Recipe by Barbara
"This German Apple Cake is a moist dense cake that keeps well. It has been a family favorite for twenty years."
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apples - peeled, cored and diced
OMG this is awesome good! It just doesn't get any better than this! I kept all measurements and ingredients the same, only adding 1 tsp. of vanilla to the batter. It bakes to an almost cookie-like crunchiness on the top with a very moist and apple-y interior. I took it over the top by pouring over a caramel glaze: 1/2 cup butter, 1/2 c. brown sugar, and 1/4 c. cream. Bring to a boil, then boil 3 minutes. Remove from heat and add 1/2 tsp. vanilla. Let cool just slightly before pouring over warm cake. Hubby says the "sauce" was what made this extraordinarily good, but this cake is so good, so delicious, a simple sprinkling of powdered sugar would be just fine too. I don't EVER want to lose this recipe! Thanks so much for sharing it!
Was so excited after reading all the reviews but this is undercooked mush. The outside burned before the inside was done. Very disappointing.
Thanks to all the other reviewers I reduced the oil to 1/2 cup and reduced the sugar to 1 1/2 cups as well as increasing the cinnamon to 3 tsps. I also thinly sliced my apples and should have used 5 cups instead of 4. I made an additional change - I beat the eggs and oil together until the eggs were a little frothy on top - about 1 to 1 1/2 minutes. I baked this in a glass pan for 40 minutes and the cake turned out quite light and moist. Instead of greasing and flouring the pan I substituted cinnamon sugar for the flour.
For those of you who haven't tried this recipe - its WONDERFUL!!!! Not overly sweet, just bites of apple-cinnamon heaven.
What a delicious cake. I used 3/4 cup of applesauce and 1/4 cup oil in place of the cup of oil. I also cut the sugar to 1 cup for my diabetic mother and added 1 extra apple. Wow, it was excellent and devoured for afternoon tea. If this recipe makes 24 serves then I had about 5 serves in one sitting! I couldn't help myself. This has become a family favourite!
Wonderfu, wonderful, wonderful. This is a regular in our rotation. I usually increase the apples to 5 cups as my family likes more apples, but keep all other ingredients the same. Unfortunately, this "cake" is never fully cooked at 45 minutes (probably due to the extra apples). See most helpful hints from "naples34102" for a glaze that makes this cake go from divine to superb!
This cake is EXCELLENT! I baked it in a bundt pan for 55 minutes and drizzled a sugar glaze (confectioner's sugar, vanilla, milk) over it. It looked and smelled so good that my younger son couldn't bear for me to take it to our friends' house...and it tasted even better than it looked.
I think this cake is awesome! My only regret is that I didn't taste it first without frosting. I usually don't like cake without frosting so I immediately frosted it with a cream cheese frosting. The cake beneath tastes so good (kind of has a crunchy top like crystalized sugar) that I am sure it would be good without the frosting. Anyway, I did NOT make any changes to ingredients or cooking time and would not make any in the future. I greased and floured the pan per the instructions and had NO trouble with sticking. Perhaps the additional baking time is creating the sticking problem? I planned on giving small plates of this away to my neighbors but now that I've tried it, it will be tempting to inhale it all myself!
This cake is INCREDIBLE!!!! First time I made it the cake didn’t last the day. Don’t change the ingredients it just takes away from the perfection, I’ve tried doing variations.
Now, the downside. I’ve made this cake many, many times and noticed that it tends to get really moist as time goes on. Eat it FAST. The first day it’s perfect; crusty sweet top and moist mellow inside. The second day it tends to get moist with a wet sticky top and heavier inside. The third day it’s soggy, no other word for it. I don’t know why this happens, to this extreme. But when u have people around it doesn’t always last that long. The other problem I’ve had is that I can’t get the eggs and oil to beat until creamy. They always end up looking like yellow liquid. I don’t know what happens there, maybe it’s because I’m using a stand mixer with a paddle? I’ve tried varying the time I mix from a little to a lot; the good news is the cake still comes out of the oven tasting unbelievable. This is one recipe you have to try!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
German Apple Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 87
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