September 1, 2005
German Apple Cake
The recipe for this dense, moist cake, chock-full of grated apples and walnuts, was given to me by Pat and Jim Rankin, the original owners of Woodring Orchards
(www.woodringnorthwest.com). It is best made at the height of apple season with new-crop apples, although it’s so tasty, you’ll want to make and eat it year-round.
2 large eggs
1/2 cup vegetable or canola oil
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
4 cups grated apples, medium grate (about 3 large, firm apples, such as Fuji or Granny Smith)
1/2 cup chopped walnuts
Cream Cheese Icing (Recipe follows)
Preheat the oven to 350° F. Lightly grease a 9-by-13-inch baking pan or spray with nonstick cooking spray.
Beat eggs and oil in a large mixing bowl until pale yellow and creamy, then add sugar, flour, cinnamon, baking soda, salt, and vanilla. Stir until well blended, then add apples that have been drained of any juice that accumulates during grating. Mix well and add walnuts.
Pour dough into prepared baking pan and cook 35 to 45 minutes, or until cake shrinks from sides of pan and a toothpick inserted in the middle comes out clean. Cool cake on a wire rack. When completely cool, ice cake with Cream Cheese Icing, cut into slices, and enjoy.