Origin German Apple Cake

German Apple Cake (Apfelkuchen) has countless regional versions across Germany. Some are yeast-based, others are simple butter cakes, but all celebrate the abundance of apples in fall and winter.

What I Love About This Recipe

It’s easy to make in one bowl and requires no fancy equipment. The cinnamon-sugar topping caramelizes into a sweet crust, while the apples stay juicy and tender.

Also Read : Jalapeño Jelly

German Apple Cake

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

320

kcal

Ingredients

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ½ teaspoon salt

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• 2 large eggs

• 1 cup vegetable oil

• 1 teaspoon vanilla extract

• 4 cups peeled, chopped apples (such as Granny Smith or Honeycrisp)

• ½ cup chopped walnuts or pecans (optional)

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
• In a large bowl, whisk flour, sugar, salt, baking soda, and cinnamon.
• Add eggs, oil, and vanilla. Stir until just combined (batter will be thick).
• Fold in chopped apples and nuts (if using).
• Spread evenly into the prepared pan.
• Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan before slicing.
• Dust with powdered sugar or serve plain.

Notes

• This cake stays moist for several days stored covered at room temperature.
• Delicious warm with a scoop of vanilla ice cream.
• You can swap half the oil for unsweetened applesauce for a lighter version.

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Origin Carrot Coffee Cake

This recipe combines old-fashioned carrot cake—known for using grated carrots to add moisture—with the American-style coffee cake topped with crumbly streusel. It’s a cozy bake that feels both nostalgic and special.

What I Love About This Recipe

It’s simple to mix by hand, stays moist for days, and doubles as breakfast or dessert. The crumb topping and optional glaze take it over the top!

Also Read : 4-Ingredient Egg Avocado Toast

Carrot Coffee Cake

Recipe by RecipeWikkiCourse: Dessert, Breakfast, BrunchCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

380

kcal

Carrot Coffee Cake blends the cozy warmth of classic coffee cake with the wholesome sweetness of carrot cake. Moist and spiced with cinnamon and nutmeg, it’s often layered with a buttery streusel topping and sometimes finished with a light glaze or cream cheese drizzle. Perfect for spring mornings, afternoon tea, or anytime you crave a comforting slice with your coffee.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1½ teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• ¾ cup vegetable oil

• ¾ cup granulated sugar

• ½ cup packed brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream or plain Greek yogurt

• 2 cups finely grated carrots

• ½ cup all-purpose flour

• ½ cup brown sugar

• 1 teaspoon ground cinnamon

• 4 tablespoons cold unsalted butter, cubed

• 1 cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9-inch round springform pan.
• Make the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until it forms coarse crumbs. Set aside.
• Make the cake batter: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in sour cream.
• Add dry ingredients to the wet ingredients and mix just until combined. Fold in grated carrots.
• Spread batter evenly into prepared pan. Sprinkle streusel evenly over the top.
• Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.
• Cool completely on a rack.
• Make the glaze (if using): Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.

Notes

• For extra crunch, add ½ cup chopped pecans or walnuts to the streusel.
• Cake keeps well covered at room temperature up to 2 days or refrigerated up to 4 days.
• Serve warm or at room temperature.

The post Carrot Coffee Cake appeared first on RecipeWikki.

Origin Sleeping Gingerbread Treats

These creative cookies are a fun twist on the classic gingerbread tradition, merging the warm spices of old-fashioned gingerbread with playful holiday presentation — a hit at Christmas parties and cookie exchanges.

What I Love About This Recipe

They’re not just tasty — they’re also super cute! The cozy “sleeping” design makes these cookies both fun to make and delightful to serve, especially for kids or holiday gifting.

Also Read : Indian Style Basmati Rice

Sleeping Gingerbread Treats

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

180

kcal

Ingredients

• 3 cups all-purpose flour

• ¾ cup brown sugar

• ¾ cup molasses

• 1 egg

• 1 stick (½ cup) unsalted butter, softened

• 1 tsp baking soda

• 1 tbsp ground ginger

• 1 tbsp ground cinnamon

• ½ tsp ground cloves

• ½ tsp salt

• Royal icing or thick glaze

• Mini fondant or marshmallow blankets

• Food coloring (optional)

• Edible markers or icing pens

• Powdered sugar, for dusting (optional)

Directions

• In a large bowl, cream together butter and brown sugar until light and fluffy. Add the egg and molasses, mixing well.
• In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
• Gradually mix the dry ingredients into the wet mixture until a dough forms.
• Divide dough in half, wrap in plastic, and chill for at least 1 hour.
• Preheat oven to 350°F (175°C). Roll out dough on a floured surface to ¼-inch thickness.
• Cut out gingerbread people using a cookie cutter and place them on a lined baking sheet.
• Bake for 8–10 minutes or until edges are firm. Let cookies cool completely on a wire rack.
• Once cooled, decorate each cookie to look like it’s “sleeping” — use royal icing to draw a face and “blanket” covering the body. Use fondant, colored icing, or edible pens to complete the cozy look.

Notes

• For added flair, you can texture the fondant to look like quilts or use colored sprinkles for festive blankets.
  These cookies store well and make great edible gifts!
• If you don’t have fondant, use mini marshmallows or extra icing to build the blanket shapes.

The post Sleeping Gingerbread Treats appeared first on RecipeWikki.

Origin Carrot Cake Loaf with Cream Cheese Frosting

Carrot cake has European roots, particularly from medieval times when sweeteners were scarce and carrots were used to add sweetness. Over time, it evolved into the beloved American-style carrot cake we know today, often enjoyed with rich cream cheese frosting.

What I Love About This Recipe

It’s soft, flavorful, and comforting — like carrot cake in a simpler, sliceable form. The cream cheese frosting adds just the right amount of richness. It stores well and makes a delightful snack or dessert.

Also Read : Air Fryer Honey Mustard Salmon Bites

Carrot Cake Loaf with Cream Cheese Frosting

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 1½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• 1½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ tsp salt

• 2 large eggs

• ½ cup brown sugar

• ¼ cup granulated sugar

• ½ cup vegetable oil

• 1½ cups grated carrots

• 1 tsp vanilla extract

• ¼ cup chopped walnuts or pecans (optional)

Directions

• Preheat oven to 350°F (175°C). Grease and line a loaf pan.
• In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In another bowl, beat eggs, sugars, oil, and vanilla. Mix in carrots.
• Add dry ingredients to wet and mix until just combined. Fold in nuts if using.
• Pour into loaf pan and bake for 45–55 minutes, or until a toothpick comes out clean.
• Cool completely before frosting.
• For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
• Spread over cooled loaf. Slice and enjoy.

Notes

• You can add raisins, crushed pineapple, or coconut for variation.
• Keep refrigerated due to the frosting, and let come to room temp before serving.
• Double the recipe to make one for now and freeze one for later!

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