German Applecake

  • Yield: 6-8 servings
  • Prep: 30 mins
  • Cook: 45 mins

Using different apple varieties in the cake is best, according to recipe adapter Judy Kehr. She prefers Paula Reds and Jonagolds because of their firm, juicy texture, and balance of tartness and sweetness. Other varieties such as Empire, Jonathan, and Ida Reds also work well. Kehr recommends avoiding MacIntosh or Rome apples because of their soft texture.


2cups all-purpose flour
2teaspoons baking soda
2teaspoons cinnamon
1teaspoon salt
2 eggs
1/2cup vegetable oil
2teaspoons vanilla extract
1 1/2cups granulated sugar
4cups peeled and chopped tart apples
3/4cup chopped walnuts
1 (8-ounce) package cream cheese, softened
1 1/2cups powdered sugar
Walnut halves (optional)


  1. Heat oven to 350F. In a medium bowl, combine flour, baking soda, cinnamon, and salt; mix well and set aside.
  2. In a large bowl, beat eggs. Stir in oil and vanilla. Add sugar; mix well. Add flour mixture, mixing just until dry ingredients are moistened.
  3. Stir in apples and nuts. Spread batter into a greased 13×9-inch baking pan.
  4. Bake 45 minutes or until toothpick inserted in center comes out clean.
  5. Transfer to a wire cooling rack; cool completely. (At this point, cake may be frozen up to three months. Let thaw at room temperature before frosting.)
  6. For frosting, beat together cream cheese and powdered sugar; spread over cooled cake.  top each with a walnut half, if desired.
  7. Serve at room temperature. Cover and refrigerate any remaining cake for up to one week.

Recipe courtesy of Judy Kehr, Charlevoix, Mich.

Nutritional Info *per serving

  • Glycemic Load 37.88
  • Calories 900
  • Fat 41g
  • Saturated Fat 9g
  • Polyunsaturated Fat 18g
  • Monounsaturated Fat 10g
  • Cholesterol 40mg
  • Sodium 930mg
  • Potassium 280mg
  • Carbohydrate 128g
  • Fiber 5g
  • Sugars 90g
  • Protein 11g
  • Trans Fat 1g
  • Vitamin A 10%
  • Vitamin C 6%
  • Calcium 6%
  • Iron 15%