This is from the cookbook Tastes of Country, which I received as a gift from my sweet grandma after I raved about her copy. It’s one of those sweet old-fashioned cookbooks comprised of the author’s own favorite recipes and notes about the friends and family who provided the recipes over the years. I have changed it a bit here and there, and my own notes are in parentheses.
The recipe below makes a delicious, heavy batter that is just enough to hold together all the apples.
GERMAN APPLE CAKE
- 2 large or 3 small eggs
- 1 cup oil
- 2 cups sugar (we use brown)
- 1 tsp. vanilla
- 2 cups flour (Whole wheat works nicely, though I’m sure the author intended for us to use white.)
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 4 cups apples, peeled and thinly sliced (5-6 medium, but we like to use even more if we have them. If you don’t have the Pampered Chef Apple Peeler/Corer/Slicer or something else like it, you have my pity.)
- 1 1/2 cups chopped walnuts, opt. (my kids complain about the walnuts, and strangely enough I usually indulge them in this. I love walnuts with apples, but this cake is wonderful even without them.)
Beat eggs and oil until smooth and thick. Add remaining ingredients except apples and mix well. Taste it. No – don’t! Hurry and gently stir in apples before you are tempted to eat all the thick, dark, rich batter. Pour into a greased 9×13 and bake 45-60 minutes at 350.
Eat warm with a fork, straight from the pan if you don’t intend to share. Not that I recommend doing so. I’m just saying.
The recipe suggests topping the cake with cream cheese icing, which is lovely but not necessary.
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ooh yum! Sounds really good!
It sounds delicious – but does one 9×13 cake really feed your whole family for breakfast? Our family of 10 would still be starving after polishing off cake to the last crumb!
Well, I always cook a separate breakfast for hubby early, before he leaves. And he often has one or two children with him, so that only leaves about 8 of us to eat cake. And since it’s a sweet breakfast, I make sure they drink plenty of milk with it.
So actually, no. It doesn’t feed us for breakfast. We love it anyway. But it is a good, hearty cake, especially if you use whole wheat flour, extra apples, and plenty of walnuts.
Sounds great and we are looking for apple recipes this week as I purchased three bags of apples reduced last week. We can’t eat them fast enough, so they need to be cooked into pies, cakes and crisps. It’s so sad!
I am so glad to have found you – love the pic at the top!
I had no idea you were the one that wrote Princess Adelina, I can’t wait to read that to my daughters.
So nice to “meet” you!
Thank you, thank you, thank you for posting this recipe!! I LOVE it and so does my husband…and I’m sure the kids will too…when we let them have some!! We served it at our Bible study this evening and it was a hit and I’m pretty sure that hubby will be taking some to work tomorrow!
I made this for breakfast today, and the whole family loved it! Thanks for posting this recipe. My husband wants it added to the rotation!
Now the only problem is that my children wake up as soon as my feet hit the floor, and convincing them to wait 75 minutes while Mama makes this is a Herculean task…
Thanks again!!
Thank you for posting this!!! My mom surprised us by making it for our family as a special breakfast this morning. It was divine! I think that was one of the most delicious breakfasts I’ve had in a long time! Thank you again for sharing the recipe.
Blessings,
Cassie
I tried this recipe yesterday and got rave reviews from some very picky eaters! Great recipe!!!