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Saturday, November 05, 2011

Bavarian Apple Cake

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Volumes have been written about apples, one of the most popular fruits and one of the most versatile of all. The apple is packed full of nutrients, is low in calories and possibly lives up to the adage of "an apple a day keeps the doctor away. The apple tree originated in the mountains of Kazakhstan, the ninth largest country in Europe whose borders include Russia, China and the Caspian Sea. Apples are now cultivated worldwide and are available year-round.

When choosing apples, look for firm fruit with no bruising or pressure marks which denote a mottled pulp. Wash apples thoroughly before using to clean off dust or pesticide or fungicide sprays. Apples keep for several days at room temperature or in the refrigerator for about two weeks.

While there are thousands upon thousands of recipes for apples, sweet and savory, this Bavarian Apple Cake is one that I've made many times. Delicious for picnics, brunches, for dessert or just about any time, the cake is basically a yeast-raised dough made simple by processing in a bread machine on the dough cycle. 


Bavarian Apple Cake

Dough
1-1/2 teaspoons bread machine yeast
2-1/2 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon grated lemon zest
4 tablespoons unsalted butter
2 eggs
2/3 cup milk

Topping
2 large baking apples
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
2 tablespoons finely chopped crystallized ginger

For the dough-Add all the ingredients for the dough in the order suggested by your bread machine manual and process on the dough cycle according to manufacturer's directions.
At the end of the dough cycle, remove the dough from the machine. Preheat oven to375°.
On a lightly oiled  baking sheet, press out the dough with hands into a 10-inch circle. Peel and core the apples, then cut them into thin slices. Arrange the slices in concentric circles on the dough, leaving a 1/2-inch border around the edge. Mix the sugar with the cinnamon and ginger and sprinkle over the apples. Sprinkle the finely chopped crystallized ginger over the apples. Bake 50-60 minutes, until golden brown.

Note-If you prefer a thinner cake, divide the dough in half, spread into a 10-inch circle, but double the topping ingredients and follow instructions for topping the dough with the sliced apples. Bake about 20 minutes or until golden brown. Yields one thick cake or two thinner cakes.



This is my entry for Weekend Herb Blogging #308 which begins its 6th successful year! Haalo of Cook (almost) Anything at Least Once, the lovely and adept manager of WHB is hosting #308, having been given the honor by Kalyn, the creator of this popular and informative event.









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Please do not use images or text without my permission. 

6 comments:

Flavors of the Sun said...

WHat a stunning opening shot! And the recipe looks equally good. Thanks for sharing.

Gourmet Getaways said...

Oh that looks so yummy! Your kitchen must have smelled amazing while this was baking!

I love all your images, just beautiful, I will be a regular visitor :)

Haalo said...

Yeasted dough, apple and cinnamon - I can just imagine how lovely this must smell when its being baked. I think you've inspired me to pull out the old bread machine!

Nancy @ A Rural Journal said...

What a lovely presentation -- I think I can smell the apple-y deliciousness from here. :)

Barbara said...

I love that first shot. Very effective.

Simona said...

What a beautiful cake! I have a special place in my heart for apple cakes, so my eyes are very happy now.

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