Apple Cake
From The art of German cooking and baking, 1922
Serves 1
The frosting is sufficient for 1 small cake. The dough will make 4 to 5 cakes, according to size.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 137. The excerpt below is the record exactly as published.
APPLE CAKE. Yeast dough like No. 8 Sugar Sweet-sour apples Cinnamon For Frosting. % cup of cream ' 2 eggs % cup of sugar
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