I have been making this for years and it is well received. I have a few hints for the icing: Sifting the confectioners sugar will cut down on the stirring time. Using a whisk for the icing will assist in making a smoother icing without the lumps of sugar. Lastly, I like to add 7 Tablespoons of milk. It makes the icing easier to spread. Otherwise I have found it starts to harden before I have spread it over the entire cake.

Reviewed On: Oct. 29, 2009

Sorry to be the spoiler here, but I just can't give this cake a five star. The flavor was great, but the cake was dry. I am trying to figure out why and the only thing I can think of is the poster of this recipe perhaps used larger apples. I had small apples and did use 6. Maybe I needed still more for extra moisture. I know my oven is calibrated correctly. I suggest you check this cake well before the 55 minutes. I think it was probably done well before then.

Reviewed On: Oct. 25, 2009

Loved these. The only change I made was to substitute whole wheat flour for the wheat germ, as I had no wheat germ. I thought they were so healthy tasting. Loved the combo of ingredients.

Reviewed On: Oct. 16, 2009