Happy Friday Everyone!
Today, I am posting the final piece to the Oktoberfest puzzle: German Apple Cake. I hope that at least a few of you will get to have an Oktoberfest bash, even if it’s just with your family. If you didn’t see my last two Oktoberfest posts, here they are:
I just wanted to share a little family history with you guys, which makes this recipe even more exciting for me. Just a few weeks ago, I learned that my Great, Great Grandfather was a baker in Germany. I had no idea that we had any chefs/bakers in the family, so it was quite a nice surprise. He also worked as a baker when they moved to New Jersey in the early 1900s. Unfortunately, I don’t have any information on what he was baking back then. My Nana (his daughter), passed in the early 90’s, so I never got a chance to ask her about him.
When I saw this German Apple Cake recipe in an old cookbook, I was so excited.I like to imagine that maybe he made stuff similar to this. Probably not, but it’s fun to pretend.
I don’t have any known photos of my G-G, Grandfather, but here’s a photo of my Nana with my Aunt (on the left) and my Grandma (on the right). That strapping young lad is my Great Grandfather (who was also from Germany).
Anyway, back to the recipe.
German Apple Cake
What You’ll Need:
+ 3 cups all-purpose flour + 1/2 cup orange juice
+ 3 teaspoons baking powder + 2-1/2 teaspoons vanilla extract
+ 1 teaspoon salt + 4 cups thinly sliced peeled apples (about 4 to 5 apples)
+ 4 eggs + 2 teaspoons cinnamon
+ 2 cups sugar + 3 tablespoons sugar
+ 1 cup canola oil + Confectioners’ sugar, for dusting
Combine the first three ingredients; set aside.
In a large bowl, beat eggs and sugar. Combine oil and orange juice and add alternately with dry ingredients to egg mixture. Beat until smooth; add vanilla and beat well.
Pour half of the batter into a greased and floured tube pan. Arrange half the apples over the batter. Combine cinnamon and sugar and sprinkle half over the apples. Top with remaining batter, apples and cinnamon/sugar.
Bake at 350° for 1 hour and 10 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour before removing from pan. Cool, apple side up, on a wire rack. Sprinkle top with confectioners’ sugar if desired.
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