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:
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.
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
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!
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