RAHMAPFELKUCHEN (APPLE AND RUM CUSTARD CAKE)
I adopted this recipe from Recipezaar. I am German and usually like that kind of German Apple Cake, so I thought I'd give this recipe a home. I have not yet made it to see if it needs updating, but will try some time soon. If you make this before me please let me know what you think!
Provided by -Sylvie-
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- CRUST:
- To make crust, mix flour, sugar, and lemon rind.
- Cut in butter or margarine until mixture resembles coarse crumbs.
- Add egg yolk and 1 T of milk; mix gently to form a dough.
- Pat into bottom of a 10-inch Springform pan that has sides only greased.
- Press dough up sides of pan for 1 inch.
- FILLING:
- Toss together bread crumbs and melted butter.
- Spread evenly over pastry crust.
- Toss apple slices, lemon juice, and 1/4 c of sugar.
- Spread apples over crumbs.
- Drain raisins, reserving rum, and sprinkle raisins over apples.
- Bake in a preheated 350 degree F. oven for 15 minutes.
- Beat eggs and sugar until thick and lemon-colored.
- Stir in milk and reserved rum.
- Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
- until custard is set.
- Cool completely before serving.
- Do NOT remove springform pan until cool.
Nutrition Facts : Calories 472.9, Fat 23.1, SaturatedFat 13.7, Cholesterol 148.9, Sodium 231.5, Carbohydrate 57, Fiber 2.5, Sugar 31.9, Protein 7.7
APPLE RUM CUSTARD CAKE
Make and share this Apple Rum Custard Cake recipe from Food.com.
Provided by Sackville
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place the currants in a small bowl and pour the rum over them.
- Allow to soak for at least 20 minutes.
- Peel, core and cut the apples into 1/4 inch thick slices.
- At this point, pre-heat the oven to 350 F and start making the pastry.
- Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
- With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
- Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
- Now fill the pastry shell.
- Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
- Sprinkle the mixture over the dough in the pan and spread the apples over it.
- Drain the currants and set the rum aside.
- Scatter the currants over the apples.
- Bake in the middle of the oven for 10 minutes.
- During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
- Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
- Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
- Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
- Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
- Remove the pan from the oven and let the tart cool completely before removing from the springform.
- Slide onto a cake plate and serve.
CREAMY BAKED APPLE CUSTARD CAKE
I've not tried this yet, but it sounded so yummy I had to share! From the December issue of Yoga Journal magazine. Preparation and cooking times are estimates. I bet this would be better with pecans instead of the called-for walnuts, but I'm posting it as written. :)
Provided by GoKittenGo
Categories Dessert
Time 1h35m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Farenheit.
- Butter an eight-inch round cake pan and line with parchment.
- Combine the maple and rice syrup and pour the mixture into the prepared pan.
- Cut about a third of the apples into quarter-inch-thick slices, and arrange in a spiral pattern on top of the syrup mixture so that they cover the bottom of the pan.
- Grate the remaining apples and toss them with the lemon juice and one teaspoon of the cinnamon.
- Combine the remaining cinnamon with the flour, maple sugar, oats, baking powder, salt, and walnuts; set aside.
- In a separate bowl, beat the eggs with the egg whites until light and fluffy.
- Add the melted butter, milk, and vanilla.
- Stir the egg mixture into the dry ingredients and pour into the prepared pan.
- Bake in the center of the oven until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
- Cool for 10 minutes on a cake rack, then invert onto a plate.
- Serve warm.
APPLE RUM CAKE
Make and share this Apple Rum Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Line bottom of a 9-inch springform pan with parchment paper; butter parchment paper and sides of pan.
- Set a rack in the middle of the oven; preheat oven to 350°.
- Combine all the filling ingredients in a bowl (glass or stainless); let stand while you prepare the batter.
- In another bowl, combine the flour, baking powder, and salt; mix well and set aside.
- In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy.
- Beat in the eggs one at a time, beating until smooth after each addition.
- Beat in vanilla; using a rubber spatula, fold in half the flour mixture.
- Drain the apples in a colander set over a bowl; add the milk to any rum that drains into the bowl and stir the liquids into the batter, then fold in the remaining flour mixture.
- Spread half the cake batter evenly in the prepared pan; scatter with the sliced apple mixture.
- Scrape remaining batter onto the filling and smooth out.
- Slide a foil-lined cookie sheet onto the rack below the middle one to catch any drips.
- Bake for 55-65 minutes or until cake is risen, firm, and deep golden and the apples are cooked through and tender.
- Let cake cool in pan for 15 minutes, then loosen the cake by running a sharp paring knife around the inside of the pan, scraping the knife against the pan, not the cake.
- Remove the sides and slide the cake off the base to a rack to finish cooling.
- When the cake has cooled completely, invert the cake onto a plate, remove the paper, and invert the cake onto the rack again so it is right side up.
- Make the glaze: stir together the powdered sugar and rum in a small saucepan; mix well.
- Place over medium heat until warm and fluid.
- Drizzle half the glaze over the top of the cake in a series of parallel lines.
- Rewarm the glaze if necessary and drizzle another series of lines on a diagonal to the first ones.
- Wait until the glaze dries, then slide the cake onto a platter.
- Serve with ice cream or whipped cream; this cake is best served on the day it is made.
Nutrition Facts : Calories 504.3, Fat 19.7, SaturatedFat 11.7, Cholesterol 125.6, Sodium 268.9, Carbohydrate 73.1, Fiber 2.1, Sugar 42.6, Protein 6.7
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