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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 eggs
1/2 cup vegetable oil
2 tsp vanilla extract
1-1/2 cups granulated sugar
4 cups peeled and chopped tart apples
3/4 cup chopped walnuts
8 oz cream cheese, softened
1-1/2 cups confectioners sugar
16 walnut halves (optional)
Heat oven to 350. In a medium bowl, combine flour, baking soda, cinnamon, and salt; mix well and set aside.
In a large bowl, beat eggs. Stir in oil and vanilla. Add sugar; mix well. Add flour mixture, mixing just until dry ingredients are moistened. Stir in apples and nuts. Spread batter into a greased 13 x 9 inch baking pan. Bake 45 minutes or until toothpick inserted in center comes out clean.
Transfer to a wire cooling rack; cool completely. (At this point, cake may be frozen up to three months. NOTE: The unfrosted dessert tastes even better after a stint in the freezer. Let thaw at room temperature before frosting.)
For frosting, beat together cream cheese and confectioners sugar; spread over cooled cake. Cut into 16 servings; top each with a walnut half, if desired. Serve at room temperature. Cover and refrigerate any remaining cake for up to one week.
GERMAN APPLECAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 eggs
1/2 cup vegetable oil
2 tsp vanilla extract
1-1/2 cups granulated sugar
4 cups peeled and chopped tart apples
3/4 cup chopped walnuts
8 oz cream cheese, softened
1-1/2 cups confectioners sugar
16 walnut halves (optional)
Heat oven to 350. In a medium bowl, combine flour, baking soda, cinnamon, and salt; mix well and set aside.
In a large bowl, beat eggs. Stir in oil and vanilla. Add sugar; mix well. Add flour mixture, mixing just until dry ingredients are moistened. Stir in apples and nuts. Spread batter into a greased 13 x 9 inch baking pan. Bake 45 minutes or until toothpick inserted in center comes out clean.
Transfer to a wire cooling rack; cool completely. (At this point, cake may be frozen up to three months. NOTE: The unfrosted dessert tastes even better after a stint in the freezer. Let thaw at room temperature before frosting.)
For frosting, beat together cream cheese and confectioners sugar; spread over cooled cake. Cut into 16 servings; top each with a walnut half, if desired. Serve at room temperature. Cover and refrigerate any remaining cake for up to one week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.