22/1989 12:00:00 AM
Ingredients 17
Servings 15
Time

Ingredients

  • DECORATION
  • 1
    large red apple, cored and sliced into rings
  • 45
    ml
    sugar
  • 5
    ml
    cinnamon
  • BATTER
  • 360
    g
    cake flour
  • 2
    ml
    instant yeast
  • 60
    g
    sugar
  • pinch salt
  • 60
    g
    butter
  • 2
    eggs
  • 70
    ml
    warm water
  • FILLING (optional)
  • 385
    g
    pie apples, coarsely chopped
  • 75
    g
    raisins
  • 30
    ml
    sugar
  • 5
    ml
    cinnamon
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a 25 cm cake tin with non-stick spray. Combine the sugar and cinnamon and coat the tin with the mixture. Place the apple rings in the bottom of the tin and set aside. Sift the cake flour, yeast, sugar and salt together in a mixing bowl and rub in the butter. Beat the eggs and add to the flour mixture. Add just enough lukewarm water to make a stiff dough. Knead until the dough no longer clings to your hands and is smooth and satiny. Cover the bowl and allow to rise in a warm place. Meanwhile, if using, mix together the filling ingredients and set aside. Once the dough has doubled in bulk, knead down gently and divide in two. Shape each half into a neat roll and place the first roll in the bottom of the tin. Spoon the filling on top and place the other roll on top. (If you have not made a filling, shape the dough into a single roll.) Shape the dough so that it fits neatly into the tin and allow to rise in a warm place until it doubles in bulk again. Bake for 30-40 minutes or until the cake is brown on top and a testing skewer comes out clean. Remove from the oven and turn out on a wire rack. Cool slightly before serving with cream. Makes a large cake (about 15 slices).
 

Read more on: bake  |  fruit
 

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