It was good. I think I overbaked it by accident, but it was still really moist and everyone at work loved it. Next time, I will chop the apples smaller and add a little cloves and nutmeg.

Reviewed On: Sep. 27, 2006

I made this cake the first time substituting the cake flour for the regular flour plus corn starch. The ratio that I used was 3/4 c AP Flour + 2 Tbs corn starch to 1 c cake flour. It came out wonderful and froze well. I then followed the recipe to the letter using the cake flour and found the texture to be "odd". I can't really explain it, just that it wasn't right. I'm making it again this weekend for my nephews birthday party. I'll use the flour/cornstarch sub. I'm in search for a fool proof delicious yellow cake. I've been using so many different ones over the years. This may be it, I just have to make it a few more times to make it tried and true.

Reviewed On: Sep. 13, 2006

I got this recipe off this website about 6 years ago... could it be that long? I think it was. I never post reviews, but I think that this one deserves a rave review. As a cake decorator, I've made this cake countless times over the years. It is dense and rich. Used it in wedding cakes and it perfect for 3D cakes. It is delicious. I love the flavor. I usually make this cake without the frosting following the cake recipe exactly. Sometimes, I'll add different flavors: ground almond (about 1/2-3/4 cup) and almond extract instead of vanilla or lemon zest(about 3-4 lemons) with lemon extract. Tried adding cocoa one time and that didn't come out that great. It is delicious with a chocolate buttercream frosting. Give it a try...

Reviewed On: Sep. 13, 2006