Reviewed: Sep. 18, 2009

Mmmmm.... so good. I halved the recipe, and baked it in an 8x8 square dish for 30 minutes. Perfect.

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Jaime

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 17, 2009

I made this in a bundt pan and increased cooking time by 15 min. I used 1/2 oil (olive) and 1/2 applesauce. I also decreased the sugar by 1/2 cup and used 1/2 brown and 1/2 white. My family of 4 finished it in just over 24 hours. Very moist.

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Sep. 15, 2009

This has become one of my favorite cakes. I highly recommend it! Followed the advice of others and dusted the pan with cinnamon and sugar when I greased it and it created a wonderfully sweet and slightly crispy exterior that complemented the cake beautifully! Excellent recipe, Barbara!

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KATEMSU

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Reviewed: Sep. 8, 2009

I picked a bunch of apples at my in-laws farm and put them to good use with this recipe! Delicious! The only change I made was to use 1/4 cup of applesauce and 3/4 cup vegetable oil (instead of the 1 cup of vegetable oil). Turned out wonderfully. This one is a keeper!

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JJG

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Sep. 3, 2009

This recipe is yummy. I served it for bingo night and it went over very well. I used apples that I had frozen. Next time I will use fresh apples. The frozen apples need to be well drained and dried. This recipe is a keeper in my recipe box.

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IDJ1973

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Reviewed: Aug. 31, 2009

The batter is way to thick even to fold in the chopped apples. Next time I would add some applesauce to make it moist. I had to bake it for a total of 90 mins. I was far from being done after 45 mins

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AHIMMERODER

Cooking Level: Expert

Living In: Midland, Ontario, Canada

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Reviewed: Aug. 29, 2009

OUT OF THIS WORLD!!!!ONE OF THE BEST DESSERTS EVER!!!!

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steve h

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Reviewed: Aug. 24, 2009

Very easy to make, but I will reduce the sugar by 1/2 cup, because it's way too sweet for my taste.

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Julez

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Reviewed: Aug. 23, 2009

I've made this cake several times now and it's been a huge hit every time. I generally use 1/2 oil and 1/2 applesauce and 1/2 white sugar and 1/2 brown sugar. Sometimes I make a cream cheese frosting and sometimes I just dust with powdered sugar - quite delicious either way. This is a favortie cake for my little kids!

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Erika

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Aug. 22, 2009

Very yummy. I used 1/2 c. oil and a 1/2 c. applesauce. I frosted this with Caramel Frosting IV on this site. I may try decreasing the sugar next time, but it's still very good as is.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Aug. 16, 2009

Absolutely delicious!! I added about 1/4 cup of milk to it. For next time I think that I am going to reduce the sugar by a 1/2 cup.

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ivymarlo

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Reviewed: Aug. 9, 2009

Very moist and tasty cake that goes great with company and coffee! I did make the following changes: I reduced the oil to 3/4 cup, the sugar to 1 3/4 cup, and compensated for the reduction in oil by adding extra apples: about 5 cups worth. I've made this a couple of times now with this modification and it has turned out so moist. I do not add a topping, but it is great when served with vanilla icecream.

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SUNSHINEY1

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

This cake was a disappointment for us. I made the recipe as written, but we thought the cake was too dense and sugary. The apples, sugar and oil kind of overwhelmed the other ingredients in the recipe and made for a heavy cake. I'll choose a different recipe the next time.

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KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Aug. 3, 2009

This cake was great. The whole family loved it.

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krissy72

Cooking Level: Expert

Home Town: East Branch, New York, USA

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Reviewed: Jul. 17, 2009

Wonderful cake! I never made a German Apple Cake before and this was so good. I cut the recipe in half and made it in an 8x8 glass baking dish. I used 1/4 c. of oil and 1 tsp. of vanilla. I also used more apples - 3 cups. It turned out very moist and delicious. I also followed the advice from naples34102 and did a caramel sauce for over the top which was incredible - 1/4 c. butter, 1/4 c. brown sugar, and 1/8 c. cream (I used half and half instead). I let that boil for 3 minutes, removed it from the heat and then added 1/4 tsp. of vanilla. I poured it over warm cake - a perfect dessert.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 16, 2009

This was wonderful. I made it last night with some orchard apples that were going to go bad and it turned out just great. Not too sweet, very tasty, and moist. I made this in a 9"x13" pan and cooked at the exact temp and time as suggested. I noticed this AM that the middle could have been done just a little bit more, so maybe another 10-15mins would have helped, but it was still totally edible. The only change I made was to use olive oil instead of veg. oil (that's all I had), I halfed that and for the other half I used applesauce. I would suggest the veg. oil if you have it on hand since olive oil has such a strong flavor and smell. I also think I may have added a bit more than 4c. of apples, but it still turned out just fine. This was a nice treat for both after dinner and breakfast. Enjoy! :)

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ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 13, 2009

oh - my - word ... soooo good! I made this to take to work (Starbucks) to do a coffee pairing with the Breakfast Blend coffee... it was PERFECT! So easy to make, and I made it in a bundt pan, so I upped the cooking time by 15 minutes (it came out a bit raw, but it was still amazing) I will definitely make this again, and it got rave reviews from everyone who ate it! Mmm, thanks for this recipe!

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