ATTENTION! SPOILER ALERT! This is not a post for you if you are currently dieting. It may tempt you to get off that diet and ruin all of your hard work thus far. Also, do not read this post if you have an affinity towards sweets! Consider yourselves warned.
Once upon a time, a long, long, long time ago, I had the privilege of knowing a very dear and sweet lady. She was my kindergarten Sunday School teacher, a precious Christian, and the closest thing to a Godly grandmother I would ever get. Her name was Lavada. Isn’t that a great old name? Lavada. Well, she was also a fabulous cook and one of her best recipes was for a German apple cake that she brought to almost every church fellowship. She passed away several years ago but before she passed away, I was somehow deemed me worthy of having that recipe and it has become a family favorite as well as a favorite of a bunch of other good people with good taste. Haha!! It seems like a lot but it’s actually very easy and I promise you will not go wrong. It can be a bit rich though so if you’re serving it, don’t cut the pieces too big. 🙂 I’m only sorry I don’t have a picture of one of these to share with you!
German Apple Cake
1 tsp vanilla
2 large eggs
1 cup vegetable oil
2 of granulated white sugar (or 1 1/2 but I always use 2 because, well, I’m a sugaraholic)
2 cups of all purpose flour*
1 cup of chopped walnuts(optional or if you live with a nut allergy like my son does, then it’s absolutely forbidden!)
2 tsps of cinnamon
1 tsp baking soda
1/2 tsp salt
4 cups of apples (peeled (did I really need to say that?) and chopped) That’s about 4 med. sized apples.
Preheat your oven to a toasty 350 degrees.
Beat eggs, vanilla, and oil with a mixer till well blended. Stir in all of your dry ingredients (Except the apples and nuts!) a little at a time. Your batter will seem to be one big lump and you’ll probably wonder how this big dry lump could make such a delicious dessert. Trust me. It will be great. After all the dry ingredients are stirred in, and you’ve gained a bit of muscle, add your apples and nuts. Voila! The juice from the apples gives the cake a more, well, cake batter-like consistency. And here, you were all worried. Pshaw.
You’ll want to pour this delicious batter into a greased and floured 9×13 pan. I have used cooking spray before so it is totally your preference! I have also done a cupcake version, just make sure to spray the liners. I learned the hard way.
Bake that high-calorie yummy goodness for about 45-60 minutes. It will turn a nice golden brown on the top. Check with a toothpick to be sure.
Now for the good part (because we all know the icing is the BEST part of cake! Am I right?!)
This is a cream cheese icing. My husband does NOT like cream cheese so I always have him taste it to make sure I added enough sugar. If it doesn’t taste much like cream cheese then it’s perfect. 🙂 Seriously, I’m not kidding.
You will need:
1 box of Philadelphia cream cheese (or a store brand, again, your preference)
1 lb of powdered sugar. If you buy those two pound bags at the store, you will more than likely use, at least, half a bag.
1 tsp vanilla.
Mix all that together till it’s fluffy. If it’s too stiff or thick you can always add a LITTLE milk to thin it out. Don’t add too much or you’ll have cream cheese soup. No one likes cream cheese soup. No one.
If you make this and it turns out well and you take it somewhere, make sure no one knows you made it. You’ll be inundated with requests for this cake over and over. And you will tire of making it, over and over. 😉 We have it for special occasions like, oh say, Christmas! Or Thanksgiving. I hope you enjoy this as much as our family does!
*P.S. Tip tip tip! If you want to cut down on measuring ingredients you can always substitute self-rising flour for the all-purpose. You would then just omit the baking soda and salt. So no salt, no soda, no all-purpose flour. Just self-rising and if you’re lazy like me, you’ll end up doing that every time.