German Apple Cake Recipe
- 3 cups King Arthur Unbleached All-Purpose Flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs
- 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
- Combine the first three ingredients; set aside.
- In a large bowl, beat eggs and sugar. Combine oil and orange juice and add alternately with dry ingredients to egg mixture. Beat until smooth; add vanilla and beat well.
- Pour half of the batter into a greased and floured tube pan. Arrange half the apples over the batter. Combine cinnamon and sugar and sprinkle half over the apples. Top with remaining batter, apples and cinnamon/sugar.
- Bake at 350° for 1 hour and 10 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour before removing from pan. Cool, apple side up, on a wire rack. Sprinkle top with confectioners' sugar if desired. Yield: 12-16 servings.
Reviews for German Apple Cake(15)
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This is also the same recipe I use (ironically) 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!!!!
This cake is really good. My kids have requested me to make this again. I added all the apples into the mix instead of doing half in the middle and half on the top. It really gave the cake a nice flavor and kept it moist. The prep time took me longer than 15 minutes, but I was using small apples, manually peeling, slicing and coring them. We did not use the powdered sugar as it was just perfect without it.
One would probably use a 10'' or 12'' tube pan NOT a small one...I will definitely try this one.
I don't like canola oil. What else can I use?
Any mild tasting oil would work fine.
As written, this recipe is awful....and I am a formally trained Pastry Chef. In my opnion, way too many apples, waaaayyyy too much oil. 1st one was a dud. Ended up having to throw it out. 2nd one I did, I cut the oil in half and added 2 T butter. I also cut the amount of apples in half and was able to make 2 bundt cakes (only fill to 1/2 way). In assembling it, I sprayed pan with flour/oil spray, sprinkled on cinnomon sugar, put half apples lined around pan, put 1/2 the batter, added remaining apples in thin layer, topped with cinnomon sugar and added the remaining batter. Turned out wonderfully.