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German Shensel Cake

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Submitted by marye

There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top.

YIELD

10 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 473
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
158
CUP ML SUGAR
¾ 177
CUP ML BUTTER
1 1
X X LEMON ZEST
grated *
1 1
EACH EACH EGGS
1 1
X X MILK *
¼ 1.3
TEASPOON ML ALMOND EXTRACT *
3 ½ 828
CUPS ML APPLES
peeled, cut in thin wedges *

Directions

Combine the first 4 ingredients.

Cut in the butter until quite fine, then add lemon rind.

Beat egg lightly in a cup and add enough milk to make ½ cup liquid.

Add almond extract and pour over dry ingredients, tossing with a fork until a ball of soft dough is formed.

If necessary, add a few drops of milk.

Place dough in bottom of an unbuttered 9×13×2 inch baking pan.

Flour fingers and pat dough evenly to cover bottom and halfway up sides of pan.

Refrigerate while preparing apples.

Arrange apples over dough in even, slightly overlapping rows.

Cover with the Shensel topping and bake in a 375℉ (190℃) oven for 30 to 40 minutes. Cut into squares and top with whipped cream.

Serves 10-12.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 270 48% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 164mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 9% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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