Apple Cake

 

Our lone, single, not always dependable apple tree provided us with an abundance of apples this year – more than 4 bushels! – and so I have been making apple pie, applesauce, apple crisp and apple cake to freeze and share.  This apple cake recipe has been a hit so I am sharing it here – especially for Molly. 

 Thank goodness for my apple peeler corer slicer or I never would have worked my way through all these apples!  I highly recommend this tool, it is worth all the real estate it takes in the cupboard for the hours of labor it saves.  Also labor savers are my little helpers Johnathan and Laurel are shown above!

German Apple Cake

• 2 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 4 cups apples – peeled, cored and diced
• 1/2 c butter
• 1 c brown sugar
• 1 c. flour

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch cake pan.
2. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
3. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
4. Combine 1/2 c butter, 1 c flour and 1 c brown sugar with a fork or pastry blender (or I just throw them in my mixer with the whisk attachment) until crumbs form, sprinkle crumbs over top of cake
5. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack.