Reviewed: Nov. 2, 2009

This was a disappointing recipe. It as good as we were hoping. It was plain & boring, the cake itself doesn't have much flavor. The only change I made was going with some other's suggestions of using white and brown sugar. It looked beautiful but just not much flavor.

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Leslie

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 30, 2009

Me and the family really like it. I will use it again

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rugur

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Reviewed: Sep. 29, 2009

This is a great cake. I had requests for another before the first got cold! Due to my own food sensitivities, I made a couple of adjustments. I replaced the oil with applesauce and used egg replacement instead of eggs. Still came out delish! I used a cameo apple and a braeburn.

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afc

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Reviewed: Sep. 16, 2009

I have been making this cake for years now. I have modified it a little though. I use two types of apples - granny smith and honey crisp when I can find them. But any two will do - it just gives it more of an apple taste. I also use a tad bit more OJ and vanilla. Once the top begins to get brown, I normally put foil on top so it doesn't burn and become hard. I have had such success with this cake that I have been asked to bake and give as gifts and people at work have offered to pay me for my services!

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AliJen

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Reviewed: Sep. 10, 2009

This was a great recipe.The cake came out with a crunchy top(I used a rose bundt pan) and soft dence middle!!! It is easy to make and My kids loved it!!

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robin

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

This is a great recipe. Used a home make apple pie filling instead of fresh apples and omitted the oil. Was wonderful. Had to bake a little longer- about 10 minutes.

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ehlersem

Cooking Level: Expert

Home Town: Pella, Iowa, USA

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Reviewed: Jul. 11, 2009

Substituted half the sugar for Splenda. Turned out great.

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Kelli

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Reviewed: Jun. 19, 2009

Awesome. I mixed the apples into the cake batter because I am lazy and it turned out perfect. I did use some of the other suggestions and added 1/2 cup of dark brown sugar. A very moist cake.

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Debra

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Reviewed: May 26, 2009

Absolutely delish and easy enough for a beginner like me. My husband is a huge fan of this cake as well.

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Redsoxdiane

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Reviewed: Mar. 26, 2009

Perfect! Thanks!

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Elizabeth

Living In: Berlin, New Jersey, USA

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Reviewed: Mar. 21, 2009

Great recipe!! I made it with my 3 kids, and we all love the result, is moist and tasty, the only thing I change was with the apple mixture, I added some lime juice and put brown sugar instead of the white that the recipe calls for. I absolutly recommend this one!! cheers!

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Lorena Medina

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Feb. 18, 2009

Well I didn't have walnuts so I added more apples and cinnamon. I also made an icing with powdered sugar, water, and some cinnamon. Everyone loved this cake it was moist the icing made it just sweet enough Great Recipe i will be making this again.

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Superase

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Reviewed: Jan. 15, 2009

I have made this cake countless times. It is a HUGE hit. Sometimes I've added more apples but this is a huge mistake because the cake won't bake well! The cake is delicious with either white or whole wheat flour. A definite keeper. Makes for a great breakfast with tea or coffee!

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Kseniya B

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Reviewed: Jan. 3, 2009

Was goey in the middle and impossible to fix...the taste was ok at best when I followed the recipe exactly.

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Stacy9216

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

This cake was so easy and delicious. It came out moist and tender. Changes: I cut the sugar down to 1 cup of white and 1/2 brown...this may be too bland for some tastes.

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YingYang

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Reviewed: Dec. 21, 2008

This is exactly what I was looking for as a nice holiday dessert. This cake is unbelievably moist - I made it a week in advance, wrapped it in plastic and kept in my garage and it was still tender and fresh tasting when we cut into it. No changes or substitutions needed! Just serve with a dollop of whipped cream and you've got a wonderful treat.

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Omahamama

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Nov. 24, 2008

This recipe was fantastic... even when I split the serving size in half, it still worked out well. Very sweet and fairly dense, it was a hit for a unique birthday cake for a friend. Perfect cake for autumn!

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Victoria

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Reviewed: Nov. 20, 2008

This was amazing! Of course i tweaked the recipe a little bit (i always do) I picked apples from the tree in my yard. I used a bit more cinnamon. I used one cup white sugar and 1/2 to 3/4 cup brown sugar( instead of two cups white sugar) I omitted the walnuts (only because i forgot them) and instead of layering, i mixed the apples and the batter together. i was worried how it would come out because it had a weird cookie dough consistency but it was great I loved it. my husband and daughter loved it too. My house smells awesome right now and i loved that i could make this with just things i had around the house (and in my tree) Great recipe. will make again for thanksgiving.

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Jaime

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Reviewed: Nov. 1, 2008

not impressed...not moist...flavorless

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LMCARTHUR

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Reviewed: Oct. 30, 2008

Sorry to say this cake is terrible. I've had it before and it was delicious, so I'm not sure what went wrong. I added the 2 cups apples as suggested and cut down on the sugar by 1/2 cup, and regret that I did that. However it was definitely overbaked at about 50 minutes. I did omit the nuts, too, so maybe that was the problem. It was dry, tasteless, and a bit oily. Thanks for posting.

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Liz

Cooking Level: Intermediate

Home Town: San Mateo, California, USA

Living In: Queens, New York, USA

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