Sonja’s German Apple Cake

From the Harriet Fasenfest collection

Introduction

Read more about apple cake in “The beauty of everyday acts.”

Ingredients

Cake

Filling

Steps

1. In a large bowl, mix together the first four ingredients. Work this mixture until it resembles coarse cornmeal, then make a hole in the center of the flour mix and add the vanilla and eggs to it.
2. Mix the eggs and vanilla slightly with a fork and then bring in sides of flour mixture till incorporated. Work and knead until the mixture forms a coherent mass and is moist but not sticky. If sticky, add a little more flour and knead it in.
3. Cut the dough in half. Flatten it a bit to assist in rolling and wrap in plastic wrap or waxed paper. Allow to rest a few hours in the fridge, then take the dough out of the fridge and let warm slightly for ease in rolling. I work with half of the dough at a time.
4. Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch pan.
5. Trying to keep within the perimeters of the pan, roll out the dough on a floured board. The dough can be a bit sticky, but add a little extra flour as you flip the dough from one side to the other. Transfer the dough to a pastry sheet, waxed paper, or plastic wrap when it is approximately ¾ of the size you ultimately want and continue rolling out to the final size.
6. Lifting the rectangular sheet, invert it into a waiting buttered pan. Do not fret if the dough rips or completely falls apart; you can always pat it into the pan and it will work out fine.
7. Combine apples, lemon juice, and sugar, and pile them high over the dough. Cover with the remaining half of dough that is rolled out in the same fashion as the first.
8. Do not worry about holes in the top dough as they just invite a sort of rustic appearance and allow for steam to escape during cooking. I swear, the first time I made this cake I threw it in the oven just to get rid of it; so vexed was I by the process. But it was the best ever.
9. Bake the cake for 45 minutes; check to see if the dough is done. I like to use a clear Pyrex pan so I can look at the bottom crust for color. Generally I remove the cake after 45 to 50 minutes, but let your oven be your guide.
10. Serve warm, with whipped cream if desired.