Community Pick
German Apple Cake
photo by Jonathan Melendez
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
directions
- In large bowl, beat eggs and oil until smooth.
- Add next 6 ingredients and mix well.
- Fold in apples.
- Pour into greased 9 by 13 pan.
- Bake at 350F degrees for 50-55 minutes.
Questions & Replies
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Reviews
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I thought this cake was wonderful! It was so simple to make. As others have said, the most difficult part is peeling the apples. After that, it takes 5 minutes to prepare everything. Also as others have said, the dough was incredibly thick and difficult to stir prior to the addition of the apples. I only added 1 cup of sugar instead of the instructed 2 cups and I thought the cake was the perfect amount of sweetness. The only other change I made was that I baked the cake for only about 40 minutes, as opposed to the recommended 50-55 minutes. When I checked on the cake it looked golden brown so I took it out and it was perfectly moist. I highly recommend this recipe!
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This cake was pretty amazing. I am glad other reviewers mentioned the thickness of the batter. Without these warnings I would have been very hesitant as it really doesn't seem like enough for the amount of apples. I reduced the sugar to 1.5 cups and baked it for only 45 minutes. Easy and delicious. I plan to make this for my next potluck. Thanks so much! This is a winner.
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Fantastic! I hate to review a recipe that I've altered but the basics here are SO wonderful! I used half the sugar since we prefer less sweet...lol but then I added back by using the topping from recipe #136589. I spotted about a half a mini bottle of grand marnier in the fridge from another recipe so added that to the cake batter/dough too. Baked in two 9" cake pans and just stacked them (my 9 x 13 is MIA) and with the remaining heavy cream from the other recipe I whipped it with a touch of powdered sugar and a smidge of vanilla pudding mix to stabilize it for a pretty garnish and a contrast in texture. I used Granny Smith apples that were rather large and 3 was more than enough! The "batter" is very dense so don't let that throw you! This is quick, easy and very, very good! Will make again without any hesitation.
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The first time I made this cake I thought it would not be as good as it is! The batter is stiff yet sticky and you have to "massage" it into the baking dish, not pour it in. I cut back on the sugar (1 cup) and added 1 tsp. of nutmeg. I always add nutmeg to any recipe containing cinnamon. I also use Canola oil which makes it lighter. It is such a quick, easy and satisfying apple cake. We can't keep it in the house!
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Tweaks
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I made the following tweaks based on others suggestions; 1/2 cup oil 2 eggs 1 1/2 cups unpacked brown sugar 1 teaspoon almond extract (I didn't have vanilla) 2 1/2 cups flour 2 tablespoons cinnamon 1 teaspoon baking soda 2 cups chopped walnuts 6 cups apples Apple cider (I did not measure it, i just kept adding a little at a time until the batter was more liquidy, but probably between 1/2 and 3/4 cup) Raw sugar Mixing it was pretty much the same except for adding the cider to help it be easier to work with. I also used a larger pan, a 13x18 to make it thinner almost like brownies. I sprinkled it with just a little raw sugar before putting it in the oven. Cook time was about an hour. Cake was super moist but not too sweet.
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!