I don't know about you, but Halloween sort of exhausted me this year. Between cooking and baking, and parties and trick-or-treating, I needed a rest. Of course, these are all things I love doing and love spending time with my family, but it's a nice lull right now before the Thanksgiving madness starts.
I've been wanting to make this German Apple Cake for awhile now, ever since I saw the recipe in one of my Taste Of Home magazines. The combination of apples and walnuts are one of my favorites, especially during this time of year. The recipe actually calls for pecans, but since I had just bought a giant 5 pound bag of shelled walnuts, I used them instead and it worked out great.
I like this cake as one you can take on a fall picnic, or tailgating at the game, or to someone's house. It's sturdy and smells and tastes just like fall. The cream cheese frosting is one of my favorites, and absolutely worth the effort to make it. I really don't like the taste of already-made frosting anymore even though it's convenient in a pinch. But honestly, there's nothing like homemade.
Recipe for German Apple Cake With Cream Cheese Frosting
3 large eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups chopped and peeled apples
3/4 cup pecans (or walnuts)
1 package (8 oz.) cream cheese, softened
2 teaspoons butter, softened
2 cups confectioners' sugar
Preheat oven to 350 degrees.
In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts.
Pour into a greased 13x9-inch baking dish. Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread on cooled cake.
Makes 12 servings.