Try this German Apple Cake recipe.
- Carbohydrate 470.911523796944 g
- Cholesterol 497.85 mg
- Fat 352.268786878087 g
- Fiber 9.52003338179772 g
- Protein 34.9776500315044 g
- Saturated Fat 130.393421682501 g
- Serving Size 1 1 recipe (1164g)
- Sodium 4740.68267071223 mg
- Sugar 461.391490415147 g
- Trans Fat 15.8208756702215 g
- Calories 5121 calories
Step-by-step
- 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.
Baking oil-based fruit cakes fails most often because home cooks underestimate the moisture released by four cups of fresh fruit, resulting in a soggy bottom layer and a heavy, unrisen crumb. Achieving a tender structure requires balancing the dense vegetable oil base with precise mechanical aeration during the initial mixing phase, where beating the oil and eggs until truly creamy establishes the emulsified foundation necessary to support heavy mix-ins.
Folding the diced apples by hand using a wooden spoon prevents overworking the all-purpose flour, a critical error that develops excess gluten and turns a delicate pastry into a tough, rubbery loaf. Because the batter remains exceptionally thick before the fruit goes in, spreading it evenly into a greased 9x13 inch pan ensures uniform heat distribution during the forty-five-minute bake at 350 degrees Fahrenheit. Inserting a wooden toothpick into the geometric center provides the ultimate doneness test; it should emerge clean without wet batter clinging to it, though moist crumbs are acceptable.
Allowing the finished cake to cool completely on a wire rack permits internal steam to redistribute properly before slicing. Confectioners' sugar provides a simple finish, but substituting a rich cream cheese frosting complements the tartness of the fruit.
