Page 135 - FLIPBOOK NEW

HERTA HUBLER’S GERMAN APPLE CRUMB CAKE

Ingredients
1 ½ cup flour 1/2 cup sugar
dash of salt 1/2 cup butter

APPLE MIXTURE:
5 cups thinly sliced and peeled apples 1/2 cup sugar
3 tablepoons quick cooking tapioca 3/4 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)

Instructions
Combine flour, sugar, salt and soft butter. Mix well with pastry blender, a fork or
fingers until crumbs are formed. Measure out 3/4 - 1 cup crumbs and set aside. Press
remaining crumbs into 8 or 9 inch spring form pan, covering the bottom and about
3/4 inch up the sides. Mix apples, tapioca, sugar and spices. Arrange in the crumb
shell. Bake at 425 degrees for 20 minutes. Then sprinkle with the remaining crumbs.
Bake another 20-25 minutes or until crumbs are golden brown. Serve warm or cold
and with whip cream if desired. This recipe could also be made without apples but
with peaches, plums or strawberry / rhubarb as the fruit.

My Mom, Herta G. Nehlsen Hubler was a wonderful baker. This was one of her favorite
cakes to make. She made these cakes and brought them to church, bridge club and
many family gatherings. This recipe was given out to many people because it was a big
hit and so delicious.

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