Excellent cake. I've made this for years and everyone who tries it loves it. One thing to mention the batter will be VERY thick so it doesn't "pour" very well over the apples. It's best to scoop it out and drop it by spoonfuls and then spread it over the apples. The results are well worth the time.
The cake is definitely beautiful and definitely moist--which is a bit of an understatement. Very rich and dense with apples it is actually too "moist" for my liking. Topping the cake as is with a heavy cream cheese frosting was just too much. This probably would have benefited with the addition of one more egg or maybe just less apples. I would have preferred this more "cakey."
My son had to make a German recipe for his German class. We decided on this recipe because I had most of the ingredients here at home.Not knowing how it would turn out,I followed the recipe and the finished product was SO wonderful. I wished he didn't have to take it to school. This is one of the best recipes I've gotten from this site. Thank-you Michele for submitting it.***Tip***
If you use a Kitchen aide, the mixing process is a piece of cake. LOL Also using 8oz of cream cheese for the frosting gives it alittle more cheese cake like taste. 5 star recipe !!!!!!!!
Midge
This cake was sooo incredibly good! Normally for me if a dessert doesn't have chocolate in it I don't consider it worth my time and effort. I made an exception with this cake to use up some apples and I'm so so glad I did. For those worried about the time consuming nature of chopping dicing and slicing -- I suggest the use of a food processor. I chopped the apples in fairly large chunks and pulsed them in the food processor until they were small but not turned to mush. I did the same with the walnuts. This saved a huge amount of time and still gave the cake all of the "chunkiness" it needed. This cake is very similar in denseness and sweetness to a good carrot cake but even better in my opinion. Definitely take the time to try this!
I had a couple of oops moments as I tried to make this cake. I only had 1/3 cup of oil so I used my son's applesauce cup in addition to. My husband is from Austria and his biggest complaint with american desserts is the amount of sugar we use so I cut that in half. I added a cup extra of apples. At the end of it was a wonderful dessert that everyone loved. I would do this again.
The day I made this it was very good. The next day it was OUTSTANDING! The only change I made was substituting cake flour for all-purpose. I followed another suggestion about pulsing the apples into smaller pieces - great idea! My boyfriend loved it so much it's his new favorite cake.
I've made this twice and it is a definite "make it again!" dessert. Since I've made it twice I doubled the frosting ingredients to have a thicker frosting on top.
A friend brought this to a party. She asked me if I had tasted it and said it was "to die for." She was right! I hounded her until she sent me the recipe. I have made it several times and everyone loves it! When I was out of town I was delighted to find the recipe on my wonderful Allrecipes site. Thanks for sharing! My friend suggested icing the cake while it was hot. That works well.
This cake is awesome!! I made 4 of these for a luncheon at work. Everyone loved them and I've had sooo many requests for the recipe. And they're just as good without the frosting...in fact one of the cakes was devoured "naked". The most "difficult" thing about this recipe is peeling the apples! Will definitely make this again and again!!!!
