Apple Cake

• 3 cups all-purpose flour
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter or margarine, softened
• 1 3/4 cups sugar
• 3 large eggs, separated
• 1/2 cup milk
• 8 medium (about 3 pounds) cooking apples, such as Golden Delicious, Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yellow Transparent, or any combination, cored and diced (peeling is optional)

Glaze (optional):

•  1/2 cup confectioners' sugar and 1/2 cup light brown sugar
• 1/2 teaspoon vanilla or almond extract
• 1 to 2 tablespoons milk or water

Preparation

1. Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan.

2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.

3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.

4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.

5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.

6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

Quick and Easy Cherry Cake

ENLARGE IMAGE

2 lbs. pitted fresh sour cherries 

   or frozen and thawed sour cherries

1⁄4 cup flour, plus more for pan

16 tbsp. unsalted butter, softened, 

   plus more for pan

1 1⁄2  cups sugar

3 tbsp. kirsch or brandy

1 tsp. vanilla extract

1 egg 

2 1⁄4  cups whole wheat flour

1 tbsp. baking powder 

3⁄4 tsp. kosher salt

1 cup milk

1. Heat oven to 400°. Toss cherries with 1⁄4 cup flour in a bowl; set aside.

2. Grease a 13" x 9" baking sheet with butter and dust with flour; set aside. In a large bowl, beat together butter, sugar, kirsch, and vanilla with a hand mixer on medium speed until pale and fluffy. Add egg; beat until incorporated. 

3. In a medium bowl, whisk together whole wheat flour, baking powder, and salt. With the mixer running on low speed, alternately add flour mixture and milk in 3 batches to make a batter. Spoon batter onto reserved baking sheet and smooth evenly. Sprinkle cherries over the top. Bake at 400 degrees for 10 minutes, then  reduce to 350 for, 40 minutes or until golden brown and tooth pick comes out clear. Let cake cool 30 minutes, then cut into squares.

Top with kirsch flavored whipped cream....

We Have A Winner

CONGRATULATIONS~~~~~~~~BIRGIT KRAUS~~~~~~~~WINNER OF THE OKTOBERFEST GIVEAWAY....

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http://thewiesbadenerkaffeklatsch.blogspot.com/2011/08/oktoberfest-giveaway.htmlWho doesn't like Oktoberfest? Who doesn't like Bratwurst, big German Pretzels and Beer; and best of all how would you like to have it all for FREE...That"s what I said FREE..Graciously Sponsored by GermanDeli.com A $50.00  e-gift card to use at the German Deli,,,,,,,,Exciting.....here's what you do to enter.. (1)Become a follower of this blog..just click on Follow on the Right to become a member(2)click on the link below Facebook German Deli and press the like button and type enter me, (3) go to Annemarie Wiesbadener kaffeklatsch and become a friend and write enter me...(4)go to the info page and follow the link to Wiesbadener Kaffeklatsch and press the like button.. and type enter me..Good Luck!!
General Information

Ordering Online? Follow us at www.facebook.com/germandeli
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contest rules: You must be 18 or older or get your parents permission (parents will contact me via personal message if you are chosen)) otherwise a new winner will be selected. Giveaway runs from August 1 to September 1 2011...winner will be selected via random drawing of all entries..all entry rules must comply...winner will be notified September 2nd 2011.
 

Plum Cake Zweteschgenkuchen

250 g	Mehl
½	Backpulver
1	Ei(er)
80 g	Zucker und etwas Zimt
50 g	Margarine
etwas	Milch
1 kg	Pflaumen (Zwetschgen)
	Für die Streusel:
125 g	Mehl
1	Ei(er)
1	Vanillezucker
70 g	Zucker
70 g	Butter
	Fett für die Form

Zubereitung

Mürbteig mit den Händen kneten. Danach kommt er in eine eingefettete Backform und wird dort glatt gestrichen (wie ein Pizzaboden). Etwas Zimt auf Boden streuen.
Die Zwetschgen (Pflaumen) entkernen und auf dem Boden verteilen. Zimt und Zucker auf die Zwetschgen streuen. Danach den Streuselteig mit den Händen verkneten und den gesamten krümeligen Teig auf die Zwetschgen streuen. Bei Ober- und Unterhitze (180°C) 55 Minuten backen.