Klara's German Apple Cake


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My dear friend, Klara Schott, a long time resident of Medford Lakes, NJ, opened a bakery and luncheonette in Philadelphia on the corner of Erie and Glendale back in 1930, featuring her German pastries, soups and breads. After her retirement her favorite pastime was baking. I often sat in her kitchen, in her little log cabin on Mohawk Trail, and watched her. This recipe was one of my favorites. Since she kept all of her recipes in her head, she let me write down the ingredients as she was putting them together. Klara died in 1990, but she lives on, for me, through her recipes. I especially think of her on her birthday - September 30th.

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Medford Lakes, NJ


  • Dough:
  • 1 C. flour
  • 1/4 C. granulated sugar
  • 5 Tbs. butter
  • 2 eggs
  • 1 pkg. dry yeast (2 1/4 tsp.)
  • 1/8 tsp. vanilla
  • dash of salt
  • Filling:
  • 3 McIntosh or Granny Smith apples
  • 1/4 C. granulated sugar
  • 1 tsp. cinnamon
  • 1/2 C. raisins
  • Log Cabin syrup
  • Topping:
  • 1 egg white
  • 1/4 C. sugar
  • 1/2 tsp. vanilla

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Combine sugar and flour with the yeast. Microwave butter until just melted and cool slightly. Beat the eggs and combine with the butter. Add the vanilla and salt. Combine the butter mixture to the flour mixture until well incorporated. Transfer mixture to floured board. Knead the dough with additional flour until no longer sticky. Put back in bowl, cover with a towel and let rise in a warm place until doubled in bulk, 2-3 hours. Punch down the dough, knead a second time and roll out to fit into a 9x13-inch pan, greased and floured. Ease dough into the pan making the edges thicker like a pizza.Filling: Peel and thinly slice apples and combine with sugar and cinnamon. When thoroughly coated, spread evenly on top of dough in pan. Soak the raisins in Log Cabin syrup and sprinkle over apples. Cover with a towel and let rise for 30 minutes.

Prepare a meringue topping made of egg white, sugar and vanilla. Pour evenly over cake and bake in 325-degree oven for 30 minutes. Remove from oven and serve warm. The apple cake can be served with a dollop of sour cream or whipped cream. It's even delicious served plain. 

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