5 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

I always feel I need really clear instructions when I'm making cakes, desserts and other sweet recipes as I make them very much less frequently. Chef Kate's instructions here were wonderfully clear. I departed from the recipe only in reducing the sugar (personal taste preference) in the crust, filling and topping and using craisons rather than raisins as I'm not overly fond of the latter. Wonderfully moist and flavoursome. We particularly loved the lemony flavour. Thanks for sharing a yummy recipe. Made for PRMR.

0 people found this helpful. Was it helpful to you? [Yes] [No]
bluemoon downunder February 15, 2009

Easy to make and keeps itself moist for a long while since it was several days from when it was made to when it was eaten. Made for ZWT 4 Fancy Feinschmeckers

0 people found this helpful. Was it helpful to you? [Yes] [No]
Member #610488 June 05, 2008

Excellent. This is one that would be called kuchen at our coffee hours - and it is so good. The lemon zest a lovely touch and the bread crumbs absorb the juice of the apples making for one great apple cake. Thank you Kate have added this to my repeatables.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Gerry June 03, 2008

great cake, i am sure. BUT: 'Rahm' in german is 'Whipped Cream', not 'Rum'! does make a difference ... greetings - heinz

0 people found this helpful. Was it helpful to you? [Yes] [No]
heinz57g August 06, 2006

Delightful!! The steps do look a little involved but it comes together beautifully!! It was the perfect end to a celebration meal!! Thanks Chef Kate!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kymmarie October 13, 2005
Apfelkuchen Mit Rahm (Applecake With Rum)