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Soft German Apple Bundt Cake
Posted By Emilie On September 6, 2012 @ 11:03 pm In Apple Goodies,Cakes & Cupcakes | 1 Comment
It is September already???!! While I am so sad to know that summer will soon be behind us, I’m excited that I can finally turn on my oven without baking myself inside my house while I do it. And of course fall actually is one of my very favorite times for baking because of all the plentiful options like apples and pumpkin. Yum!
My four year old Warren decided we should bake something today. When I looked around I immediately gazed upon some apples freshly picked from our apple tree so it didn’t take long to decide to make something with them. Apple cookies would take too long with my 5 month old son napping and Warren said he didn’t want bars so cake it was!
I found this recipe for a German Apple Cake  which got rave reviews. Of course I changed it up and tried to make it more healthy by swapping out some of the oil for applesauce and removing some of the sugar. It turned out very most and flavorful and was a big hit with the kids. And with so many apples, I feel a little less guilty for eating so much cake!
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
4 cups diced apples (peeled)
Preheat oven to 350 degrees F. Grease and flour one bundt pan or a 9″x13″cake pan.
Beat oil and eggs with a electric mixer until well blended. Add sugar, applesauce and vanilla. Beat well.
In separate bowl combine flour, salt, baking soda, cinnamon and nutmeg. Slowly add flour mixture to egg mixture and beat after each addition until combined.
Gently fold in apples. (Note: the batter will be thick!) Add to greased and floured pan.
Bake at 45 to 50 minutes for a bundt pan or 40- 45 minutes with a 9×13 inch pan, or until toothpick inserted in center comes out clean.
Cool in bundt pan for 10 minutes before flipping over onto wire rack to cool completely. If using 9×13 inch pan, cool completely on wire rack. Dust with powdered sugar or add your favorite cream cheese frosting or glaze.
I opted for a simple powdered sugar dusting. I love the look of a bundt cake and prefer to still see it underneath. The cake is flavorful enough without it but I’m certain it would taste fabulous with a cream cheese frosting. (What doesn’t taste good with cream cheese?)
If lots of chunks of apples and spice isn’t your cup of tea then this cake isn’t for you!
Do note that this cake will get sticky over time due to the moisture in the apples. It is best served the day it is baked. I think I might try putting it in the fridge to get it nice and cold. I love cold cake!
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 German Apple Cake: http://allrecipes.com/recipe/german-apple-cake-i/Detail.aspx
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