German Apple Cake
1 cup sugar 1/2 cup butter, softened 1 cup flour 1 teaspoons baking powder 2 large eggs 1/8 teaspoons salt 4 - 5 small apples, thinly sliced Sugar Lemon juice Cinnamon Shortening
Notes: Granny Smith apples are usually used, but any firm apple will work. This is a thick dough, almost a frosting-like consistency. Make sure to spread it evenly in the pan. This is not a large, thick cake.
1 Prepare an 8" or 9" springform pan by greasing it with shortening and lightly flouring it. Preheat the oven to 350°F.
2 Cream the butter and sugar until light and fluffy. In a separate bowl, combine flour, baking powder, and salt.
3 Add eggs, one at a time, into the butter and sugar mixture, stirring until each one is fully incorporated.
4 Add dry ingredients into the butter mixture, stirring until mixed.
5 Meanwhile, peel and core your apples. Thinly slice them (about 1/4" thick) and place them in a bowl. Sprinkle with a dash of cinnamon and fresh lemon juice and mix gently. Set aside.
6 Spoon the dough mixture into the prepared springform pan. It may not look like a lot of dough, but it will rise.
7 Place the prepared apples on top of the dough. Press them in a bit, but not all the way to the bottom of the pan.
8 Sprinkle top of cake with some sugar and cinnamon. Bake for 1 hour. If you are using a dark pan, check it earlier or set your oven temperature down to 325°.
9 Remove from oven and place on a wire rack to cool.