German Apple Cake

1 cup vegetable oil

2 eggs

1 cup sugar

1 cup brown sugar

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon nutmeg

1 teaspoon salt

½ -1 teaspoon Riesling or other sweet dessert wine

4 cups Granny Smith apples, peeled and sliced

½ cup chopped walnuts

Frosting

4 ounces cream cheese, room temperature

2 tablespoons butter, room temperature

1 cups powdered sugar

-1 teaspoon Riesling

Milk

Heat oven to 350 degrees. Coat a Bundt pan with cooking spray.

In mixing bowl combine oil, eggs and sugars. Beat for 5 minutes or until thick and foamy.

Add dry ingredients and beat for 1 more minute.

Add Riesling, apples and nuts. Gently stir until mixed. Pour into pan and bake for 40-45 minutes or until toothpick inserted comes out clean. Let cake cool in pan, then invert onto serving plate.

While cake cools, in a large bowl beat together cream cheese, butter, powdered sugar and wine. Add milk by teaspoonfuls until consistency is thin enough to drizzle. Spoon over warm cake and serve immediately, or refrigerate.

Serves 16.