German Apple Cake I
I made this for a holiday luncheon at my work. Like one other reviewer suggested, I only used 1/2 cup of oil, and replaced the other 1/2 cup with orange juice. Good thing I did because I had to make this the night before, & the next morning it was pretty dense. I think if I had used a whole cup of oil, it would have been a big gushy lump by the next day.
Also, some things I messed up on were that I forgot to add the baking soda, and I mistook the 4 cups of apples for 4 WHOLE apples, which was a whole lotta apples. I added all but a handful. So my cake wound up being more like apple pie without the crust. That wasn't so bad though, because I like a lot of apples in my pies.
Regardless of everything, this cake was VERY YUMMY. I did have to bake it just shy of 1 hour, but maybe that was because I added to many apples. My husband who isn't a cake eater loved it & asked that I make one for home. My 18 month old son (the only fruit he eats is watermelon & blueberries) ate up a whole piece. And everyone at work loved it. Someone even asked me for the recipe. This would probably be scrumptious warmed up & topped with a big scoop of vanilla ice cream.
2 users found this review helpful
Dec. 9, 2003