German Apple Cake
The cake is baked by my relatives from Southern states on the first day of the year- this is traditional german cake of our presbyterian grandparents of the New Year.
1 one cup of sweet fresh milk
1 cup of white granulated sugar
1/2 teaspoon of kosher salt
1 cake of yeast
2 eggs
1/2 teaspoon of cinnamon
5- 6 apples- better sour ones like Granny Smith
You begin baking this cake with scalding the milk and melting butter. For this you scald one cup of fresh swee milk with add one third cupful of butter, Then you add to this warm milk one third cupful of white granulated sugar and one half of teaspoonful of kosher salt. When your milk is cooled down to the lukewarm temperature, add into the milk the yeast cake, broken into small pieces. When the yeast cake is fully dissolved in milk and sugar, fold into this milk two unbeaten eggs and enough flour- (up to 2 cups may go). You need to make a soft dough. Cover the dough with the cheesecloth and the mixing bowl with the lid and let the dough rise until it doubles in its bulk size. Then you nicely and gently beat the dough- thoroughly, do not use much force and cover the dough again and let it rise again. Grease your baking pan generously with butter and lay your dough into the pan- the height should be about half an inch.
Pare and core the 5 apples and cut them into pieces- like eight pieces of the apples- maybe thinner- nut this works fine as well. Lay them nicely onto the top of the dough lengthwise.
Sprinkle the top of the apples with one fourth of cupful of sugar mixed with one half of teaspoonful of the ground cinnamon. Cover with the foil and let it rise again for half an hour and when it rises again, then bake your German apple cake in a moderately hot oven over one hour and about thirty minutes. When your cake cools down, cut it into squares and serve hot or cold with a dollop of whipped cream sweetened and flavored with vanilla extract on the top.