In the Kitchen: German Apple Cake

Literally days after the hottest day on record in L.A., we had crazy thunderstorms and super cool days and nights. Fall, the kind of fall that would make a homesick Midwesterner weep, finally arrived.

Nevermind global warming and what rain does to the freeways around here–this kind of weather fluctuation wreaks havoc on menu planning. One day, I’m snacking on cold zucchini “ribbons” with pesto because it’s too hot to cook; the next, I want to bake everything. The air smelled like fall, and I wanted the house to smell comforting and warm, like apples and cinnamon, like my great-grandmother’s apple cake.

My mother’s maternal grandmother was Austrian, and taught my mom, the oldest of four, how to cook and bake, so many of my recipes are handed down from her. I don’t remember if Mom made the cake for school bake sales or just because we had a glut of apples from visiting a nearby orchard, but it does remind me of autumn in Ohio. We always had some sort of homemade apple something (pie, cake, sauce) around the house this time of year. I know, I’m such a softie.

What amazes me about this cake is that it has no butter or dairy, and it’s still ridiculously moist and delicious. I imagine my great-grandma made it because she was notoriously frugal, but she’s not the only one: Google “German apple cake,” and you’ll find similar recipes, all handed down from someone’s grandma.

I love it because it’s super easy to make: eggs, oil, sugar, flour, apples, boom. I made a few adjustments to the original recipe–mine is handwritten on an old envelope that I couldn’t find for days–like adding vanilla and using almonds (I forgot to buy walnuts; both work). I favor juicy, sweet Honeycrisp apples for baking because they hold up well in tarts, cakes and pies; but really, it’s my favorite eating apple, so I always have a bunch around while they’re in season. McIntosh or any good baking apple will also do.

Instead of icing the cake, we’d always just sift a little powdered sugar on top when it comes out of the oven, so once cooled, it melts into a glaze and seeps into the cake. Talk about simple. The cake is great served warm, but wait a day (if you can): The apples get softer, the cake becomes even more moist and the flavors just meld together. I find it completely addictive.

That’s why I have to give most of it away when I make it.

Grandma’s German Apple Cake
Makes one 9 x 13 cake

3 eggs
1 cup canola oil
1 3/4 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
4 medium-sized apples like McIntosh or Honeycrisp, peeled, cored and diced (about 4 to 4 1/2 cups)
1/2 cup chopped walnuts or almonds
1/4 cup powdered sugar

1. Heat the oven to 350°. In a mixing bowl (or large bowl with whisk) beat the eggs and oil together. Add the sugar and vanilla and mix well. Sift in the flour, salt, baking soda and cinnamon and mix until combined. Fold in the apples and chopped nuts.

2. Pour the batter into an ungreased 13 x 9 baking pan and bake for 45 to 50 minutes. Insert a toothpick to test doneness. Place the pan on a cooling rack and sift the powdered sugar over the top of the cake. Let cool for 30 minutes and serve warm, or serve at room temperature.