German apple cake (Apfelkuchen) from Christopher Kimball's Milk Street Magazine, Nov/Dec 2019 (page 28)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Beetqueen on November 28, 2019

    Great recipe which turned out great. I baked it in a Demarle mold. The recipe lists baking powder in the ingredients but omits it in the body of the recipe, so don’t forget to add it to the flour.

  • anya_sf on November 12, 2019

    Although the introduction mentions Luisa Weiss's recipe in Classic German Baking, this recipe is not identical, and it didn't turn out as well for me. I used a dark pan, so I checked the cake early. After 40 min in the oven, the center was definitely still underdone. However, after 50 min, the edges were overdone, bordering on burnt. If you use a dark pan, I recommend lowering the oven temperature to 350. The apples also sank into the batter, so the cake didn't look pretty. It did taste quite good, even overbaked.

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