Wednesday, April 21, 2010

German Apple Cake

Don't you love a moist, comforting dessert that tastes better the second and third day? Especially when the dessert makes enough for 12 people? A dessert that comes from years and years of tried and true baking with love in a Mother's kitchen?
I adore my German apple cake with a light cream cheese frosting recipe just for all those reasons. Stuffed with apple slices, the cake tastes amazing. Cinnamon floats throughout as a mild but definitely present flavor and the cream cheese is not thick; just a thin coating, adding a delicious end touch.The recipe came from my baking friend Janeen's 90 year old mother and ever since the recipe has reached my kitchen (I have no idea how long ago that has been now), has continued in the tradition of being baked with love.
German Apple Cake
2 large eggs
1 cup veg oil (beat with eggs until foamy), add
1-3/4 cup white sugar
1 tsp vanilla (mix together), then add:
2 cups flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda (mix all together) add:
4 cups thinly peeled and sliced apples (about 4 – I use Granny Smith)
Frosting:
1 - 8oz pkg cream cheese, softened
3 TBL melted butter
1 tsp vanilla
1-1/2 cups powdered sugar
Directions:
Preheat oven to 350 degrees; grease and flour a 9 x 13 baking dish.
Add vegetable oil to eggs in mixer and beat until foamy. Add the sugar and vanilla and mix. Now, add the flour, cinnamon, salt and baking soda. Mix together. Add thinly sliced apples by folding in with a spatula. The batter will be very thick but this is normal and there will seem to be more apple then batter. Again, this is what you want.
Bake for 50-60 minutes.
Frosting:
Mix ingredients til smooth. Add a little milk if too thick.

27 comments:

Sumalee and David said...

Wow Shandy, this looks amazing. I cannot wait to try it out. I've had such a craving for sweets lately.

Pete said...

Looks very tempting....with the cream cheese frost....nice!

Sonia (Nasi Lemak Lover) said...

Immediate bookmark this, must try this soon. Thanks for sharing.

Chef Dennis said...

I love apple cake...and the cream cheese frosting is a perfect addition

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feedyoursoul said...

Anxious to try but a few questions:

1. Is that supposed to be " peeled, thinly sliced apples" or thinly peeled and what size should the apples be cut?

2. Do you level off the batter/apples once in the pan?

3. Test for doneness?

4. Do you let the cake cool completely before frosting?

I am an experienced cook & baker but wish to know these details as they can make or break this cake...Thanks!


Pamela Dunham said...

Yummy cake. Plenty of sweetness without the frosting. Just a little whip cream was perfect for us!

Joan Bailey said...

Made this yesterday being there was so much snow on the ground.Love to bake in weather like this.The cake was divine! It only took 45 mins. to cook in my oven. After it cooled, I made the icing. True test was giving a slice to my husband. Need I say, after two slices, I deemed this cake a keeper. Thanks for sharing. Joan

Anonymous said...

I tried to make this but it was so thick I couldn't fold the apples in... is this normal?

Anonymous said...

OMGosh - absolutely so incredible - making it again tonight for Easter dinner! And just so easy to make!! THANKS!!!!

Joy Gibson said...

I wonder where you got your recipe? My mother passed down the exact same one, and we have been making it for over 40 years. I also love baking this in a bundt pan, turned out with just a bit of powdered sugar dusted on top for a coffee cake. Without frosting, it gets a nice crunchy (sugary) crust but decadent and moist on the inside. I have friends in NYC who request it for birthday gatherings over any famous bakery cake around. :)

Unknown said...
This comment has been removed by the author.
Unknown said...

@feedyoursoul
1) Peel and core your apples and then the wedges should be about 1/4 inch thick.
2) I leveled off the batter.
3) Test like any other cake... toothpick or cake tester comes out clean
4) Yes normally... but I couldn't wait to taste and cut a slice warm and iced it.

I put in an extra teaspoon of cinnamon and almost 5 cups of apples.

@Anonymous... the batter is expected to be thick but you should still be able to fold the apples in... it took me a minute or so to evenly distribute the apples.

Anonymous said...

Yummy gonna make this now can't wait to taste it.

Joan Somers said...

That looks delicious! Thanks for sharing the recipe. Joan
(somersethouse.me)

Anonymous said...

This was delicious! I sliced the apples super thin and used 1/2 cup less powdered sugar for the frosting and it was divine! Saved this recipe for future use. I am a U.S. American living in Germany and although this frosting isn't typically used for German cakes, the Germans all approved. :)

Anonymous said...

I made this for dessert tonight with the last of our nonsuch peasgood apples and served it with icecream and it was devine. Such a simple recipe with a great result.It's a keeper alright.

Anonymous said...

This cake was interesting. It tasted good, but the texture was a little strange. The cake part wasn't super fluffy, and the apples were a bit soft for my taste. I had a bunch of extra apples I wanted to bake with, but I think I'd prefer either a more traditional cake, or a more traditional pastry with apple. The blend just didn't do it for me. That said, I'm glad I tried it out. It is tasty, I'm just not sure I'll make it again. If you're looking for something different, give this recipe a whirl. Thanks for the kitchen adventure!

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Georgia Kenny said...

This cake was delicious. Really tasty!!

TBB said...

I've made this cake for many times, I always add raisins, it gives it some interest.

TBB said...

and Oh Yeah, I chunk the apples.

Moose63 said...

I made this recipe once and it was an instant hit. It is my son's favorite.This has become what people request I bring to parties!

Lisa2016 said...

Can half brown sugar and half white be used? How about double butter instead of oil?

Anonymous said...

Made this today. December 3, 2016. Very quick to make. Moist and very good flavor. Suggest making in a round spring form pan and then it will be great for company. Thanks for sharing.

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