I don’t know what it is about the holidays that makes me want to make pastries daily, but I just do! This week for one of our family dinner parties I decided to make apple cake.  My mother is German and I grew up eating scrumptious European pastries laden with marzipan, fruits and cream. Yumm! This cake is my twist on the tradition apfelkuchen.  I am a sucker for a crumb topping so I felt this was a good recipe to add one to.  I love to serve this cake warm with fresh whipped cream on a cold winters day.

German Apple Cake
  1. 4 apples, peeled, cored and thinly sliced
  2. 1 tbsp lemon juice
  3. 1 1/4 cup sugar divided
  4. 1 tsp cinnamon
  5. 1 cup melted butter
  6. 2 eggs, beaten
  7. 1 tsp pure vanilla extract
  8. 1 tsp almond extract
  9. 1/4 tsp salt
  10. 1 1/2 tsp baking powder
  11. 2 cups flour
  12. 1 cup sour cream
  13. 1 egg
Crumb topping
  1. 1/2 cup brown sugar
  2. 1/4 cup four
  3. 1/4 cup softened butter
  4. 1 tsp cinnamon
  5. 1/4 cup finely chopped pecans (optional)
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  1. Preheat oven to 350. Coat a 9 x 13 baking pan or pyrex with cooking spray. In a medium bowl combine apples, lemon juice, cinnamon and 1/4 cup sugar, toss and set aside. In a large bowl mix together 1 cup sugar and melted butter, then add eggs and extracts and mix again. Stir in the flour baking powder and salt. Batter will be thick, spread at the bottom of the baking pan and then top with the apples. Combine sour cream and remaining egg and then pour over the apples. It wont completely cover them put just spread it around as best as you can. Mix all the crumb ingredients until crumbly and scatter over the top. Bake for 30 -35 minutes or until cake is lightly brown and topping is set. Serve warm with fresh whipped cream.
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