Sauerkraut Apple Cake


"A simple Amish recipe with a very moist texture everyone will love. Serve with cream cheese frosting."
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servings 297 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Whisk together flour, baking powder, baking soda, salt, and spices.
  2. In a large bowl, combine oil, molasses, and sugar with an electric mixer. Mix in eggs. Blend in dry ingredients. Stir in sauerkraut, apples, and nuts by hand. Pour batter into a greased and floured 9 x 13 inch pan.
  3. Bake at 325 degrees F (165 degrees C) for 35 minutes. Remove from oven, and cool on a wire rack.



This was horrible, don't try it.

I read the only other review of this recipe and decided that nothing could be all that bad if porpoerly prepared. Having baked with sauerkraut before I knew that if not thooroughly washed it wo...

It all depends on the brand of sauerkraut you buy when making something like this. Canned or bagged, and if it has a strong flavor to it or not. Some bagged krauts are sweeter than others.

My husband liked this and said it was carrot cake-ish. Here are my tweaks (doesn't everyone tweak?). I used 2 1/2 cups fresh ground soft wheat flour (aka pastry flour). For sugar, I used 1/2 ...

This is an interesting recipe. I had lots of leftover sauerkraut from a barbeque and wanted to try it. The cake baked well, but took an extra 15 minutes to cook completely. The texture was excel...