Sandra's German Apple Cake

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“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.”
1hr 45mins

Ingredients Nutrition


  1. Cake: Beat the eggs until light.
  2. Add and beat after each ingredient: oil, sugar, vanilla, baking soda, cinnamon, salt.
  3. Add the flour in 1/2 cup increments. It will be stiff.
  4. Fold in the walnuts.
  5. Fold in the apple slices.
  6. Pat the dough into an oblong cake pan that's been oiled and dusted with flour.
  7. Bake at 350°F for 45 to 60 minutes (or until a knife inserted in the middle comes out clean).
  8. Frosting: Combine the cream cheese, butter, vanilla and powdered sugar. Whip until creamy. Pour over the cooled cake.

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