German Apple Cake
We adore apples in anything, apple crumble, crisp, pie, pancakes, cakes, muffins, cupcakes, etc. Apples have a nice sweetness and a crisp crunch. It is a gift of the Fall.
When I was choosing recipes, for the SRC, I had come down to two, I wanted to make which I did. I posted the soup as my choice for the SRC but I also made the German Apple Cake which hubby could not stop raving about.
German Apple Cake adapted from Jenny's Cookbook Makes 16 slices Gluten-free
2 large eggs
½ cup canola oil
½ cup Tofutti sour cream
1 cup brown sugar
1 cup white sugar
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon vanilla
2 cups gluten-free flour
1 teaspoon baking soda
4 medium apples, peeled, cored and diced
Preheat oven to 350F and grease and flour a bundt pan (or a 9x13 square).
Beat the eggs, oil and sour cream on medium speed with mixer until creamy. Beat in sugars and vanilla until well combined.
Combine all the dry ingredients with a whisk, then, slowly add to egg mixture with a wooden spoon. The batter will be thick.
Fold in apples by hand, then, spread the batter into the prepared pan.
Bake for 45 minutes or until a tester comes out clean.
Eat and enjoy.