This cake is a family favorite that I’ve been making since I was 16 when a friend shared her family’s recipe. Although I wouldn’t hesitate to bake it anytime of year, when the weather hits fall, it becomes a must-do. This is an easy-to-do cake, one even beginners shouldn’t be afraid to tackle.
a slice of German apple cake topped with cream cheese frosting.
German apple cake ingredients
Ingredients for the Cake
2 large eggs
1 C of salad oil
2 C sugar
1 tsp vanilla
2 C flour
½ tsp baking soda
½ tsp salt
2 tsp cinnamon (or to taste)
4 C coarsely chopped apples (I’ve used granny apples but prefer others like red delicious/ Mcintosh etc that break down the juices better)
½ to 1 C coarsely chopped pecans or walnuts (I never skimp on nuts)
Ingredients for the Frosting
8 ox cream cheese, softened (I like a lot of icing so usually use a few more ounces)
3 Tbs melted butter
1 tsp vanilla or rum flavoring (or more to taste)
½ C confectionary sugar (more or less to consistency you prefer for spreading)
Heat over to 350. Grease and flour either a 9×13 pan (which I use) or two 8×8 pans.
Beat the eggs and salad oil until frothy.
Add in all the rest of the ingredients except for the apples and nuts.
Add the apples and mix a bit to break down the pieces into the mix and then add the nuts.
Pour in pan/s and bake roughly 45-50 minutes (until toothpick comes clean).
Cool cake thoroughly before frosting. I keep the cake in the fridge because of the cream cheese frosting.
coarsely chopped apples and pecans.
baked German apple cake in 9×13 pan.