Well, we finally finished all the apples. I made this German apple cake a few days ago and boy was it good. It’s much different than the last apple cake a made and shared on this blog in that this one is as moist as moist can get. There’s tons of sugar in this one and lots of eggs. It even has a nice cream cheese topping, which as you know, makes everything just better. Overall, this is an apple cake recipe to pay attention to.
I really enjoyed the crispy topping of that cinnamon and sugar apple cake I shared. That was undoubtedly the best part of the entire cake. With this one, I think I love everything about it. You can’t add too much icing, because that would make things too sweet. It’s sort of like a carrot cake icing. Too much is too much. Just the right amount though, well, that’s something else entirely.
This recipe calls for three eggs and one cup of oil. I’m pretty sure that’s what makes it so moist. There’s also a good amount of sugar in it, along with nutmeg, cinnamon, pecans and apples. There’s a lot going on, which elevates this “German” version apple cake above the previous one.
Now, let’s talk about photos for a moment. Yeah, not so easy to do. Because of the consistency of this cake, it was rather difficult to cut it into pieces and neatly arrange what I wanted arranged on a plate. I did my best though and I hope the details came through. I know lots of people want to know about the texture of this type of dessert.
Makes: 1 Apple Cake
For the Cake
3 Large Eggs
2 Cups Sugar
1 Cup Vegetable Oil
1 Teaspoon Vanilla Extract
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Nutmeg
2 Cups Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
5 Cups Apples, Peeled and Diced
1 Cup Crumbed Pecans
For the Frosting
8 Ounces Cream Cheese, Softened
2 Tablespoons Butter, Softened
1 Teaspoon Vanilla Extract
1 Tablespoon Milk
2 Cups Powdered Sugar
I’d like to thank Spicy Southern Kitchen for this recipe. It sure was a good one and I’m interested in browsing through more recipes from this website.
Arrange your oven racks so one is in the center position. Then, preheat the oven to 350 degrees.
Combine Wet Ingredients
In a large bowl, add the sugar, eggs, oil and the one teaspoon of vanilla extract. Mix these ingredients together well.
Combine Dry Ingredients
In a medium sized bowl, add the flour, cinnamon, nutmeg, baking soda and salt. Mix these ingredients together thoroughly.
Fold in Apples & Pecans
Add the dry ingredients to the bowl with the wet ingredients and mix everything together well. Then, add in the apples and the pecans and stir until the apples are coated with the batter.
Bake the Cake
Grease a 9″x13″ dish with butter and then pour the batter into the dish. Add the dish to your oven for 50-60 minutes. You’ll know when the cake is finished when you push a toothpick into its center and it comes out semi-dry. You can’t expect it to come out completely dry because there are lot of apples in this thing.
When the cake is finished, pull the dish from the oven and let the cake cool for about 30 minutes. Also, turn off the heat in the oven.
Make the Frosting
Place the butter and cream cheese into either the bowl of a stand mixer or a medium sized bowl to be used with a hand mixer. I highly recommend using the hand mixer. Mix these two ingredients until they’re smooth.
Next, add the vanilla extract, milk and powdered sugar and mix until smooth again. Take the frosting and spread it out on the surface of the cake.
Plate & Serve
I decided to cut the pieces from the cake and apply some frosting on each piece. You can do it either way, apply the frosting before cutting the cake or after. It’s up to you. Once finished, plate and serve. Enjoy!
The Final German Apple Cake
I’m pretty sure this cake isn’t good for you at all, but I suppose if you don’t eat it every day, it’s fine. It’s really delicious though, so I encourage you to give this recipe a try. If you do, please let me know your thoughts in the comment section below. Thanks for reading!