German Shensel Cake
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 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cup |
sugar
|
|
| ¾ | cup |
butter
|
|
| 1 | x |
lemon zest
grated |
*
|
| 1 | each |
eggs
|
|
| 1 | x |
milk
|
*
|
| ¼ | teaspoon |
almond extract
|
*
|
| 3 ½ | cups |
apples
peeled, cut in thin wedges |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
sugar
|
|
| 177 | ml |
butter
|
|
| 1 | x |
lemon zest
grated |
*
|
| 1 | each |
eggs
|
|
| 1 | x |
milk
|
*
|
| 1.3 | ml |
almond extract
|
*
|
| 828 | 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 9x13x2 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.
