This recipe is adapted from one in The Melting Pot: Ethnic Cuisine in Texas (Institute of Texan Cultures, 1977). Like many German-Texan desserts, it calls for pecans. German immigrants learned quickly to substitute readily available Texas pecans for the walnuts and hazelnuts they had used in Germany.
- 1 c. sugar
- 1/2 c. vegetable oil
- 2 eggs
- 1 1/2 c. all-purpose flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 T. hot water
- 2 c. chopped apples (2 large apples), unpeeled
- 1 tsp. vanilla
- 1 1/2 c. chopped pecans, divided
- 1/2 c. firmly packed brown sugar
- lady apple (or small apple), sliced in half (optional)
- grapes (optional)
- fresh mint leaves (optional)
- Combine sugar, oil, and eggs; beat well.
Sift together flour, salt, and soda; add to egg mixture along with 2 T. hot water. Mix well. Add chopped apples, vanilla, and 1 c. chopped pecans, and mix well.
Pour into two 8-inch greased and floured deep quiche pans or two 8-inch round cake pans or one 12-cup Bundt pan.
Combine brown sugar and remaining pecans, and sprinkle half the mixture on top of each cake.
Bake at 325º for 30 to 35 minutes (if using a Bundt pan, bake 50 to 60 minutes).
Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Garnish with apple halves, grapes, and mint leaves; if desired.