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Yeasted Apple Cake

In my quest to use apples, I decided to try recipes from Classic German Baking. This cookbook has received wide praise and I can see why. The yeasted apple cake caught my attention so I gave it a try. The dough is fairly simple but does include egg. I let it rise on the counter for about an hour.

I then shaped it and put it in a parchment-lined pan. The resulting sheet was fairly thin. I let it rise in the refrigerator overnight to prepare for a late breakfast treat.

The next morning, I diced the apples and coated them with a little sugar and lemon juice. German baking doesn’t seem to make much use of cinnamon for apples. Into the oven it went.

An hour later, it was done. The apples held their shape well. The cake was firm enough to allow me to eat a slice like pizza, folding slightly to keep the apples in place. The apple flavor held up very well and the cake was just thick enough to remind me of its presence. The result was a wonderful and not overly sweet treat. I had enough to eat some the next morning. The cookbook is right---it does taste best the same day. The dough had become a little soggy. But it was still a great breakfast.


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