German Apple Cake

German Apple Cake

Ingredients:

Cake:

  • 3 Eggs, Room Temperature
  • 1 Cup Canola Oil
  • 2 Cups All-Purpose Flour
  • 1 1/2 Cups Granulated Sugar
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Ground Cinnamon
  • 1 Tablespoon Vanilla
  • 1 Cup Chopped Pecans
  • 4 Apples, Peeled, Cored, and Sliced Thin

Glaze:

  • 1 Cup Powdered Sugar
  • 1 Teaspoon Vanilla
  • 1 Tablespoon Melted Unsalted Butter
  • A Splash of Milk

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat eggs and oil until thick.
  3. Add all remaining cake ingredients except apples; beat until combined
  4. Arrange apple slices evenly on the bottom of an ungreased 9×13 baking dish.
  5. Carefully spread batter over the apples.
  6. Bake 30 to 40 minutes, until the cake begins to pull away from the sides of the pan, and a toothpick inserted in the center of the cake comes out clean.
  7. Set aside to cool.
  8. While the cake is cooling, combine powdered sugar, vanilla, and melted butter in a small bowl.  Add enough milk to make the glaze pourable, and whisk until smooth.
  9. Drizzle the glaze evenly over the cake while it’s still warm.

German Apple Cake

Suggestions:

  • This cake batter will be very thick, as well as hard to spread over the apples.  Spray your spatula with cooking spray to keep the batter from sticking.
  • Make sure not too add too much milk to your glaze.  It’s easier to thin down a glaze than it is to thicken one.
  • Serve the cake warm, topped with whipped cream or vanilla ice cream.

Improvements:

  • Use the juice of an orange to thin down the glaze instead of using milk.  You can also add the orange zest into the cake batter.
  • Use walnuts instead of pecans.
  • Add 2 to 4 ounces of cream cheese to the glaze.  This will make the glaze thicker, so make sure to put it on the cake when it’s still very hot.

RECIPE ADAPTED FROM: Lulu the Baker

DAS BOOT

Faith, Hope, Love, & Luck

-Colleen




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