November Recipe: German Apple Cake
Hopefully your fall has included a trip to the orchard if you live in a place where apples grow. The midwest is full of orchards and it is a much-anticipated part of our fall. We recently ventured to our favorite local orchard and picked a bushel of beautiful, delicious apples! It was delightful wandering through the rows and rows of apple trees, sampling different varieties, and noting the different types of trees. Some trees were heavy with apples waiting to be picked and some were already picked for the season.
We picked a variety of apples including Pink Lady, Cameo, and Fuji. I really like mixing the different kinds in my cooking and baking. Needless to say, apples have been a staple snack the past few weeks as well as a featured ingredient. I’ve made two apples cakes recently and my favorite one is a nostalgic, family recipe.
My grandmother was an amazing baker and she made this wonderful German Apple Cake. It never fails and it brings back so many memories. I had not made one in a few years, but it just seemed like the right recipe this past weekend. It was a hit with my family. This rustic cake is filled with apples and topped with a cream cheese frosting that makes it extra delicious. We like to eat it chilled.
GERMAN APPLE CAKE
2 c. sugar
1 c. canola or vegetable oil
3 eggs
1-2 tsp. vanilla extract
2 c. sifted all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 c. apples, thinly sliced
1/2-1 c. walnuts or pecans
Preheat oven to 350 degrees F. Mix all ingredients together with a wooden spoon (do not use a mixer), folding in the apples and walnuts last. Batter will be very stiff. Spread into a greased and floured 9x13 pan. Bake for 45-60 minutes until toothpick inserted comes out clean. Cool completely before frosting.
CREAM CHEESE FROSTING
1 - 8 oz. package cream cheese, softened
3 Tb. butter, melted
1 tsp. vanilla extract
1 1/2 c. powdered sugar
Cream the cream cheese, butter, and vanilla until light and fluffy with a hand mixer. Add in the powdered sugar and beat until smooth and creamy. Frost the cake. Chill cake before serving and store in the refrigerator. Enjoy!
