Use up extra apples this fall with this timeless and cozy recipe for a Pennsylvania Dutch style Amish apple cake with caramel glaze.
Amish Apple Cake with Caramel Glaze Recipe
Ingredients:
- 5 red apples, peeled and cored
- 2 eggs, room temperature
- 1/2 cup cane sugar
- 1 stick melted butter
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1.5 teaspoons baking soda
- 3/4 cup powdered sugar
- 1/4 cup brown sugar
- 3 tablespoons milk or cream
- 1 teaspoons vanilla extract
- 4 tablespoons butter (1/2 stick)
Instructions:
Preheat the oven to 350F.
Chop apples and add to a medium sized mixing bowl along with 1/2 cup of cane sugar.
In a separate mixing bowl, whisk together flour, cinnamon, nutmeg, salt, baking soda, and ground ginger.
Melt a stick of butter and add to the bowl of chopped apples. Toss lightly until the apples are evenly coated.
Beat the eggs and add to the bowl with the apple mixture. Toss again to coat.
Add the floured spice mixture to the apple mixture and mix with a wooden spoon. At first, it will look as if there is no way it will come together to form a cake base. Keep mixing, I promise it will!
Grease a 9×13 baking dish and press the apple mixture into the dish until it is spread about evenly.
Bake for 45 minutes on the middle rack, or until a toothpick in the center comes out clean.
How to Make Homemade Caramel Glaze
When the cake is close to being done, melt 1/2 stick of butter in a small pot on the stove.
Whisk in 1/4 cup of brown sugar until a smooth paste forms.
Add 3 tablespoons of milk or cream and turn the heat up slightly until a few bubbles come to the surface.
Remove the pot from the heat. Whisk in 3/4 cup powdered sugar and vanilla.
Pour the caramel glaze over the apple cake and spread evenly about the top with a rubber spatula or spoon.
Storing Amish Apple Cake with Caramel Glaze
Cover any leftover apple cake with plastic wrap or transfer to an airtight dish. It will keep at room temperature for 3-4 days without a problem.
Best served slightly warm – either in the oven or 30 seconds in the microwave.
Amish Apple Cake with Caramel Glaze
Use up extra apples this fall with this timeless and cozy recipe for a German apple cake with caramel glaze.
Ingredients
- 5 red apples, peeled and cored
- 2 eggs, room temperature
- 1/2 cup cane sugar
- 1 stick melted butter
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1.5 teaspoons baking soda
- 3/4 cup powdered sugar
- 1/4 cup brown sugar
- 3 tablespoons milk or cream
- 1 teaspoons vanilla extract
- 4 tablespoons butter (1/2 stick)
Instructions
- Preheat the oven to 350F.
- Chop apples and add to a medium sized mixing bowl along with 1/2 cup of cane sugar.
- In a separate mixing bowl, whisk together flour, cinnamon, nutmeg, salt, baking soda, and ground ginger.
- Melt a stick of butter and add to the bowl of chopped apples. Toss lightly until the apples are evenly coated.
- Beat the eggs and add to the bowl with the apple mixture. Toss again to coat.
- Add the floured spice mixture to the apple mixture and mix with a wooden spoon. At first, it will look as if there is no way it will come together to form a cake base. Keep mixing, I promise it will!
- Grease a 9x13 baking dish and press the apple mixture into the dish until it is spread about evenly.
- Bake for 45 minutes on the middle rack, or until a toothpick in the center comes out clean.
- When the cake is close to being done, melt 1/2 stick of butter in a small pot on the stove.
- Whisk in 1/4 cup of brown sugar until a smooth paste forms.
- Add 3 tablespoons of milk or cream and turn the heat up slightly until a few bubbles come to the surface.
- Remove the pot from the heat. Whisk in 3/4 cup powdered sugar and vanilla.
- Pour the caramel glaze over the apple cake and spread evenly about the top with a rubber spatula or spoon.
- Cover any leftover apple cake with plastic wrap or transfer to an airtight dish. It will keep at room temperature for 3-4 days without a problem.
- Best served slightly warm - either in the oven or 30 seconds in the microwave. Enjoy!
