Monday, November 3, 2014

German Apple Cake

This  is an easy cake that keeps well, and is a good way to use apples now that they are in season.   You can simply dust the top with some powdered sugar after baking as I did, or make your favorite frosting.  It is also good plain. 

German Apple Cake

  • 2 eggs, beaten
  • 1 cup coconut oil, melted
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 cups apples, peeled and diced (about 4 apples)
  • 1 cup raisins (optional)
Preheat oven to 350 degrees.  Grease and flour a 9 x 13 pan.  Beat eggs and oil until creamy, then add sugar and vanilla and mix well.

In a separate bowl, mix the rest of the ingredients except apples.  Add the dry mix slowly to the egg mixture, blending well.  The batter will be very thick.  After mixing, fold in the apples and raisins (if using).  Spread in prepared pan.

Bake at 350 degrees for 50 minutes or until cake tests done.  Cool on a metal rack.  Dust with powdered sugar or frost after completely cool.  If keeping the cake more than 1 day, refrigerate.  

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