I really can't remember anything that's happened lately, except that I've been doing a TON of baking/cooking. I think I'm going to start archiving recipes here on this blog, that way I can easily find them, and if anyone else is interested, you can use them, too.
Last week was Mike's birthday, and, since we're here in Germany, I decided to make him Apfelkuchen for his birthday cake. Since we live in the middle of nowhere, I couldn't find a store that sold candles (I don't even know if they do candles on birthday cakes here... do they even do birthday cakes? I'm so uninformed!), and I found a store that had cards, but didn't have any cash on me, and they didn't even take EC cards. UGH. Anyway, he really liked the cake, and I was pretty proud, because I had to do EVERYTHING by hand (including beating butter and egg whites).
Here's the recipe:
- 3 cups all-purpose flour
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter or margarine, softened
- 1 3/4 cups sugar
- 3 large eggs, separated
- 1/2 cup milk
- 8 medium (about 3 pounds) cooking apples, such as Golden Delicious, Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yellow Transparent, or any combination, cored and diced (peeling is optional)
(The glaze is optional - I prefer the cake without, because it's still plenty sweet, but has WAY less sugar)
- 1 cup confectioners' sugar, or 1/2 cup confectioners' sugar and 1/2 cup light brown sugar
- 1/2 teaspoon vanilla or almond extract
- 1 to 2 tablespoons milk or water
1. Preheat the oven to 350°F. Grease a kugelhopf, 10-inch Bundt pan, or 9x13-inch pan
2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
Note: I used a cinammon sugar mix with the apples that I put on the top layer. It was delicious!!!