German Applecake

German Applecake

About 25 years ago, while on a visit to a small town in Pennsylvania Dutch country, Judy Kehr of Charlevoix, Mich., found an old cookbook containing a handwritten recipe for apple cake. Over the years she tinkered with the recipe and named it in honor of her German heritage.

Using different apple varieties in the cake is best, says Kehr, who prefers locally grown Paula Reds and Jonagolds because of their firm, juicy texture, and balance of tartness and sweetness. Other varieties such as Empire, Jonathan, and Ida Reds also work well. Kehr recommends avoiding MacIntosh or Rome apples because of their soft texture.

Kehr bakes about 25 of the cakes a year to serve at the Charlevoix Applefest. Over the last 16 years, she’s handed out thousands of free samples on behalf of Friske Orchards, a sponsor of the event.

Kehr won’t be attending the October festival this year because of her new full-time job as manager of the Friske’s Farm Market. However, she still makes the cake for people to sample and was kind enough to share the recipe with American Profile readers.

Recipe

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 3 eggs
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1-1/2 cups granulated sugar
• 4 cups peeled and chopped tart apples
• 3/4 cup chopped walnuts
• 8 ounces cream cheese, softened
• 1-1/2 cups powdered sugar
• 16 walnut halves (optional)

Heat oven to 350 degrees. In a medium bowl, combine flour, baking soda, cinnamon, and salt; mix well and set aside.

In a large bowl, beat eggs. Stir in oil and vanilla. Add sugar; mix well. Add flour mixture, mixing just until dry ingredients are moistened. Stir in apples and nuts. Spread batter into a greased 13 x 9-inch baking pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Transfer to a wire cooling rack; cool completely. (At this point, cake may be frozen up to three months. Kehr says the unfrosted dessert tastes even better after a stint in the freezer. Let thaw at room temperature before frosting.)

For frosting, beat together cream cheese and powdered sugar; spread over cooled cake. Cut into 16 servings; top each with a walnut half, if desired. Serve at room temperature. Cover and refrigerate any remaining cake for up to one week.

Karen Levin, a freelance food writer and cookbook author, lives in Highland Park, Ill.

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