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Authentic German Apple Cake

Whether you're having company over or just a weeknight family dinner, there's no better dessert to put on the table than this tasty Authentic German Apple Cake. Made with crisp, sweet apples and a cup of applesauce, this recipe for apple cake is extremely flavorful and oh so moist. Celebrate the fruits of the season with this awesome fall dessert.

  • 4 or 5 baking or cooking apples (such as Granny Smith)
  • 2 cups plus 5 Tbsp granulated sugar
  • 2 teaspoons ground cinnamon
  • 3 cups all-purpose flour
  • 1 1/4 teaspoon salt (optional)
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 cup egg substitute
  • 1 cup applesauce
  • 2 teaspoons vanilla extract
  • 1/3 cup orange juice
  • 1 1/2 cup powdered sugar
  • 2 tablespoons solid-type or pourable fat-free margarine
  • 1 1/2 tablespoon water
  1. Preheat the oven to 350 degrees F.
  2. Spray a Bundt pan with vegetable oil spray. Dust with flour, completely covering surfaces. Tap out excess flour; set aside.
  3. Peel, core and thinly slice the apples into a bowl.
  4. Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples and toss to cover them evenly; set aside.
  5. In a large mixing bowl, combine the flour, remaining 2 cups sugar, salt, soda and baking powder. Whisk to blend evenly.
  6. Add the egg substitute, applesauce, vanilla and orange juice. With an electric mixer, blend on low speed for 1 minute; increase speed and blend an additional 3 minutes.
  7. Fill the prepared pan with alternating layers of batter, then apples, then batter, then apples, ending with batter.
  8. Bake for one hour and 30 minutes or until a tester comes out clean.
  9. Remove to a wire rack for 10 minutes, then invert to remove from the pan and continue to cool.
  10. Prepare the glaze by mixing the ingredients until smooth. Drizzle on the cooled cake.



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I've been a fan of apple cakes ever since my father baked one when I was home from college one Christmas. It's become a favorite of mine for years, and I always like to try out variations of the basic recipe. This one sounds quite delicious and I want to try it out soon. When I've made the cakes before, I've noticed that they stay moist for a remarkably long time. It's gone well before it has a chance to dry out.

Egg to Liquid Egg Substitute Conversion: 1 egg = 1/4 cup egg substitute 2 eggs = 1/2 cup egg substitute 4 eggs = 1 cup egg substitute 8 eggs = 1 pint carton egg substitute

When you go to the supermarket look in the dairy dept at the container of egg substitute and it will tell you the equivalent to fresh eggs.

Would love to try this apple cake recipe; however, don't have - or plan to have- egg substitute in my kitchen. How many eggs (I have chickens) and how much butter (no margarine, either) would I need to go forward with this recipe? Thanks for your help!


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