This recipe takes me back over 50 years when I lived in Germany. My landlady Mathilda would treat me to this pastry and one day I asked her for the recipe. She agreed to show me how to make it, if I taught her how to make American lemon meringue pie! So she taught me how to make it with her metric utensils while I recorded the amounts in equivalent U.S. weights and measures; then I reciprocated making the pie. We were each pleased for such a fun multi-national cooking session, and I have made this recipe ever since, especially in the fall/winter when many apples are in season. (See notation below and photo of an almond apple cake variation.)
Set oven to 350 degrees. Grease or spray a 9" x 13" baking dish and set aside (I used a glass oven-proof dish and I reduced the oven to 325 degrees to prevent scorching).
Pare apples and core. Cut large apples each into 6 segments, i.e., cut in half and cut each half into thirds. (Cut medium size apples into quarters.)
Beat the butter with granulated sugar creaming until light and fluffy. Beat in the eggs and vanilla extract.
Add the flour, baking powder and salt alternately with the milk to the creamed mixure in 3 additions each.
Stir in half of the raisins.
Spread batter in prepared baking dish.
Arrange apple wedges throughout, pushing them down into batter. Sprinkle top with remaining half of raisins.
Bake 25-35 minutes til golden brown or until toothpick tests clean in center of cake.
Cool in the pan on wire rack.
To serve, sift powdered sugar over top of entire cake, or on top of individual servings.
NOTE: For a variation of flavors, try this Almond Apple Cake version (see last photo): Omit lemon extract and substitute 1/2 teaspoon almond extract. Omit raisins if desired. After baking drizzle a powdered sugar glaze over the top and sprinkle sliced almonds on top.
What a lovely story, thank you for sharing. I may not have a story as nice as yours but I do love looking for the real McCoy's when it comes to ethnic recipes. I have a cookbook called "Russian, German & Polish Food and Cooking" on Page 161 they have an excellent recipe for Spicy Apfelkuchen. It's always amazing how a recipe can change depending on region.
I'll share my recipe here on ECS. Now that it's fall, I'll be enjoying our local orchard will try this one out.
I just printed this recipe and am adding it to my recipe box. I absolutely love it! I am making it again today for one of my clients (she is an elderly German lady) I think she will love this recipe. I am making two today, I am also going to try the variation added in the comments with the brown sugar and cinnamon. Thanks for sharing! Love it!