German Apple Cake

It’s fall. Which means it’s apple season. In our family, this season is characterized by a multitude of yummy, yet somewhat nutritious, recipes. The pre-eminent recipe is that of cider apple donut holes, which will blow your mind, and blow your socks  off, and then prompt you to devour the whole batch in under 48 hours. And which is also a little low on the nutrition aspect. But that recipe is for another day.

Besides the donut recipe mentioned temptingly above, you may think you do not need another apple recipe. But, in fact, you do.

And this is it.

We were introduced to this recipe after inviting friends over for dinner, and asking them to bring the dessert. This turned out to be one of the best decisions of our lives, as they brought this dessert, and so changed our lives forever.

This stuff is great. It is quick to put together, keeps well, doubles awesomely with vanilla ice cream or fresh whipped cream, and will take the whole aura of fall, compress it into a bite of this cake, and allow you to savor the season. The dark, cinnamon-y, molassess-y sweetness of the cake and the deep, moist texture remind me most of an apple cake version of zucchini bread. I mean, how can you go wrong?

So grab your apples, grease your cake pan, and prepare to change the lives of your next dinner guests with German Apple Cake.

German Apple Cake

4 C peeled, diced apples (about 4 large)

2 C sugar

1 C oi

2 eggs

1 tsp. vanilla

2 C flour

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 C chopped nuts (optional)

Preheat oven to 350 F. Grease and flour a 9×13 pan and set aside.

In a mixing bowl, combine the sugar, oil, eggs, and vanilla. Add the flour, baking soda, salt, and cinnamon and  mix well. Stir in the apples and nuts by hand. The batter will be quite thick. Spoon into the pan, smooth the top with a spatula, and bake at 350 F for 50-55 minutes.

(Original recipe from http://www.penzeys.com)

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