You’ll treasure OMA’S APPLE CAKE RECIPE as much as we do!
Disclosure: This post is sponsored by the Ontario Apple Growers. You can follow the OAG on Twitter, Facebook, and Instagram.
A chat with my cousin Linda is always a welcome diversion from the day-to-day, as it’s often about making and enjoying really good food.
Recently I was sharing my excitement to be working with the Ontario Apple Growers. I asked her if she had any recipes that put fresh apples to good use. A few days later she sent me an email with a pretty exciting offer. Here’s how it started:
“If I’ve made Oma’s recipe once, I’ve made it a few hundred times. People always love it, and I’ve declined giving out the recipe until now. My only request is that if you use it, don’t tinker with it… otherwise, it’s no longer Oma’s recipe.”
Well, when a trusted friend offers to share one of her most treasured recipes, you jump at the chance. I instantly knew we were in for a treat and now having made it, I will be joining Linda in making OMA’S APPLE CAKE RECIPE again and again.
Before I continue sharing my experience in making it, I’m going to request of you the same promise that Linda asked of me. Don’t tinker with it. There is no need to muck around with perfection.
Here are some of the things I noticed and appreciated while making it:
INGREDIENTS
The photo needs no explanation – nine easy to find, readily available ingredients that require minimal prep. First, bring the eggs to room temperature before starting. Years ago a learned chef told me that doing so helps a cake to rise; I believed her then and still do.
Second is about the nuts and raisins. Linda’s ingredient list offers choices, and I decided to only use walnuts although next time I may add equal quantities of walnuts and pecans. I also decided not to add the raisins as I worried they would hinder the flavour of the fresh apples and the texture of the cake.
Last thing is that tiny amount of chocolate. I really, really, really wanted to add more, because honestly, isn’t more chocolate always better? But I remembered my cousin’s smiling face and her request not to tinker, so I went with the skimpy quantity as directed. Know what? It’s absolutely perfect and you’ll savour and appreciate the use of chocolate in this recipe even more.
APPLES
I knew the type of apple I used would impact the finished confection, so I went to the Ontario Apple Growers website and referenced their page about APPLE VARIETIES. The takeaway – use the variety of apple that will best perform in the process and flavour the cake.
After referencing different locally grown varieties, I narrowed it down to three: McIntosh, Golden Delicious, and Cortland.
In the end, I went with Cortlands and think their flavour and texture exceed all expectations in the recipe. Flip through the pics at the top of this post to see photos of all three varieties
THE BAKE
Baking and serving this German apple cake could not be easier. Begin by transferring the prepared batter into an un-greased 9 x 13-inch pan. Then, bake it and simply cut into squares to serve. A little dusting of icing sugar seemed so fitting and surely does the trick. Honestly, from start to finish, this cake was a breeze to make.
One last comment is about the day we shot this post. It was a crisp, cool day in cottage country, and I was blessed to have two of my sisters there with me to help. We sure had a great time working on this together and in the end, had even more fun eating this scrumptious cake. OMA’S APPLE CAKE RECIPE is really something but then again, things always taste better when made with love!!!
Big thanks and huge hugs to my amazing cousin Linda for sharing this recipe with me and now you and everyone else. I have a funny feeling Oma is looking down from above with a big smile on her face – sure do hope we did her recipe proud!
An old-fashioned apple cake that’s fabulously moist and crumby, with a hint of spice, chocolate, and chunks of Cortland apple – make OMA’S APPLE CAKE RECIPE as soon as you can. Yum!
Oma’s Apple Cake Recipe
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Ingredients
- 3 large eggs, room temperature
- 1½ cups granulated sugar
- ¾ cup vegetable or canola oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 3 cups Cortland apples, finely chopped
- 1 cup chopped nuts [walnuts or pecans] or raisins or both
- ¼ ounce semi-sweet chocolate, grated
Directions
- Preheat oven to 350°F with the rack in the middle position.
- In a large bowl, use either a wooden spoon or hand mixer to beat the following in order: eggs, sugar, oil, flour, baking soda and cinnamon.
- Fold in the apple followed by the nuts, raisins (if using) and grated chocolate.
- Pour batter into an ungreased 9 x 13-inch pan. Transfer to oven and bake for 35-40 minutes. Dust with icing sugar before serving.
Related by Recipe Type
- Desserts
Related by Ingredient
- All-purpose Flour
- Baking Soda
- Cinnamon
- Cortland Apples
- Eggs
- Granulated Sugar
- Pecans
- Semisweet Chocolate
- Vegetable Oil
- Walnuts
