Skip to main content

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
 
Ingredients:
  • 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:
  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.
Labels:

Comments

  1. UnknownApril 11, 2015 at 6:19 AM

    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!!

    ReplyDelete
  2. ChrisSeptember 14, 2016 at 4:11 PM

    Do you let the cake cool before frosting it?

    ReplyDelete
  3. UnknownAugust 6, 2018 at 10:15 PM

    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

    ReplyDelete
  4. itsme53September 30, 2018 at 12:12 PM

    Could one substitute sour cream in place of vegetable oil?

    ReplyDelete
  5. UnknownDecember 15, 2018 at 10:05 PM

    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.

    ReplyDelete

Post a Comment

Popular posts from this blog

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is st...
10 comments
Read more

Ruth's Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar,...
3 comments
Read more

Original Old Bay Crab Cakes

This is the original recipe off the Old Bay Seasoning tin.  A keeper! Original Old Bay Crab Cakes  Serves:  4 Ingredients: 2 slices dried bread, crusts removed 1 Tbs. milk 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon parsley flakes 1 tablespoon baking powder 1 teaspoon Old Bay Seasoning 1/4 teaspoon salt 1 egg, beaten 1 pound lump crabmeat vegetable oil Directions: 1. In a large bowl, break bread into small pieces. Moisten with milk. 2. Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking. 3. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying. Mike’s comment’s: These are Maryland (Eastern Shore) style crab cakes. They are typically served either plain or ...
Post a Comment
Read more