German Apple Sour Cream Cake
For the base:
190g. (6 oz) ginger snap biscuits
80g. (1/3 cup) melted butter
pinch of cinnamon
For the Filling:
1.5kg. (3 lbs) Granny Smith apples
200g. (6 1/2 oz) brown sugar
70g. (2 oz) plain flour
1 teaspoon cinnamon
1 teaspoon allspice
1/2 cup sultanas or currants
For the topping:
300ml. (10 oz) sour cream
2 tablespoons icing sugar (powdered sugar)
Preheat the oven to 180C. (350F) and butter a 24cm. (9") springform tin that has
been lined with baking paper.
First, make the base. Process the biscuits and cinnamon together until fine
crumbs and mix with the melted butter. Press into the base the prepared cake
tin, compacting with the aid of a potato masher if necessary. Core and slice the
apples thinly (do not peel) and set aside. Process the flour, brown sugar and
spices together and set aside.
Place a third of the apples over the crumb base, then sprinkle with the currants
or sultanas. Sprinkle 1/3 of the flour mixture over the fruit, tapping the tin
to allow the excess to fall between the fruit pieces. Repeat these layers of
apple, sultanas and flour mixture until all ingredients are used, ending with
the sprinkling of flour mixture.
Mix the sour cream with the icing sugar and spread evenly over cake. Bake at
180C. (350F) for 45 minutes, then remove cake from oven and chill overnight.
Remove from tin and dredge with cinnamon flavored icing sugar. Serve warm or