German Apple Cake

“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!”

“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.”

“It is really delicious cake. I put little less sugar and more apple than recipe says. I love it! Very simple and tasty! Thanx for sharing!Love…”

“Really, really good cake! Forgot to rate/review it the first time I made it.I add a bit more of the spices (personal taste) and use about half palm sugar.It’s excellent just as is, though — no need to change anything.Thanks for posting this, MizzNezz.”

“I used 3/4 cup of sugar, 1/2 cup oil, 1/4 c water (next time apple sauce) and it was just delicious. I will definitely be making this again and again. :)”

“We loved this! It was sooo good and very easy to put together! After reading many of the reviews, I reduced the sugar to 1 cup and added another tsp. of cinnamon, and a bit of nutmeg and allspice. I, too, was worried that it seemed very thick and not like a cake batter. (tho I don’t bake that much lol) It turned out perfect! I checked the time at 40 minutes and baked it for a total of 45 minutes. Next time, I may trying adding some chopped walnuts or pecans. Thanks so much for posting thi, MizzNezz! : )”

“OMG! The pictures do not do this recipe justice! This cake is so wonderful! Like others have said, pealing and slicing the apples is the hardest part. I followed the recipe as written using 5 Granny Smith apples, and it came out great!”

“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!”

“This was pretty good. I did have to add more spices to it. I used 1 cup Splenda instead of sugur and only 1/4 cup oil and the rest applesauce. It was very good. Only problem is it didn’t raise very much. I’ll buy new baking soda and try again. I subtracted one star because I had to add more spices to it.”

“This is delicious! I would consider this more of a breakfast/brunch type cake however, like a coffee cake. I don’t believe I would serve this as a dessert; just a personal preference. It was quite sweet, I will cut back the sugar a bit next time as other reviewers have suggested. I have an apple corer/peeler/slicer, so altogether it only took me about 10 minutes to prep this. I love the simplicity! I will be making this often. Thanks!”

“I agree with everyone else! The only thing I would say is you need (a) tasty apples – not useless watery ones, and (b) a HUGE bowl. There is more apple than cake in this recipe and I kept losing bits of cake over the side. Other than that it was very easy and tastes lovely. Oh, and I used Mixed Spice instead of Cinnamon. Thanks for posting.”

“Fantastic cake! The flavor and texture is amazing. Next time I’ll cut the sugar in half, just personal preference. I’ll be making this cake again and again. Thanks so much for posting!”

“My grandson loved this cake as did his mother. I do not eat many sweets so they rated it. It was easy to make.”

“(I didn’t rate b/c I significantly changed the flavors per another reviewer’s feedback.)I made the recipe as stated, and added: another 1 tsp cinnamon (for a total of 3 tsp of cinnamon); 1 tsp ginger; 1 tsp cloves; 1/2 tsp nutmeg; and 1/2 tsp all spice.For the 3/4 cup veg oil, I used 1/4 cup sunflower oil and 1/2 cup peanut oil.This gave the cake a slightly nutty taste that went really well with the spices.Cake was flavorful, moist, and delicious.I’ll definitely make again.Thanks!”

“I made this, with the following changes, over the weekend and my family devoured it!I used coconut oil, cut the sugar to 1 cup (yes, it was plenty sweet enough), used spelt flour, used 5 cups of unpeeled/small chunk apples and used 2 varieties, and added 1 cup of chopped pecans. It is SOOOOO good. Perfect on a cold autumn dinner.”

“So good!I used Golden Delicious apples, unpeeled and chopped into a small dice.Otherwise no changes to the recipe.Moist and delicious and the 15 min prep time listed is no joke, it took me maybe 10 min without peeling the apples.Thanks for posting will def make again!”

“Super good cake. Loved the moist apples and the soft chewy texture of the cake. Too much sugar which is why I rated it less than 5. Could easily cut down the sugar by 1/2 cup. Other than that I believe this will be very popular at any function I bring it to. Thanx!”

“A nice cake for a casual brunch. I wish I could find a way to make it look a bit prettier. Maybe some caramel drizzled over the top would help. I added allspice, as some others recommended, and that made it tastier. I think chopped walnuts would be yummy as well.”

“This is FANTASTIC and EASY!!! I used four leftover medium apples–of a variety my husband wanted to try for snacking but didn’t care for the texture–and it came to four cups. I also weighed my flour and sugar because I wanted to see, based on reviews stating the batter was super thick, if it made a difference. The batter was still super thick (however, in the process I learned that the way I’ve sifted flour for years, moderate tablespoons added to the measuring cup, tapped slightly and then cut and leveled with a butter knife was off by an increased two ounces from what should correctly be 4oz–four oz of flour=1cup). >br/br/

“I made this cake for the very first time, and it was delicious! I am glad I read the reviews beforehand…definitely cut the sugar to 1 1/2 cups and the bake time to 45 minutes (next time I might even bake for 35-40 minutes to preserve some of the moisture). I also added 1/2 teaspoon each of allspice and nutmeg and I am glad I did, it gives the cake a wonderful flavor! I cannot stress enough that the batter is VERY thick, and it must be pressed into a greased pan. Also the consistency after baking is a bit bread-like, but still very good! I am sending this recipe to friends who requested it! Four stars only because the original recipe requires some changes, but still a winner!”