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German Apple Cake I

German Apple Cake I

Barbara

Barbara

This German Apple Cake is a moist dense cake that keeps well. It has been a family favorite for twenty years.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
  2. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
  3. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.
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Reviews

naples34102
847

naples34102

1/3/2008

OMG this is awesome good! It just doesn't get any better than this! I kept all measurements and ingredients the same, only adding 1 tsp. of vanilla to the batter. It bakes to an almost cookie-like crunchiness on the top with a very moist and apple-y interior. I took it over the top by pouring over a caramel glaze: 1/2 cup butter, 1/2 c. brown sugar, and 1/4 c. cream. Bring to a boil, then boil 3 minutes. Remove from heat and add 1/2 tsp. vanilla. Let cool just slightly before pouring over warm cake. Hubby says the "sauce" was what made this extraordinarily good, but this cake is so good, so delicious, a simple sprinkling of powdered sugar would be just fine too. I don't EVER want to lose this recipe! Thanks so much for sharing it!

BELEWBUBBLE
437

BELEWBUBBLE

12/19/2005

Thanks to all the other reviewers I reduced the oil to 1/2 cup and reduced the sugar to 1 1/2 cups as well as increasing the cinnamon to 3 tsps. I also thinly sliced my apples and should have used 5 cups instead of 4. I made an additional change - I beat the eggs and oil together until the eggs were a little frothy on top - about 1 to 1 1/2 minutes. I baked this in a glass pan for 40 minutes and the cake turned out quite light and moist. Instead of greasing and flouring the pan I substituted cinnamon sugar for the flour. For those of you who haven't tried this recipe - its WONDERFUL!!!! Not overly sweet, just bites of apple-cinnamon heaven.

cookiegirl
325

cookiegirl

9/28/2006

What a delicious cake. I used 3/4 cup of applesauce and 1/4 cup oil in place of the cup of oil. I also cut the sugar to 1 cup for my diabetic mother and added 1 extra apple. Wow, it was excellent and devoured for afternoon tea. If this recipe makes 24 serves then I had about 5 serves in one sitting! I couldn't help myself. This has become a family favourite!

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