Reviewed: Jan. 26, 2012

It was ridiculously easy to make and soooooooo tasty, I recommend it for a simple, no fuss, nutritious and easy recipe. I just felt that it needed more oil or water to the ingredients mentioned as the batter was very dry initially.

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Reviewer:

Riri

Reviewed: Nov. 26, 2011

I have made this so many times now. It is absolutely wonderful! You do have to be careful when picking which kind of apples you put in it though. Some of them just don't taste good at all. I've used cream cheese frosting on this, but I've also found that leaving it plain and then having the caramel cream frosting (recipe on this site) as a glaze is quite good too. I put the glaze in a bottle off to the side and squirt it on whenever I need it.

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Reviewer:

irismoon

Reviewed: Oct. 25, 2011

Would sub butter for oil --Just too oily, but tasted pretty good!

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Reviewer:

aligars

Reviewed: Oct. 13, 2011

Absolutely wonderful! I added an extra half teaspoon of ground cloves for spice. Did beat the eggs/oil and sugar together before adding the rest. And I baked it in a bundt pan. I'd give it 5 full stars!

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Reviewer:

Rindge 6

Cooking Level: Expert

Home Town: Rindge, New Hampshire, USA

Living In: Mahone Bay, Nova Scotia, Canada

Reviewed: Oct. 5, 2011

Glad I didn't listen to the reviewers that gave this a poor rating. As I was mixing the apples and walnuts into the batter, I thought "this can't be right...there are entirely too many apples and not enough batter!". But I'm not too proud to admit when I'm wrong. And was I wrong! This cake is moist, chocked full of apples and walnuts, and definitely a keeper. The only note I would add is that I greased and floured my 9x9 baking pan, since I am used to doing that anyways. I'm glad I did. The cake pops right out. Try this cake!

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Reviewer:

Laddy09

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Reviewed: Sep. 21, 2011

Very easy to make and my family loved it

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Reviewer:

Lisa Cruz

Reviewed: Sep. 12, 2011

Are you sure this size pan is right or is it for 2 pans? Filled the pan and it overflowed and also took long to cook,

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Reviewer:

psardo

Reviewed: Jun. 9, 2011

OMG! And WOW! This Apple Cake was AMAZING! My husband been wanting to make an applecake for the longest a childhoood thing.So I found this recipe and we followed it to a tee!Yes it seemed dry but dudnt add or changed anything we used red delicious apples. This cake came out soooo perfect I couldnt get enough of it! :) It was so tasty and moist from the apples! And it was even better the next day! But I cant take the credit cause all I did was peel and chopped the apples ;) husband did with the help of this FABULOUS APPLE CAKE RECIPE..THANK YOU! This is now a new family recipe!

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Reviewer:

Leialoha

Reviewed: Jun. 7, 2011

I liked this cake, but made a few adjustments. I substituted 1/2 cup melted butter for the oil because I like the taste of butter and decreased the sugar so that I used 1 cup total. I also substituted 1 cup whole wheat flour for 1 cup of the white flour. The second cup of flour, I used self-rising flour, because it was what I had in the cupboard. With the use of the self-rising flour, I decreased the leavener so that I used 1 tsp baking soda total. Finally, the batter was dry, so I added about 1/4 cup milk. I baked it in a bundt pan (open cylinder in the middle). The final result was very tasty... cakey but had a nice density to it (from the whole wheat flour) and not too sweet, but definitely sweet enough. I also think the whole wheat flour complemented the rustic apple nature of the cake. I will definitely make this again.

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Reviewer:

kenai

Reviewed: Apr. 13, 2011

This turned out amazingly well. I was concerned however when there was twice the amount of apple in the bowl as there was batter. I was going to put in the walnuts but didn't see how they'd ever fold in. No matter though, once it baked, it nicely formed into a cake, the baking soda and eggs doing their thing. And there definitely wound up being plenty of room for walnuts. Hot out of the oven, the cake was kinda dry. Three days later, it's moist and tasty, and you'd think you got a deal if you paid $3 for a piece at your local cafe.

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