Family Recipes: Auf Lauf

(Apple Upside Down Cake, with Lemon Sauce)

from Great Grandma Catherine Auman(n) via Mary Ann Carroll Funk

(note: the second "n" was likely dropped about 1917 [by what Tom Carroll calls the "Emily sisters": Emma, Clara & Ceil], in response to anti-German sentiment about World War I.)

Catherine Auman
(b. Catharina Humbs, Dieburg, Bavaria, Germany, August 2, 1865)
Bottom Layer:
  • 2 tablespoons butter (or more)
  • 1/2 cup brown sugar (or more)
  • sliced apples (pie apples are better than sweet apples, don't slice too thick)

    - dollop butter in the bottom of an 8x8 glass cake pan, warming briefly in the oven to spread
    - sprinkle with brown sugar
    - cover with a few layers of sliced apples
    - bake until apples are partially soft at 325, (approximately 20 minutes)

Cover with sponge cake dough:

  • 1/2 c. sugar
  • 2 eggs (separated)
  • 1.5 tablespoons cold water
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • blanched almonds (optional)

    - beat egg whites, set aside
    - cream egg yolks
    - add sugar, cream slightly
    - add water, then flour mixed with baking powder
    - add vanilla, and almonds (finish by hand if using nuts)
    - finally, add the beaten whites

    - bake 30 min or longer at 300-325 - done when firm in middle (its sponge cake!), or appropriately browned

Top with lemon sauce:

  • 2 cups boiling water
  • 1 cup sugar
  • 1 lemon rind and juice
  • 2 tablespoons cornstarch
  • 2 tablespoons butter

    - mix sugar and cornstarch in cooking pan
    - add boiling water gradually, stirring all the time
    - cook 8-10 minutes, till thick
    - add lemon juice and grated rind and butter
    - serve hot!

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Contact:  Fritz Funk (