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    You are in: Home / Recipes / Ruth Wall's German Apple Cake Recipe
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    Ruth Wall's German Apple Cake

    Average Rating:

     15 Total Reviews

    Showing 1-15 of 15

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    • on September 11, 2010

      This was absolutely delicious. I made it exactly as written, and it turned out perfect. I may try substituting some apple sauce for the oil next time, just to make it a bit healthier but other than that I wouldn't change a thing.
      Thanks so much for posting!

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    • on October 16, 2009

      Fantastic Cake and we loved the glaze. I substituted apple sauce for half the oil and it was delicious and moist.

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    • on March 13, 2009

      At school we have an "Internation Food Day", and since I'm taking German, I had to choose a german recipe to bake and take to school for all of the language classes to try. Everybody LOVED this! I couldn't help myself from indulging in this scrumptious cake. I did reduce the cooking time by about 10 minutes though and it was so perfectly moist. The one thing I would suggest is to make sure that the batter is covering all of the apples at the top of the bundt pan. If you don't, it almost gives the illusion that your burning the cake, when it's really just the apples getting quite cooked. Thank you SO much! I am definitly going to have to bake this again!

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    • on October 30, 2011

      This cake is fantastic! My new favorite autumn cake.

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    • on October 07, 2009

      Wonderful. I used a large springform pan with tube inset, so only used 4 apples. My glaze came out like a frosting, so next time I'm going to used boiling water, and more of it. Thanks for a luscious posting.

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    • on January 10, 2009

      This was good. It was dense, more like a coffeecake texture, and the apples were delicious. I used 4 Granny Smiths...any more and it all wouldn't have fit in my bundt pan. Don't leave off the glaze. It was delicious! My cake looked exactly like the picture. Leftovers were great for breakfast.

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    • on September 30, 2008

      I've made this twice in 3 days & it is awesome! Lots of compliments and requests for the recipe. Very moist & flavorful-thanks for sharing the recipe!

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    • on September 25, 2008

      Excellent cake! Made it two days ago and it's all gone. The look on my husbands face had to make me laugh. I asked him if he like it and he replied Mmmm with a mouth full lol. The cake reminded me of a cinnamon roll with apples in it. Dense, flavorful. will def make it again....thank you for the recipe!!!!!!

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    • on September 23, 2008

      I have been making this cake for years. Only my recipe when given to me was called Jewish Apple Cake. Best apple cake I have ever made. So moist!!

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    • on July 10, 2008

      Wish I could give more than 5 stars for this recipe. I absolutely love apple cakes (well apple anything) and this recipe is awesome. We enjoyed this last nite for a German themed dinner, as well as this morning with our cup of java. Try this one people, you wont know what you are missing if you dont! Made for ZWT4.

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    • on June 16, 2008

      I have made this three times since seeing it, and I swear each one tastes better than the last one. It is one of the most incredible cakes I have ever tasted in my life. Thank You!!!

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    • on May 31, 2008

      The smell alone of this cake is worthy of 5* It is a snap to put together. I used 3 Granny Smith apples which seemed to be plenty. I'm going to bring this to my Uncle's Birthday Party and I'm sure he will love it!

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    • on January 12, 2008

      This was delicious. I agree that the spice combination was perfect. I used 50/50 flour (that was all I had) but it still turned out great. The batter was probably a little thicker than if I had used AP flour. I do think next time I will chop the apples to get a better distribution. They all seemed to sink to the middle, which was not a problem at all. Thanks Ms T for another wonderful recipe. UPDATE: This cake is even better the next day. The flavors really merge together and it is so moist that it almost melts in your mouth.

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    • on January 07, 2008

      delicious, cooking time was right on at 90 minutes. i used 2 large granny smith apples and that was mor than enough for the 3 layers. everyone loved this moist cake, and we loved the icing too.

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    • on October 09, 2007

      You must make this deliciously moist and sweet were the comments given from the DS's recreation group. I used 4 large (just over 1K) of granny smith apples and had too much (about 1K or just under should do it). I baked it in a fan forced oven at 175C for 90 minutes but the top was slightly singed (will reduce temperature to 165C and 90 minutes I think will be perfect). One person suggested that peaches would also be nice and using some of the juice in the glaze. This had no problem feeding 20 with some left over so I would say 20 - 25 serves. Really wishing I could have tried some for it smelled wonderful while baking. Thank you justcallmetoni for a keeper of cake. Made for Newest Zaar Tag game.

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    Nutritional Facts for Ruth Wall's German Apple Cake

    Serving Size: 1 (157 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 429.4
     
    Calories from Fat 149
    34%
    Total Fat 16.6 g
    25%
    Saturated Fat 3.1 g
    15%
    Cholesterol 50.3 mg
    16%
    Sodium 256.9 mg
    10%
    Total Carbohydrate 67.5 g
    22%
    Dietary Fiber 2.5 g
    10%
    Sugars 46.4 g
    185%
    Protein 4.2 g
    8%
    Detailed Nutrition Values About Nutrition Info
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