Apfelkuchen
German Apple Cake From the kitchen of Bob :o)

• 1 2/3 cups flour
• 1/2 teaspoon baking powder
• 1 1/3 cups sugar (divided)
• 4 eggs (divided)
• 2 tsp Vanilla Extract (divided)
• 1 stick butter or margarine (1/2 cup)
• 4 lb tart apples, peeled, cored, sliced
• 2/3 cup heavy (whipping) cream

Crust:
Place flour on counter top, sprinkle with baking powder and 1/3 cup sugar. Make a well and drop in an egg and 1 tsp vanilla extract. Cut the butter or margarine into thin slices over the flour. Knead the ingredients into a smooth dough. If too warm and soft, refridgerate to stiffen. Roll out with a rolling pin and place it in a greased 10-inch springform cake pan. Dough should come at least 1 1/2 inches up the side of the pan.

Filling
Arrange the apple slices in the pan, making sure that there are air spaces between the slices. This will to allow the apples to dry during the first baking period. Bake in a pre-heated 400° oven for 20 minutes.

Beat the remaining three eggs, one cup sugar, and 1 tsp vanilla extract unti lthick and creamy (about 5 minutes.). Add the whipping cream and pour over the apples. Bake for an additional 20 to 30 minutes at 400°. The top surface of the cake should appear to have golden brown "toasted" spots.

Serving Suggetions:

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