Real Recipes From Real Home Cooks ®

sauerkraut apple cake

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

Very moist, not too sweet and the cream cheese frosting is luscious! Sauerkraut is thought to have originated in the north of China among the Mongols and was introduced in Europe by migrating tribes. The word which in German means “sour cabbage” is first mentioned in American English in 1776 and the dish was long associated with German communities in the United States. Sauerkraut was also a Pennsylvania Dutch specialty. The immigrants to America carried barrels of sauerkraut with them on their ships as the properties in sauerkraut helped fight disease.

(1 rating)
yield 12 Servings
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For sauerkraut apple cake

  • 1 c
    all purpose flour
  • 1 c
    whole wheat flour
  • 2 tsp
    baking powder
  • 2 tsp
    ground cinnamon
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 1/2 tsp
    ground nutmeg
  • 1 c
    granulated sugar
  • 1/2 c
    firmly packed brown sugar
  • 4 lg
    eggs
  • 1 c
    vegetable oil
  • 16 oz
    sauerkraut, rinsed well and squeezed thoroughly dry
  • 1
    granny smith apple, peeled, cored, coarsely grated and squeezed thoroughly dry
  • 1 c
    coarsely chopped walnuts or pecans
  • CREAM CHEESE FROSTING:
  • 2 pkg
    (8 ounces each) cream cheese, softened
  • 1 c
    powdered sugar
  • 3 1/2 Tbsp
    heavy cream
  • 2 Tbsp
    grated orange rind
  • 1 tsp
    ground cinnamon
  • 2 tsp
    vanilla extract

How To Make sauerkraut apple cake

  • 1
    Preheat oven to 350 degrees F Line bottom of two 8- inch round cake pans with parchment paper or waxed paper; grease and flour pans. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in medium size bowl; set aside.
  • 2
    Mix sugars together in large bowl, breaking up any lumps. Whisk in eggs, then oil, until blended. Stir in sauerkraut, apple and nuts. Add flour mixture and stir just until moistened. Spoon cake mix into prepared cake pans.
  • 3
    Bake about 28 to 35 minutes, or until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Let cool 10 minutes, then invert cakes onto wire racks to cool completely.
  • 4
    Spread Cream Cheese Frosting on top of one cake. Top with second cake and frost top and sides.
  • 5
    Cream Cheese Frosting: Whip cream cheese, slowly adding sugar, until fluffy. Add heavy cream, orange rind, cinnamon and vanilla. Blend until creamy. Makes about 2 1/4 cups of frosting.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT