German Apple Cake

Okay, I just call it German Apple Cake because I'm half German and some of my favorite German recipes lean towards apples. I like making this recipe because I don't have to remember to let the butter softened (it asks for vegetable oil!) and it goes together quickly and easily. As always, if you don't have a 13/9/2-inch baking pan, you can divide it between two square pans (8x8-inches) or bake them as cupcakes.

German Apple Cake

1 cup vegetable oil
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (optional but good!)
3 cups peeled, chopped raw apple
1 cup chopped nuts

Beat oil, sugar, and eggs together until creamy. Combine the dry ingredients and mix into the oil mixture. Beat well. Fold in the rest of the ingredients. Spread evenly into your choice of baking pan.

Bake at 350 degrees for approximately 55 minutes.

For a rather decadent icing . . .

1 cup brown sugar, packed firmly
1/4 cup milk
1/2 cup butter

Combine all the ingredients in a small cooking pot and cook (once the butter has melted) for about 2-3 minutes. Spoon over cake while it is still warm fromt he oven.