The Road Home

Oma’s German Apple Cake

From: Heide Lang
  1. Place the butter in the freezer for a least one hour before.
  2. Cut the butter in one-inch slices.
  3. Place flour in a large bowl. Add butter and sugar.
  4. Using a pastry blender or food processor, blend until mixture is crumbly and much of the dough is in pea size pieces.
  5. Add the vanilla, eggs and a pinch of salt. Mix until just well blended.
  6. Divide the dough in half and roll each into a ball. Flatten the ball to create a disc and wrap them each in wax paper or plastic wrap. Place in the refrigerator for at least 30 minutes.
  7. Slice the apples 1/8 inch thick, preferably using a mandolin so all the pieces are the same size. Set aside.
  8. Take the dough out of the refrigerator and roll out both halves to fit a 13 X 9 pan, preferably with a one-inch rim.
  9. Sprinkle bread crumbs evenly on the bottom of the pan.
  10. Add the apples, being sure to evenly distribute them on the bottom of the pan.
  11. Sprinkle 3 or 4 tablespoons of cinnamon sugar evenly over the apples.
  12. Take the second rolled out dough and carefully place it on top of the apples. Tuck in the dough on all the sides so an even crust will form.
  13. Bake for 30 minutes, or until brown. Let cool in pan and cut into squares.
  14. Serve with powdered sugar sprinkled on top.