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Sauerkraut Apple Cake



  • 4 eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 (14 ounce) can sauerkraut, rinsed and drained
  • 1 large tart apple
  • 1 cup vegetable oil
  • 1 cup chopped walnuts
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 2 to 3 tablespoons whipping cream, divided
  • 4 1/2 cups confectioners' sugar
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Chopped walnuts (optional)


  1. Cake: In a large bowl, beat eggs and sugars; set aside.
  2. Squeeze sauerkraut until dry; finely chop and add to egg mixture.
  3. Peel and finely grate apple; squeeze dry. Stir into egg mixture.
  4. Add oil and walnuts.
  5. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; stir into egg mixture.
  6. Line the bottom of two 8-inch round cake pans with wax paper; grease and flour paper and sides of pan. Pour batter into pans.
  7. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean.
  8. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely before frosting.
  9. Cream Cheese Frosting: Beat cream cheese and 2 tablespoons cream in a small mixing bowl. Add sugar; beat until fluffy.
  10. Add orange peel, cinnamon and vanilla extract; mix well.
  11. Add remaining cream if needed.
  12. Spread between layers and over entire cake. Garnish with chopped walnuts if desired.
  13. Store cake in the refrigerator.

Yield: 10 to 12 servings

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