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  • Oma’s Apple Cake Recipe
  • Oma’s Apple Cake Recipe
  • Oma’s Apple Cake Recipe
  • Oma’s Apple Cake Recipe
  • Oma’s Apple Cake Recipe
  • Oma’s Apple Cake Recipe
  • Oma’s Apple Cake Recipe
  • Oma’s Apple Cake Recipe
  • Oma’s Apple Cake Recipe
  • Oma’s Apple Cake Recipe
  • Oma’s Apple Cake Recipe
  • Oma’s Apple Cake Recipe

Oma’s Apple Cake Recipe

Food | January 01, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.00 out of 5)
  • 55
  • 12+
  • Easy

We love OMA’S APPLE CAKE RECIPE because of its amazing taste, but what really makes this fresh apple cake stand out is its beauty and simplicity.

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 and 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:

INGREDIENTSOmas Apple Cake Recipe

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.


APPLESOmas Apple Cake Recipe

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 BAKEOmas Apple Cake Recipe

Baking and serving this German apple cake could not be easier: transfer the prepared batter into an ungreased 9 x 13-inch pan, 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!


8 Responses to “Oma’s Apple Cake Recipe”

  1. […] Oma’s Apple Cake Recipe from Weekend at the Cottage […]

  2. […] Don’t overthink the service of this one-dish wonder; keeping things simple is probably best. Looking to make other easy recipes to go with it? Try our CARROT ORANGE SOUP, our extremely popular CUCUMBER, AVOCADO & FETA SALAD and for something sweet, OMA’S APPLE CAKE. […]

  3. Yvonne Watts says:

    Thankyou so much for this wonderful recipe, I made it yesterday and have to say that it is our new favourite apple cake. It was so effortless to make and turned out perfectly in a very short time. Thankyou again.

    • Nik Manojlovich says:

      Thanks for writing in Yvonne! I think the same thing – something about the simplicity of this recipe… and not hard to want that second or third piece?! Yay!!!!

  4. […] place. After successfully making this BEST BANANA BREAD, why not try our SPICED ZUCCHINI LOAF, OMA’S APPLE CAKE or one of our cheat cakes like our WHISKY CAKE or our classic HARVEY WALLBANGER. Baking is fun and […]

  5. […] I also like sending the pies to table with a few additional condiments like our CRANBERRY COMPOTE and our POULTRY GRAVY – as if our creamy turkey pot pies aren’t creamy enough already. You can also end the meal with a show-stopping dessert like our SPICED PARSNIP CAKE, our BUTTERNUT SQUASH STRUDEL or our easy, peasy OMA’S APPLE CAKE. […]

  6. Misha says:

    I found this batter to be very sticky, and the cake was extremely dense. Not new to baking at all, so not sure what was happening with this recipe. Cake does not last more than a day as it gets extremely wet on the bottom.

  7. […] how these CHEDDAR CORNMEAL MUFFINS are like our two most popular recipes, THE BEST CARROT CAKE and OMA’S APPLE CAKE: they have very few steps. We’ve long been big fans of recipes where you just mix everything […]


Ingredients & Amounts

  • 3 large eggs, room temperature
  • cups of granulated sugar
  • ¾ cup of vegetable or canola oil
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • teaspoons of ground cinnamon
  • 3 cups of Cortland apples, finely chopped
  • 1 cup of chopped nuts [walnuts or pecans] or raisins or both
  • ¼ ounce of semisweet chocolate, grated


  1. Preheat oven to 350°F with the rack in the middle position.
  2. 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.
  3. Fold in the apple followed by the nuts, raisins (if using) and grated chocolate.
  4. 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.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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