German Apple Cake

After the many courses we enjoyed for the Oktoberfest meal, I knew we'd need something not too heavy, not too sweet and not too rich for dessert. This is a delicious cake with an extremely thick batter. Apple slices are placed on top of the batter and the batter cooks up through the apple slices to give you a beautiful presentation. Filled with the Fall flavors of cinnamon, nutmeg, cloves, and allspice, this is a perfect Autumn dessert.

1 cup sugar

1/2 cup butter, softened
I cup flour

1 t. baking powder

2 large eggs

1/8 t. salt

1/4 t. cinnamon

1/4 t. allspice

1/8 t. ground cloves

1/8 t. ground nutmeg

2 - 3 large apples, thinly sliced (like a Jonathan or Granny Smith)

sugar for sprinkling on top

cinnamon for sprinkling on top

Preheat oven to 350 degrees.

Grease an 8 or 9-inch springform pan with shortening and lightly flour.

Cream the butter and sugar until light and fluffy. In a separate bowl, combine flour, baking powder, salt, and spices. Add eggs, one at a time, into the butter and sugar mixture, stirring until each one is fully incorporated.

Add dry ingredients into the butter mixture, stirring until mixed.

Meanwhile, peel and core your apples. Thinly slice them 1/4 inch thick.

Spoon the batter into the prepared springform pan. Place the apples on top of the batter and lightly press them down into the batter. Sprinkle the top with sugar and cinnamon.

Bake for 1 hour and remove from oven. Place on a wire rack to cool. Remove outer rim of springform pan and gently slide onto serving plate.

Adapted from Glimmer Twin Fan