Saturday, September 21, 2013

German Apple Cake

I love this cake, and since it’s apple season, it’s time to share the recipe!

I use half oil and half sour cream. The original recipe calls for 1 cup of oil but it’s still very moist with sour cream.

German Apple Cake
Makes 16 slices
Adapted from

2 large eggs
½ cup canola oil
½ cup sour cream
1 cup brown sugar
1 cup white sugar
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
4 medium apples, peeled, cored and diced
Confectioners’ sugar

Preheat oven to 350F and grease and flour a bundt pan (or a 9x13 square).

Beat the eggs, oil and sour cream on medium speed with mixer until creamy. Beat in sugars and vanilla until well combined.

Combine all the dry ingredients with a whisk, then, slowly add to egg mixture with a wooden spoon. The batter will be thick.

Fold in apples by hand, then, spread the batter into the prepared pan.

Bake for 45 minutes or until a tester comes out clean. Cool completely before dusting with confectioners’ sugar and serving.

Check out these other fabulous Oktoberfest recipes!

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