Reviewed: Nov. 22, 2009

This is the first time that I've made an apple cake, and I don't think I'll make one again, at least not this one. Followed the recipe exactly, even baked it in a 13X9 pan, but for 50 mins. What I ended up with was an almost bread pudding-like consistency, with apples. I can't imagine what it will be like by tomorrow ... yuk. I purposely didn't top with anything b/c I wanted to taste the only the cake. I didn't find it to be all that flavorful. I have made many a cake professionally and don't understand what all the fuss is about this cake. I was planning on making this for Thanksgiving and I'm sooo glad that I tried it at home first. Guess I'll keep looking.

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Kathy

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Reviewed: Nov. 18, 2009

So good!! I get asked to make this for work all the time. I also drizzle a little caramel glaze over the top.

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daniels1229

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Reviewed: Nov. 17, 2009

This had a nice crust, I expect from the amount of sugar. I found it a mite too sweet, though my sugar-holic husband deemed it "juuust riiight!" :) I will make this again with less sugar and see how we do.

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radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

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Reviewed: Nov. 15, 2009

This is my 5 year old daughters favorite cake! It is the only cake she will eat...she even asks me to make it for her Birthday cake. It is so yummy! I usually add more cinnamon because we love it, the more the better. The original recipe is amazing but has a lot of sugar an oil. We make it so much that I have made it a little healthier and it is still great! I use 1 cup of sugar instead of 2 and 1/2 cup oil and 1/2 cup apple sauce. Thanks for sharing this recipe!

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marissasmom

Cooking Level: Expert

Living In: Holland, Michigan, USA

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Reviewed: Nov. 12, 2009

I made this cake today and it was delicious. I followed this recipe perfectly and it turned out crunchy on the outside, and on the inside it was soft and moist because of the apples. If you love super sweet cake then you can add 2 cups sugar. Next time I make this recipe... I will only add 1 1/2 cups sugar. Overall the apple cake was great, my nieces ate it all up in a few hours.

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Lana

Cooking Level: Beginning

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Reviewed: Nov. 10, 2009

Yummy!!!

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vickiweaver

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Reviewed: Nov. 10, 2009

Very easy to prepare. I love that the ingredients are things you always have on hand. My whole family loved it and it didn't take long to prepare. Just served w/ powered sugar on top.

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ANDREALEE

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Absolutely delicious - the other reviews were correct - the longer it sits the soggier it becomes.

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Marta

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Reviewed: Nov. 8, 2009

I had to alter the recipe for use in Japan. I halved all the ingredients and made it in a loaf pan, and added a touch of allspice and nutmeg. Unfortunately I wasn't able to find proper apples, as all apples in Japan tend to be soft and sweet compared to a granny smith, or even a red delicious. To compensate for this I cut down on the sugar a bit and added a bit more flour. The end result was iffy at first. The top cooked pretty fast, and the middle was still undercooked, so I had to add an extra 10 minutes to the baking time. When I took it out the next time the middle had caught up, and the top was a lovely sugary crisp. If I make it again, I will probably use a few less apples, and maybe layer the bottom of the pan with apples and brown sugar to make it more of an upside-down cake. Oh well, baking in Japan has always been pretty experimental!

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AERISH

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Reviewed: Nov. 3, 2009

A good cake, and very simple. A little dry however.

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SugarMama

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Reviewed: Nov. 2, 2009

Very good! But DEFINITELY flour the pan (I did not; used a bundt pan and had to piece the top back onto the cake!) Made with Caramel Frosting I, which was a good combination.

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Melissa

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Reviewed: Nov. 1, 2009

One of the best cakes I have ever had! I made this yesterday for a family BBQ and it was so good! I just had some more for breakfast! I used 1 cup light brown sugar/1 cup granulated and I think it made it that much richer. I also took the advice of another person who commented and sprayed the pan and used cinnamon, brown sugar/granulated sugar in place of the flour. It made the outside crisp and with a crunchy-sugar coating- SO GOOD! I drizzled a simple brown sugar/granulated sugar/cinnamon syrup over the top and let it harden- crunchy on the outside and so moist on the inside! Will DEFINITELY make this again and again!!!!

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leahanicole

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Reviewed: Oct. 25, 2009

Wow, this is good! The only thing I did differently was reduced sugar to 1 3/4 cups, and used a touch less oil.

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canadiangirl

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Reviewed: Oct. 25, 2009

Great recipe, I made a couple tweaks per some other reviewers suggestions. Reduced sugar and used 1 C. white sugar and 1/2 C. brown sugar. I also used 1/2 C vegetable oil and 1/2 cup C unsweetened applesauce. I used a bundt pan and sprinkled top with cinnamon/sugar mixture. Very moist cake, delicious for breakfast.

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designlady

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 21, 2009

i made this in a 9 x 13 and followed recipe exactly accept i added an extra cup of apples. it tasted great but by the second day was more like apple mush than apple cake. don't know what went wrong but i wouldn't make this again unless i was eating it that same day.

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Beth

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Reviewed: Oct. 20, 2009

I made this cake last night,and by was it good! We had company and they just raved! I made it in a tube pan (jest because I saw the posted picture and liked it!) I felt no need to add frosting or sugar on top. I only used 1 1/2 cups of Sugar and found it quite sweet enough! As others noted, it has a nice kind of crispy top, and then the soft apples in every bite make it absoluty wonderful!THANKS!

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BkDuran

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Reviewed: Oct. 18, 2009

I sprinkled a little powdered sugar on this and served it with real whipped cream. Delicious!

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FRANCIE63

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

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Reviewed: Oct. 16, 2009

Everyone loved it! Moist and rich. I did add more spices and vanilla and substituted apple sauce for some of the oil. Would also taste great with walnuts, I'll try it next time!

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bkenneway

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Reviewed: Oct. 16, 2009

It was good but you have to really love apples. I felt like it was missing something.

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SMEGS1018

Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA

Living In: Hackettstown, New Jersey, USA

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Reviewed: Oct. 14, 2009

I followed the recipe exactly and I have to say I couldn't stop eating it. The surface of the cake (I baked mine in a 9x13) turned out really rough and crusty unlike most of the photos (I baked my cake 25 degrees F lower and 5-10 minutes less than the original recipe and the toothpick came out clean), but it was good still. Frosting is not needed since the 2 cups of sugar really sweetens this cake. My mother wasn't the biggest fan of this cake, but my sister and father couldn't stop eating it also and it was gone the day after I baked it! Thank you for the great recipe! Will most likely make again sometime!

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HenryF

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German Apple Cake I

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