German Apple Cake

With things like Rouladen, Schnitzel, Red Cabbage, Spätzle and Potato Dumplings on the menu as of late, it seemed only fitting to try this German Apple Cake. It uses basic ingredients that can be mixed by hand. The apples keep this cake really moist, and it is especially good warm from the oven.

The original recipe appeared in the summer issue of Penzeys Magazine; it called for double the ingredients and was baked in an 8x12-inch pan for 50 to 55 minutes.

German Apple Cake     Makes one 8x8-inch cake

1 cup granulated sugar

½ cup canola oil

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 heaping teaspoon ground cinnamon

2 cups peel and diced apples (such as Jonathan)

½ cup chopped nuts — pecans or walnuts

1. Preheat oven to 350°. Spray an 8x8-inch pan with pan release; set aside.
2. In mixing bowl, combine the sugar, oil, egg, and vanilla.
   
3. Add the flour, baking soda, salt and cinnamon and mix well.
   
4. Stir in apples and nuts. The batter will be very thick.
   
5. Spoon batter into the pan, smooth to top with a spoon or spatula.
   
6. Bake at 350° about 35 minutes, or until toothpick inserted in center comes out clean.
   

Recipe without photos . . .

German Apple Cake     Makes one 8x8-inch cake

1 cup granulated sugar 

½ cup canola oil

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 heaping teaspoon ground cinnamon

2 cups peel and diced apples (such as Jonathan)

½ cup chopped nuts — pecans or walnuts

1. Preheat oven to 350°. Spray an 8x8-inch pan with pan release; set aside.
2. In mixing bowl, combine the sugar, oil, egg, and vanilla.
3. Add the flour, baking soda, salt and cinnamon and mix well.
4. Stir in apples and nuts. The batter will be very thick.
5. Spoon batter into the pan, smooth to top with a spoon or spatula.
6. Bake at 350° about 35 minutes, or until toothpick inserted in center comes out clean.