Sunday, September 28, 2008

German Apple Cake


Sunday, September 28, 2008

A dark morning here on the hill. Last night's limited rain turned to a drip-drip-drip at about 4:30 this morning as the small drops slid down the standing seam roof and landed on the steps. Based on last night's forecast of a tropical depression heading up the coast, I half expected pouring rain by now. It's 61 degrees which this time of year and under these conditions can signal heavy rain. Not yet!

Yesterday was another "clean-up-the-gardens" day. Gail and I pulled weeds in the daylily beds at the nursery in preparation for dividing and lining out plants. I had pretty good control of the weeds most of the summer because I had a routine that was working well. Each afternoon when I came home from my regular job, I would relieve Gail at the nursery. During the last hour of the evening I'd pull weeds in one of the 21-12X50 foot beds. Long about mid August things fell apart as I had to finish the electrical and do some fence repairs. Weeds prosper in neglect and Gail and I are paying the price. Yesterday reminded me how many weeds I do not know by name. I also was reminded how insidious wild daisies and dandelions are.

There's a lot to do this morning so I want to end quickly with a recipe for German Apple Cake that was my great grandmother's. There's nothing novel about this and I would guess it was common to the time and only became known as my great grandmother's as one of those family things. Just the same it's a great cake with a cup of coffee or a glass of milk and it fares well at night with a scoop of vanilla ice cream. Give it a try.


German Apple Cake
Recipe from my great grandmother Engelke but who really knows from where

4 medium apples, quartered and sliced
1/4 c. white sugar
1/4 c. shortening
1 c. flour
1/2 tsp salt
1 1/4 tsp. baking powder
1/2 c. milk
1 whole egg

Cream the shortening and add sugar, egg and mix. Add dry ingredients, alternating with milk. Spread batter in buttered 9" baking pan. Press sliced apples on top in rows. Spread a mix of 1/2 c. white sugar, 1/2 tsp. nutmeg and 1/2 tsp. cinnamon evenly on top.

Bake at 375 degrees for 20-25 minutes, then 5 minutes longer with pan covered with aluminum foil or a cover. Remove from oven and let cool.


Apples pressed into batter



Writing from the mountain above Peacham Pond where the blackbirds are in the tops of the white birches having breakfast and a flock of robins is in a nearby cherry.

George Africa
The Vermont Gardener
Vermont Gardens
Vermont Flower Farm







3 comments:

Shady Gardener said...

I'm enjoying your blog! This recipe sounds very similar to one given me called "Platz" a Mennonite cake. It does call for a little flour in the topping mix. But, it's a favorite! We even top the cake with several other types of fruit, such as: peaches, blueberries, etc. Always good! :-)

I spotted you at Iowa Boy's site.

George Africa said...

Thanks Shady Gardener! I like the idea of using other fruit too.

Don at An Iowa Garden always has a project going. I enjoy comparing what grows here and in other parts of the country.

George Africa
The Vermont Gardener

garden girl said...

Oh my gosh, that looks yummy! I brought some apples back from my Mom's trees when I visited a couple of weekends ago. I think my house will be smelling like German Apple Cake later today!