• DOUGH:
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 cup (2 sticks) butter
  • 1 1/2 cups all-purpose flour
  • 4 to 5 large baking apples
  • 1/2 cup plain breadcrumbs
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 large eggs
  • Juice of one lemon
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 cup apricot preserves


To Prepare the Crust: In a large bowl, combine the sugar, egg, butter and flour. Using your fingertips, work the mixture together until it is of pastry consistency. Cover the dough and refrigerate for at least one hour, or until slightly firm.

To Make the Cake: Preheat the oven to 375 degrees. Lightly butter a 9"" springform pan. Dust lightly with flour and tap out any excess. Press the Dough into the pan, covering the bottom and reaching about halfway up the sides.
Peel the Apples, Core and cut in halves.
Sprinkle the bottom of the crust with the breadcrumbs, to form a thin and even layer. Arrange the apples, rounded side up, over the crust and crumbs. Fill in any empty spaces with pieces of apple.

In a large bowl, stir together the sour cream, heavy cream, sugar, eggs, lemon juice, cornstarch, and vanilla. Pour this mixture over the apples. Bake for 60 to 90 minutes, or until the apples are tender and the filling is set. Remove the pan from the oven and set on a wire rack to cool. Cool completely before removing sides of springform.
In a small pan heat the apricot preserves over medium heat until warm. When the cake has cooled slightly, brush the preserves over the top to form a glaze.

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Submitted 6/13/05.
Source: Cook With Regis & Kathie Lee
Submitted By: Elaine Olson
German Apple Cake