~ German Apple Cake ~

Start the glaze about 10 mins before the cake finishes baking. For a really special treat, add 1 - 2 shots of very smooth brandy to the glaze. We used a dirt cheap brandy, Paul Masson Grande Amber VS Brandy, that honestly we did not expect much from. It came out phenomenal! You really cannot taste the brandy in the glaze, but it add a richness to the butterscotch, caramel goodness.

Preheat oven to 350 degrees (175 C)

Cake

2        Eggs
1 c      Vegetable oil

Beat until creamy.

2 c      White sugar
1 t        Vanilla extract

Add to eggs. Beat well.

2 c      Flour, all purpose
2 t      Cinnamon, ground
1/4 t   Salt
1 t       Baking soda


Sift together into a bowl. Gradually add to the egg mixture and mix well.

4 c      Apple slices

Using a wooden spoon, fold apples into the batter. Pour into lighty greased 9" x 13" pan. Bake for 45 mins. When the cake is done, place on a wire rack or pot holders to cool.

Glaze

1/2 c     Butter
1/2 c     Brown sugar, packed
1/4 c     Heavy whipping cream

Bring to boil then reduce heat and boil for 3-4 mins, stirring constantly. When mixture has thickened and bubbly, remove from heat.

1/2 t     Vanilla extract
1-2        Shots of brandy (Optional)

Use a fork or knife to perforate the top of the cake (stabity stab stab). Once nice and holey, pour the brandy evenly over the top of the cake. Sit cake aside and let settle for at least 20 minutes.

Enjoy~!