Food Historian

German Apple Cake
by Helen Price

1-1/2 cups sifted flour
1/2 cup sugar
dash salt
1/2 cup butter
5 cups (generally more) peeled & thinly sliced, fresh, tart apples
2 Tbs quick cooking tapioca
1/2 cup sugar
3/4 tsp cinnamon
1/4 tsp nutmeg

Directions

Mix apples, sugar, tapioca, spices & set aside.
Combine flour, sugar, salt & butter - mix well until crumbs are formed.
Measure out 3/4 cup crumbs and set aside.

Press remaining crumbs in 9" spring form pan, covering the bottom and about 3/4" up on sides.
Arrange apples in crumb shell.

Bake 425 degrees for 20 minutes then sprinkle with 3/4 cup reserved crumbs.
Bake 20-25 min longer or until crumbs are golden brown.

Serve warm or cold with heavy cream.

If apples are sweet, reduce sugar and add lemon juice.

Special Note: I always make 1.5 x the crumb mixture just so it is extra crumby!

Best eaten the same day it is made - there are never any leftovers!