The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 19, 2008
My changes: ONE CUP of APPLESAUCE, instead of oil. 3/4 cup White sugar and one cup brown sugar, added in Penzey's Apple Pie Spice, omitted the pecans and used three different types of apples (Honeycrisp, Jonathan & Haralson). I also cut the caramel sauce in half. This is pretty darn good, but I'm gonna stick with German Apple Cake I on here.
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Photo by Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Photo by mandalin84
Reviewed: Oct. 13, 2008
This cake was good,although I had higher expectations after reading all the reviews. It was ok, a little sweet though. I took the advice of other reviewers and used 1c. brown sugar and 1 c. white sugar. I also cut the oil down to 1 c. The batter was pretty thick but baked without a problem. Also, the cake was done in just a little under an hour.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 27, 2008
I would not change a thing about this recipe. Made this for a group of friends to have on the way to the baseball game. I started out using only 1 cup oil instead of the 1.5. It seemed way too thick. So I added the other half cup. It does not seem too greasy out of my pan, but maybe it is just me. It's so moist, and I LOVE all the extra caramel sauce (though my waist does not). I'd leave this one as is. It's a winner.
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Cooking Level: Intermediate

Living In: Owosso, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Photo by Gracey
Reviewed: Sep. 16, 2008
It came out great, and tasted like a German apple kuchen. I used only 1 cup of oil, cut the caramel ingredients in half (and it was still enough) and substituted pecans with walnuts. A new favourite!
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Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 3, 2008
This cake was amazing. My parents, bro and sisters loved it!! I did some changes ofcourse. Instead of 2 c white sugar, i added 1 c white n 1 c dark brown sugar. I didnt add the pecans coz i didnt have some. Also, before adding the chopped apples i mixed it with 1/4 c of cinnamon. It took in the oven less than an 1hr!! For the topping, I added nestle plain creme.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
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Reviewed: Apr. 22, 2008
Hmm..First of all, i'm a bit confused.. Should i chopped the apples and nut coarsely or fine? Does it require 500gr of apples AFTER it's been peeled n cored or BEFORE it's been peeled n cored? I must say the finish product doesn't really impress me. After 1hour it was finish, but after i left it for about 20mnts and cut it, the part around the apples was a bit soggy and tasted like eating spiced fruit. Maybe because i substitute 1cup oil for applesauce..who knows.. It gets better with the topping though (i only use 1/2 recipe and add 1tsp of ground coffee to balance out the sweetness and added flavour).
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 12, 2008
Yummy! Just made this and the kids love it. The 1yr old is throwing a tantrum bc he wants more! Of course I made some alterations (dont we all?)... 1 c oil instead of 1.5, added 1/3 c cinnamon applesauce, omitted the nuts due to allergies, and made these into mini-muffins instead of a cake. Making mini-muffins makes it so much easier to pack them as a snack for the kids to bring to school, as well as, being much less messy than giving them a whole slice of cake.
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Cooking Level: Intermediate

Living In: Whitehall, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 16, 2007
This coffee cake was awesome! I used all applesauce instead of the oil, and it turned out great. Even with the sauce poured on top, the coffee cake stayed good for the 4 days it lasted in my house. I used a little less of the caramel sauce on top than the recipe called for, and there was still plenty of caramel taste. Will definitely be making this one again!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 29, 2007
This cake was excellent. Everyone who had it thought it was from a local (very good) bakery. As another reviewr did, I substituted brown sugar for half of the white, as a matter of personal preference. I also reduced the oil to 1 c for the same reason, and it was very moist and flavorful. Great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 24, 2007
oh my gosh this was the best cake i ever made in my entire life (and that is saying something considering that i bake practically every day and bring it to school hoping for some e.c.)the taste was really different and i liked that. also it kinda surprisd me because i usually dont like things w/ apples in them but i made it for my dad and granparents and not wanting to be rude i ate some and it was really good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 23, 2007
This was good, but didn't get the rave reviews I expected. I decreased the oil to 1 C. and substituted applesauce for the remaining 1/2 C. oil. I also added 2 tsp cinnamon to the batter. Next time I will make it in a 9x13 for convenience sake, use 3/4 C. oil and 3/4 C. applesauce. I'll also decrease the glaze by 1/2 as it was too much and went all over my serving plate.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 14, 2007
I LOVED this recipe! It was so good! My husband couldn't get enough of it! I will definitely be making this for the next function I attend.
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Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA
Living In: Smithfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 17, 2007
This is an excellent recipe! EVERYONE loved this, kids and adults. I used 1 cup of sweet almond oil and 1/3 cup vegetable oil. This reduced the oil amount slightly, and it did not turn out greasy as others had mentioned. I omited the nuts. I will definitely be making this again! Great for the fall when apples are on sale1
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 26, 2007
I tried this recipe with the less oil and it turned out great! The batter was thick, but it baked and was wonderful. My wife enjoyed this recipe and it is one of her favorites now. It was relativly simple to make and great for many occasions. I think that the only thing bad about this cake is that it is not really a coffee cake and more of a regular dessert cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 29, 2007
Easy and delicious.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 8, 2006
Are you really really sure it's 1-1/2 cups of vegetable oil!?!? It came out pretty greasy. 1 cup perhaps? Anyone else has idea? Subsitute with something else to help lessen use of veg oil? It taste good but seems so greasy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 2, 2006
This is probably the best coffee cake that I have ever made. It's so incredibly moist. I made it on a Tuesday and on Thursday it was like I had made it that day. The only thing that I changed was I put in one cup of white sugar and one cup of brown sugar (instead of 2 cups of white) to get more of a caramel flavour. Oh and I added a tsp of cinnamon!
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