This is a great recipe, so much better then the cream soup version. This is a keeper, and will make again, I didn’t add the almonds, my family does not like nuts in main dishes.

Reviewed On: Oct. 30, 2009

I thought the batter was a little thick, next time I will use 1 cup of flour and see how that works, I forgot the sugar, but I liked the tartness of the apples. And I used pumpkin pie spices. We enjoyed them.

Reviewed On: Oct. 25, 2009

I’ve been making this for years, last year I made them a week before thanksgiving and froze the cakes, I wrapped them in plastic wrap and aluminum foil, works GREAT! I took them out in the afternoon and unwrapped and put them on a plate to thaw we had them for our dessert at dinner time.

Reviewed On: Oct. 22, 2009