German Apple Cake
With the long, cold winters we have here, this recipe has warmed many a kitchen. The cake is perfect for breakfast, mealtime dessert or evening snack. I've made it for many parties, and I've always received compliments on it.
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs, room temperature
- 2 cups sugar
- 1 cup canola oil
- 1/2 cup orange juice
- 2-1/2 teaspoons vanilla extract
- 4 cups thinly sliced peeled apples (about 4 to 5 apples)
- 2 teaspoons ground cinnamon
- 3 tablespoons sugar
- Confectioners' sugar, optional
Reviews
We found this reciepe for german apple cake years ago in this magazine called Country something while waiting to have our car seviced. It said the cook was Grace Reynolds of Bethlehem Penn. I tore it out and my husband whos the one likes to baked took it home and we tried it Oh my it was so so good. We ended up baking lots and lots of them trippling reciepe and givinfmg them away to everyone. To this day people still ask for this cake. Thank you Grace for sharing. Maryann and Pat Olguin. [email protected]
Started making this cake in 1968 the recipe was passed down to me from my mother in law. I have substituted pears for the apples. Sometimes I put cherries or nuts in the batter with apples.
dose it have to be a bundt pan or willl turn out diffrent if i dont use one don't have one and went went to the gorey store was hoping they had a foil one but no will try the dollar general torow cus have all the ingredients
This cake is excellent. Have made it several times.
I credit this cake for getting me started baking many years ago. We love the cinnamon apples in this recipe! It's a special cake!!
I had this in my family for years before seeing almost the same exact recipe here. It is definitely a winner! My cake (almost same amount of ingredients) looks much bigger than what is pictured here. It also takes a little longer to bake. I combine the cinnamon and sugar in the beginning and toss into the apples and set aside while I make the batter. I also use a bit more sugar and cinnamon to toss the apples in.
Four stars on the recipe as written above. My pregnant wife really likes this cake. I've changed this recipe around and she likes it even better. I add some crushed walnuts to the batter (I just eyeball the amount). I toss the apples and cinnamon/suger mix in a ziploc rather than sprinkling it. Try using Pam's "happy cooking" spray on tube pan then sprinkle more cinnamon and sugar around the pan before added the 1st layer of batter, makes for a sweet outter layer (however, I cut the sugar in the recipe to about 1 3/4 cups). Prep time is a lot faster if you use a food processor and apple cutter and I find if your apples are large 3 is more than enough. My oven cooks this cake in 75-80 minutes in a 12" tube pan. Easy cake to make with kids... plus they can eat the extra cinnamon/sugar covered apple slices.
This was an amazing cake! So easy to make. I cut the sugar to 1 1/2 C and used butter in place of canola. Everything tastes better with butter. :) Everybody raved! Had to make another on the next day, because it was devoured.
Love this recipe. I just added walnuts.
This is also the same recipe I use for Jewish Apple Cake. It's a recipe we use so that we may have it as part of a Kosher meal as it is sans dairy. For the "trained pastry chef"....make it and make it the way it's written. It absolutely is the perfect amounts of everything, it's prettier with the apple ribbons, but I suppose you could mix all ingredients together. I use 5 apples, 2 cups sugar, 1 cup of oil, 1/4 cup oj. It takes a patient person to bake this because it is often in the oven for upwards of 90 minutes!! But I've made it DOZENS of times and have never had a failure and have never had a single person not like it. It is a heavy cake, but a superbly moist cake (not oily at all). And it tastes even better the next day!!!!