SANDRA'S GERMAN APPLE CAKE
My mother sent me this unusual recipe back in the 70's. I was baking rolls in a health food restaurant at the time. The restaurant wanted me to come up with a dessert for the menu, so I made my mother's recipe using wholewheat flour, turbinado sugar and organic walnuts*. It was an enormous success! You should note there is no liquid in this recipe. The moisture that binds the ingredients comes from the eggs, oil and fresh apple slices. A pretty good electric mixer and/or strong arm is required to incorporate all the flour no matter what kind of flour you use. The result is more like a stiff dough than any cake batter I've ever seen. I continue to make this cake with wholewheat flour and turbinado sugar because I like the result. You, of course, may use any flour and sugar you want. *Nostalgia Note: In 1974, organic walnuts came from a tree in their original packaging called a shell. To use the nut, the shell had to be broken with something hard called a nut cracker and then the nutmeat was picked out; repeat until the amount of nutmeats equal what the recipe calls for. Today, walnuts come in a bag and if there are any shells involved you can lodge a complaint.
Provided by XanderBby
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Cake: Beat the eggs until light.
- Add and beat after each ingredient: oil, sugar, vanilla, baking soda, cinnamon, salt.
- Add the flour in 1/2 cup increments. It will be stiff.
- Fold in the walnuts.
- Fold in the apple slices.
- Pat the dough into an oblong cake pan that's been oiled and dusted with flour.
- Bake at 350°F for 45 to 60 minutes (or until a knife inserted in the middle comes out clean).
- Frosting: Combine the cream cheese, butter, vanilla and powdered sugar. Whip until creamy. Pour over the cooled cake.
Nutrition Facts : Calories 499.3, Fat 25.6, SaturatedFat 6.7, Cholesterol 45.9, Sodium 213.4, Carbohydrate 65.4, Fiber 1.8, Sugar 50.6, Protein 4.7
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