German Apple Cake

While this is called a cake, it actually closer to an apple pie or crisp.   Middle and Eastern Europe doesn't really have a "pie" tradition as such.   This is pretty much as close as they get to what we would call an apple pie.  This one has all the requisites of a good apple pie though:  lots of tender sweet apples, with just a hint of cinnamon and lemon.   The top is a buttery streusel and the bottom of the "cake" is a tender shortbread.    It does take a while to bake, but is well worth the wait.   Before cutting, do allow it to cool completely, giving the apple juices time to set up and not be runny.   Top it with some heavy cream, whipped or not, or some ice cream and you will not be disappointed.    While it is supposed to be eaten the same day as baked, I actually like it better the next day or later.  The bottom crust soaks up the apple juices and then actually has more of a cake like texture.    Fresh or a day or two later from the fridge, you are still going to love it!

Preheat oven to 350 degrees.    

3 1/2cups all-purpose flour divided (500g)

1 1/2 cups butter divided (340g)

1 ¾ cups granulated sugar (70g)

1 tsp vanilla extract

2 large eggs

4 cups chopped apples

1 1/2 cup applesauce sweet or unsweetened

½ cups brown sugar

1 tsp lemon zest freshly grated (optional)

juice of one lemon (optional)

1/2 tsp cinnamon

     Peel, core and chop the apples, you want about 4 cups of chopped apples.  Add to a large bowl and then add the applesauce, brown sugar if using and the cinnamon.  Lightly grease a 9x13-inch cake pan and set aside.   In the bowl of a stand mixer fitted with the paddle attachment, add 3/4 cup (1.5 sticks) butter, ¾ cup sugar, vanilla extract, 2 cups all-purpose flour. Press into the bottom of the cake pan and set aside.   Spread the apple mixture evenly over the bottom crust.     Now make the streusel topping:  In the bowl of a stand mixer fitted with the paddle attachment mix the remaining soft 3/4 cup (1.5 sticks) butter with 1 1/2 cups of flour and 1 cup sugar The mixture will be crumbly.  Use your fingers to crumble the crumbs on top. Press some crumbs together to form bigger crumbs, you don't want the crumbs to be too fine. Bake for 1 hour and 15 minutes until the crumbs are lightly golden.  Let the cake cool off completely. It will be a little bit soft while hot.

    Other options:   replace the apples with firm but ripe pears, peeled, cored and chopped.   Add raisins or dried cranberries to the apples, say 1/2-1 cup.   Use cooked dried peaches in place of the apples and applesauce, use firm ripe plums, pitted and sliced.  If using plums, I would suggest in a teaspoon of cornstarch or flour when tossing with the sugar and cinnamon and omitting the apple sauce.   Pitted cherries would probably be good too, but again you would need flour or cornstarch.

    To make this a gluten free treat, just substitute your favorite gluten free all purpose baking flour or even just gluten free oat or sorghum flour.   It will be tasty no matter what you use!