German Apple Cake

So a few days ago I realized that I had a problem. See, I have this lovely wooden bowl that I like to sometimes keep fruit in. Problem is, the bowl lives on a high shelf in our kitchen, so sometimes I forget that I’ve put things into it.

So the other day when I was putting away some groceries I pulled down the bowl and discovered this:

Yikes wrinkly apples batman! And to make it worse, these were early season farmer’s market apples ie precious–so I was loathe to waste them. So what is a girl to do?

Well luckily I have a good apple cake recipe in my arsenal, compliments of smitten kitchen. I fell in love with this cake as soon as I first made it last fall because it’s simply AMAZING! It tastes like fall in a cake–apples and cinnamon, all in a not too dense buttery (amazingly without butter) cake base. I’ve found that it works with just about any type of apples I have laying around and it comes together so easily–no stand mixer required!

German Style Apple Cake<
aka Mom’s Apple Cake on smitten kitchen

Like I said above, I’ve found that this cake basically works with any type of apples, and I usually make it with milk not orange juice, since OJ and I are really not friends. I also use a bundt pan, since I’m sadly lacking in the tube pan department.

• 6 apples
• 1 tablespoon cinnamon
• 5 tablespoons sugar
• 2 3/4 cups flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup vegetable oil
• 2 cups sugar
• 1/4 milk
• 2 1/2 teaspoons vanilla
• 4 eggs

Preheat oven to 350 degrees. Grease a bundt. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, milk, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

I took this cake into work, and the best thing was one of my coworkers told me it tasted just what like his grandmother used to make. Ah, the sweet reward!

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