The recipe comes from the King Arthur 200th Anniversary Cookbook, and is presented here with permission from the King Arthur Company. The recipe below reflects some minor changes I have made. One final note, I often substitute blueberries (which is what you will see in the pictures) for the apples and use milk instead of cider. Raspberries, strawberries, peaches, and apricots can also be used with good results.
German Apple Cake
3 large apples
lemon juice (optional)
5 Tbsp. sugar
2 tsp. cinnamon
3 c. flour
1 Tbsp. baking powder
1 c. canola oil
2 c. sugar
¼ c. apple cider or milk
2-1/2 tsp. vanilla
Preheat oven to 350. Grease and flour a Bundt-style pan and set aside.
The filling is made before the batter as it is layered into the cake. Peel, core, and thinly slice the apples. If you won’t be completing the cake within 30 minutes, sprinkle them with a bit of lemon juice to prevent browning. In a small bow, mix the sugar with the cinnamon. Set these aside.
To make the batter, mix the flour, baking powder and salt together in a large mixing bowl. In another bowl, beat the oil and sugar for 2 or 3 minutes on high speed using an electric hand mixer until creamy.
In a separate small bowl using the same beaters, beat the eggs at medium-high speed until light and lemon colored (about 1 minute). Add the cider and vanilla, mix well and add to the sugar and oil, beating thoroughly on medium-high speed. Add the liquid ingredients to the dry ingredients and gently fold together by hand or carefully mix on the lowest speed with the electric mixer just until blended. The batter will be quite thick and fall in thick ribbons from a spatula.
To assemble the cake, pour one-third of the batter into the prepared pan. Next, lay down a layer of apples, using half of them, and sprinkle with half the cinnamon sugar. Cover the apples with a little bit of batter.
Lay down another layer using the remaining apples and sprinkle with the rest of the cinnamon sugar. Scrape all of the remaining batter on top.