From the kitchen of One Perfect Bite...This very old recipe is more ancient than I am. It was probably carried to this country by a German Frau who made the passage from the old world to the new in the steerage of a ship. Today, you'll find many versions of her cake floating in cyberspace, but the recipe for the one I'm featuring tonight comes closest to the pudding my husband's family regularly enjoyed. While many call it a cake, its density makes this dessert more like a moist pudding than a cake, so, in my family we always refer to it as an apple pudding. That, of course, means we can serve it warm, dressed with a sprinkling of sugar and scoop of ice cream that allows it to become one of the better fall desserts. The batter for the pudding is clay-like in its consistency and it barely coats the apples that this dessert is really about. If you enjoy homely, old-fashioned desserts, you'll love this one-bowl wonder. Here is how the pudding is made.
German Apple Pudding Cake...from the kitchen of One Perfect Bite
2 large eggs
1 cup canola oil
1-3/4 cup white sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 cups thinly peeled and sliced apples
1) Preheat oven to 350 degrees F. Grease and flour one 9x13 inch cake pan.
2) Combine eggs and oil in a mixing bowl and beat until creamy. Add sugar and vanilla and beat well.
3) Combine flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. Batter will be very thick. Fold in apples by hand using a wooden spoon. Spread batter in prepared pan.
4) Bake for 50 to 60 minutes, or until cake tests done. Let cool on a wire rack. Serve while still warm with a dusting of confectioners' sugar or a scoop of ice cream. Yield: 12 servings.
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