German Apple Cake

The other day I was in the mood for a cake.  In my mind, the perfect cake of the moment was a snacking type cake-the kind that was baked in a 9 x 13 pan, didn’t have frosting really, and didn’t evoke the mood of a special occasion.  Basically, I wanted something perfect for having in the afternoon with a nice mug of chai.  Fall has truly fallen, and to that end, it had to be something made with apples.

Who better to turn to than the Amish for the perfect apple cake?  I made this cake very quickly on a Tuesday afternoon, and just a few hours later we were digging in for a sample.  What makes this cake stand out in my mind is the topping.  It doesn’t call for frosting- rather, a crumb topping is baked right on, pretty much making a streusel.  We all thought it was delicious, and actually, I thought it was even better after it sat overnight- which gave the topping time to really meld with the cake itself.  This cake is ideal for the fall weather, although I daresay it would be good anytime you have a stash of apples on hand and no idea what to do with them.

German Apple Cake

• 1/2 cup butter,at room temperature
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 1/4 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 cup buttermilk or sour milk
• 2 cups apples, peeled and diced

Topping:

• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup chopped walnuts

Preheat the oven to 350ºF.  Spray a 9 x 13 cake pan with cooking spray.

Beat the butter and the sugars together until smooth.  Add the eggs and beat until well combined.  Mix the flour, cinnamon and baking soda together and add to the wet ingredients.  Mix just until combined, and then gradually add the buttermilk.

Fold in the diced apple and pour into the prepared pan.  Sprinkle the topping over the cake and then bake in a 350ºF oven for 45-50 minutes, or until a tester comes out clean.  Allow to cool completely before cutting and serving.

This cake is best prepared a day ahead of time.