German Apple Cake I

SUBMITTED BY: Barbara PHOTO BY: WendyG

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

SERVINGS & SCALING

Original recipe yield: 1 -9x13 inch cake

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INGREDIENTS

2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced

READ REVIEWS (196)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
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.
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

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Reviewed on Dec. 19, 2005 by BELEWBUBBLE

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.

13 users found this review helpful

Reviewed on Jan. 3, 2008 by naples34102

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!

7 users found this review helpful

Reviewed on Oct. 14, 2003 by JRDAIL

I think this cake is awesome! My only regret is that I didn't taste it first without frosting. I usually don't like cake without frosting so I immediately frosted it with a cream cheese frosting. The cake beneath tastes so good (kind of has a crunchy top like crystalized sugar) that I am sure it would be good without the frosting. Anyway, I did NOT make any changes to ingredients or cooking time and would not make any in the future. I greased and floured the pan per the instructions and had NO trouble with sticking. Perhaps the additional baking time is creating the sticking problem? I planned on giving small plates of this away to my neighbors but now that I've tried it, it will be tempting to inhale it all myself!

7 users found this review helpful

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