That should work! Just use parchment or something so you can easily lift it out of the pan. And you might need to adjust the baking time a bit so keep an eye on it.

I’m so glad you liked it! Thanks for letting me know about that typo, I fixed it 🙂

🙂

I probably should have told you the apple layer on the 3rd attempt was about 3/4″ thick. I (and everyone else) absolutely loved this recipe! Thanks for the tips on how well done the cake layer should be. And thanks for the link to the apfelkuchen with struesel topping. It will be hard to beat the this apfelkuchen recipe though! ?

I take mine out of the oven after the second bake when it looks a little underdone so the custard doesn’t dry out. I may try it again with more custard and more apples – that sounds good!

Were the varying results you got more under or over-baked? How much did you adjust the baking time for the larger cake? After the first bake the cake should be just done, even slightly underdone, and not yet browned (just a little around the edges). You can definitely add more than one layer of apples, especially if you slice them thinly and use a larger baking pan. You really can add as few or as many as you’d like. 🙂 The top of the cake should be moist after the second bake so be careful not to over-bake it (I did that once and it still tasted good, it was just on the dry side). If you like this apple cake, you might also like my German Apple Cake with Streusel Topping! – https://www.internationaldessertsblog.com/german-apple-cake-with-streusel-topping/