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)

  • 1 - 8oz pkg cream cheese, softened
  • 3 TBL melted butter
  • 1 tsp vanilla
  • 1-1/2 cups powdered sugar

  1. Preheat oven to 350 degrees; grease and flour a 9 x 13 baking dish.
  2. 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.
  3. Bake for 50-60 minutes.
  4. Frosting:
  5. Mix ingredients til smooth. Add a little milk if too thick.

6 Responses to "German Apple Cake "

  1. Thank you so much for sharing this recipe. I made it and brought it to work. The ladies I work with all loved it and are asking me for the recipe. My husband tried it and told me it was the best cake I've ever made!!

  2. Do you let the cake cool before frosting it?

  3. Mine didnt froth is and used a mixer.. it's been cooking an hour and still raw batter in the middle...not sure how long to leave it now

  4. Could one substitute sour cream in place of vegetable oil?

  5. If you want to cut some of the calories, but not the taste,replace unsweetened applesauce for the oil. You will still get a moist cake and loose the oillyness. Also, if you're a novice baker you will have more success and won't have to worry about how to mix the eggs and oil.