German Apple Cake

From: Chef #762742

On Oct 29, 2009

I made this because I had apples that I needed to use, but didn't have any brown sugar. Man, it was good. It makes a big 9x13 pan, so we weren't able to finish it all. Thank you!

From: Chef #854648

On Oct 27, 2009

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!

From: PennyG

On Apr 16, 2006

This is sooo good! It is so cool how the batter changes when you add the apples. If I hadn't read the previous reviewer saying that the "batter was very dry and hard to handle" I would have thought I did something wrong. I was amazed how the apples change the texture from a dough to a cake batter. Before I added the apples I thought "no way am I going to be able to fold in the apples"...lol Don't fret it really does work out. The combination of the spice and apples is delicious. Really I would give this more than a five star if possible. It is just about the easiest cake I have ever made and so delicious.I will be making this over and over.

From: mom of twins #2

On Dec 2, 2005

I discovered this cake 2monhts or so ago and I've made it at least 10 times! It's a hit in my house and disappears within hours! I am making 3-4 pans today for tomorrow's party of 40! It's amazingly quick and easy - one pan, no mixer and mixing the ingrediens takes shorter than it takes for the oven to warm up.The longest time is to prepare the apples - I do it at my leisure time - watching tv a day before and keep it in the fridge. I can't say enough about this recipe. I usually doa little more of apples too - the more the better!!! And I add a some of wheat flower as well.