Apple Cake (German)
From Dr. Denice Moffat as shared to her by Betty Schissel
1 batch in a 9 x 13” pan or a double batch in a cookie sheet
- 1 cube Butter at room temperature
- ½ of an 8 oz. pkg. Philadelphia Cream Cheese
- dash sCeltic Sea Salt
- 1 cup Gold Metal White Flour
Blend together. The mixture will be sticky and not rollable. I use a pastry cutter and blend until the mixture is in ¼ inch “pea” size. Pour into ungreased pan and with floured fingers press the mixture into the edges making a ½ inch lip. Lightly press into the bottom of the pan.
Slice apples. If you don’t have any good tasting ones, get about 3 of each type and alternate the slices. Red delicious apples are usually not the best for baking. Place sliced apples generously in pan in any design you wish. You’ll also want to have some dried fruit for toppings to add when the cake is just about done with the baking cycle (see below for suggestions.)
- ¼ to ½ fresh Lemon Juice over the apples depending on tartness of apples.
- Slivered Almonds on top of apples
- dash of Nutmeg (I use Cardamom since I’m allergic to nutmeg now)
In a separate bowl:
- Beat 2 Eggs (5 for a double batch)
- dash Celtic Sea Salt
- ¼ to 1/ cups Sugar depending on the tartness of the apples. (Note: C and H is cane sugar and contains no sulfites—U and I is beet sugar and has sulfites in it)
- ¼ teaspoon Almond Extract
- 1 ½ teaspoon Vanilla
Beat until frothy then add:
- ½ cup Sour Cream or a little more and beat again until smooth.
Pour mixture over apples. Bake at 350 degrees for 1 hour (a little more for a double batch). The custard will still jiggle when it’s done.
Take out of the oven and add other chopped dried fruits of your choice (they will burn if you add them before cooking). I use dried apricots, raisins and cranberries which makes for a most colorful display. Freezes well.
Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at www.NaturalHealthTechniques.com and free monthly newsletter. Most months she includes a healthy recipe in her newsletter.