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German Apple Cake


3     cups (750 mL) peeled chopped apples
1 1/2    cups (375 mL) canola oil
1    cup (250 mL) granulated sugar
1/2     cup (125 mL) packed brown sugar, preferably dark
3    eggs
2    teaspoons (10 mL) vanilla
3    cups (750 mL) all-purpose flour
1    teaspoon (5 mL) baking soda
2 1/2    teaspoons (12 mL) ground cinnamon
1/2     teaspoon (2 mL) grated nutmeg
1/2     teaspoon (2 mL) salt
1     cup (250 mL) chopped walnuts
Brown Sugar Glaze (recipe follows)

Brown Sugar Glaze
3    tablespoons (45 mL) butter
3    tablespoons (45 mL) granulated sugar
3    tablespoons (45 mL) brown sugar, preferably dark
3    tablespoons (45 mL) milk
1/2    teaspoon (2 mL) vanilla


Soak apples in a bowl of lightly salted water to curb browning. In large mixer bowl, beat together canola oil, granulated and brown sugars. Add eggs one at a time, beating well after each addition. Stir in vanilla.

In another bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Add gradually to the wet mixture, blending well.

Drain apples, dry on paper towels, and fold into batter along with the walnuts. Spread batter evenly into a lightly oiled and floured 10-inch tube or Bundt pan. Bake in a 325°F (160°C) oven for 11/2 hours, or until cake tests done. Cool in pan for 20 minutes before turning out onto a serving plate. Drizzle with warm glaze while cake is still warm. Makes 10 to 12 servings.

Brown Sugar Glaze
In a small saucepan, bring to a boil the combined ingredients. Boil for 1 minute. Cool slightly. Pour over cake while still warm. Makes ¾ cup (175 mL).

German Apple Cake

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