Potluck German Apple Cake

Name: Potluck German Apple Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12-16 servings.
Ingredients: 3 large eggs; 2 cups sugar; 1 cup vegetable oil; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 4 cups chopped peeled tart apples; 3/4 cup chopped pecans; FROSTING:; 1 package (8 ounces) cream cheese, softened; 2 teaspoons butter, softened; 2 cups confectioners' sugar

My mother made this cake for my brothers and me when we were kids. It's an excellent choice for potlucks any time of year. —Edie DeSpain, Logan, Utah

Ingredients

3 large eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups chopped peeled tart apples
3/4 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
2 teaspoons butter, softened
2 cups confectioners' sugar

Directions

In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13x9-in. baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a small bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers.

Nutrition Facts

1 piece: 455 calories, 24g fat (6g saturated fat), 57mg cholesterol, 212mg sodium, 57g carbohydrate (42g sugars, 2g fiber), 4g protein.

Originally published as German Apple Cake in Taste of Home August/September 2003

Reviews

My Review

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Average Rating:

seablue02

Jun 18, 2018

Made this on Saturday, for Father's Day, and I must say, this is really, really good. The taste is incredible. Reminds me of what I ate when I lived in Germany. So, here's what I can tell you...I frosted 1/2 of it with cream cheese frosting, not the one with the recipe, another one I have that's much better. Anyway, I frosted 1/2 the cake and I left 1/2 the cake unfrosted. Most of us liked it unfrosted but one person preferred it with the frosting. But it really does not need frosting of any kind, at all. This is a really good cake. I will definitely be making this again. I did follow the recipe as written and I had no problems with it. I did bake the caked for about 45 minutes. I highly recommend you try this cake. You won't regret it.
DrDoom77

Apr 3, 2018

Moist and really good, sweet and familiar but not as boring as some cakes. We'll make this one again sometime. Didn't use any sort of caramel topping, as we thought it was plenty sweet enough as is.
linton

Nov 7, 2017

I have made this before an it is delicious! For some reason now when I bake it feels like it is grainy with sugar and gets really moist on bottom. I can't figure out what is different! Any thoughts ?
annie1992

Nov 6, 2017

I made this as written other than I added a handful of dried cranberries, and kept the chunks of apple pretty big. It was delicious with a meal of sauerbraten, red cabbage and potato dumplings, and it stayed moist and didn't get stale. My husband ate the last piece 6 days after baking and it was still good.Rhonda, there is a printable version, just click the "print" icon above the recipe directions, below the title and description.
cooklady26

Nov 6, 2017

I made this! Wow! I used 1/2 jar of Carmel topping. It was gone in a day. Wonderful for a dessert, when need one fast.
Rhonda

Nov 6, 2017

Why can’t there be a printable version
James

Oct 31, 2017

I made this cake yesterday and followed the recipe to the letter and it turned out fantastic! The frosting is smooth and creamy, the cake moist and delicious.The only addition I might make the next time is to add 3/4 cup of golden raisins.
kedi

Oct 29, 2017

I've been making this cake for over 60 years. Easy to carry and always get rave comments about it.
Jellybug

Sep 23, 2017

Cake is moist and delicious. My husband ate most of it. I took a couple slices over to my daughter in law with the recipe and she is going to make it for Thanksgiving dessert. Here is my 2cents re: Anna's negative remarks..."If you cannot say something constructive, then let's keep our mouth shut. No one cares about Dr. Anna and her made up philosophy regarding sugar, the human body and your ego" Set It Free Anna, Set It Free"
Penny

Sep 11, 2017

Really, really good. I had red delicious apples at home and decided to use them knowing they would be sweeter. So I cut back on the sugar. Also used only a cup of the oil. I love nutmeg so added a good amount. I had read a review that said cook for about 35 minutes. I checked cake at 35 minutes and it was done. Only other thing is I added a little lemon juice to the frosting to cut through the sweetness. Really tasty cake. Especially with a cup of coffee. Thanks for the recipe.