Reviewed: Oct. 16, 2011

very good, very moist. I understand everyones preferences are different when it comes to spices. I added the combination I use with my apple pie. Definate keeper.

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2 users found this review helpful

Reviewer:

foodNwine

Cooking Level: Expert

Home Town: Abbottstown, Pennsylvania, USA

Living In: Hanover, Pennsylvania, USA

Reviewed: Apr. 28, 2011

This is the 2nd time I have made a German Apple Cake. The first was using a different recipe in a cooking class. I followed this exactly as it is written here only in both cases the cakes took 1 hr to bake. Its worth the wait! Delicious it wasn't dry or overly mushy. If you want a sweet dessert do not skip the caramel sauce as the cake itself is not that sweet (this may depend on sweetness of your apples too I guess). I drizzled the cake with about a quarter of the caramel sauce and then reserved the rest in a small container in case others need more. I did myself once go back and get more sauce. Its great with whipped topping and if you didn't have caramel sauce whipped topping would make a good (less sweet) substitute.

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2 users found this review helpful

Reviewer:

Amanda S

Cooking Level: Intermediate

Reviewed: Nov. 4, 2010

this is a really good cake, but it took an hour to bake instead of 35 minutes as instructed. i also added cinnamon and nutmeg as i felt it would be bland without it.

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1 user found this review helpful

Reviewer:

albertntami

Reviewed: Sep. 19, 2010

Excellent! I made this for a pitch-in that had a German food theme. I took the suggestion to use 3/4 cup applesause and 1/4 cup oil instead of all oil and it turned out just fine. Next time though, I will put the cake on a plate that will hold all the extra carmel icing that falls away from the cake.

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3 users found this review helpful

Reviewer:

Carolyn

Reviewed: Feb. 28, 2010

After reading all of these reviews I tried this recipe but added 3/4 tsp. of cinn. and 1/8 tsp. of cloves. Used the tube pan, baked it longer (about 50 minutes) - WOW - we're making this for the third time and everyone who tastes it just loves it. Great post!

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5 users found this review helpful

Reviewer:

Sim1Says

Reviewed: Nov. 16, 2009

This cake is delicous, especially for fall. I cut the oil in it! I sub'd 3/4 cup apple sauce and 1/4 cup oil for the 1 1/2 cups oil it asked for. The cake was perfect!!!

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15 users found this review helpful

Reviewer:

SHANNONDANCE2

Reviewed: Sep. 20, 2009

The cake was somehow dry even with 1 1/2 cups of oil and 4 cups of apples. I had to cook it for almost an hour for the center to be done and by then the outside was hard. I love the caramel topping and if this cake wasn't doused in that I wouldn't bother eating it.

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4 users found this review helpful

Reviewer:

Jillian

Cooking Level: Intermediate

Home Town: Everett, Massachusetts, USA

Living In: Tewksbury, Massachusetts, USA

Reviewed: Sep. 13, 2009

This cake was good but I felt that it would have been even better if I had added cinnamon, clove, allspice, etc. If I make this again I would add some of those spices to the batter. My caramel sauce harded up on the cake but that was O.K.

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2 users found this review helpful