German Apple Cake
German Apple Cake is a classic dessert that is easy to make and always a crowd-pleaser. This recipe uses simple ingredients and can be made in under an hour.
German Apple Cake is a classic dessert that is easy to make and always a crowd-pleaser. This recipe uses simple ingredients and can be made in under an hour.
- Carbohydrate 19.6213134915394 g
- Cholesterol 20.74375 mg
- Fat 14.6778661199203 g
- Fiber 0.396668057574905 g
- Protein 1.45740208464602 g
- Saturated Fat 5.43305923677087 g
- Serving Size 1 1 Serving (48g)
- Sodium 197.528444613009 mg
- Sugar 19.2246454339644 g
- Trans Fat 0.659203152925892 g
- Calories 213 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.
A dense, fragrant crumb emerges from the oven carrying heavy notes of ground cinnamon, pierced by tender pockets of fruit that have softened during baking at 350 degrees F. Achieving this texture relies on the deliberate density of a batter containing a full cup of vegetable oil paired with four cups of diced fruit, which creates a structurally heavy mixture requiring careful handling. Bakers often face the challenge of choosing between fresh orchard fruit and preserved alternatives, each altering the final chemistry of the pastry significantly. When using fresh apples, the moisture released during the 45-minute bake interacts directly with the two cups of all-purpose flour, creating a naturally cohesive and moist structure without requiring any liquid dairy.
Opting for canned or frozen fruit introduces excess water and residual sugars that disrupt this balance, frequently resulting in a soggy bottom layer and an unbakable center. Fresh varieties like Granny Smith or Honeycrisp retain structural integrity under heat, providing distinct resistance against the soft crumb surrounding them. While peeling and coring four cups of fruit demands extra preparation time prior to mixing, this physical labor prevents unwanted dilutions in the batter that alter the required leavening action of the single teaspoon of baking soda. Selecting firm, seasonal produce guarantees that the natural pectin within the cells holds the pieces intact rather than collapsing into a uniform purée inside the 9x13 inch pan.
Leftover portions wrap tightly in plastic film and maintain quality at room temperature for up to three days, or freeze successfully for longer storage when wrapped properly against freezer burn. Thawing frozen portions requires only a transfer to the refrigerator overnight followed by a brief room-temperature rest before serving with confectioners' sugar.
