This was a great recipe! I used somewhere around 4 cups of apples, you could use the 2 cups called for but I wanted to use up the apples I had. Perfect coffee cake, great density, awesome texture with a wonderfully crunchy outside. Will lighten this up next time with sugar subst. and applesauce for an anytime cake. Loved it and easy to make!

I was concerned that 2 cups of sugar would make the batter too sweet, but it's not. I made the recipe as is, and my cake turned out great. I think that I may experiment with less oil next time to try and make it a bit healthier. Maybe 1/2 oil and 1/2 applesauce. Thanks for sharing.

Wish I had read the reviews before trying this one. I agree with adding 3 CUPS APPLE TO BATTER. If you layer the apples and get too many positioned by the inside tube, it's mushy. Next time I bake it I'll go for half and half ideas others have proposed. I'm confident simply adding the apples into the batter will make a huge difference and then the cake will rate 5 stars

I changed some of the ingredients and gave some additional thing too. I use 3 apples, peeled and sliced not cubed them. Rub em in with lotsa cinnamon powder & 3 T of Brown sugar. For healthy conscious i cut down the oil intake by replaced half of it with applesauce. It makes the cake more moist and light tough. I replaced OJ with AJ (Apple Juice) too..i think i more suitable than OJ. Last...i sprinkled some almond stick above the batter. And i made Butter Rum icing syrup to be spread on the warm cake....Splendid! Even my mother in law screamed soon after i gave her slices of this apple cake...DELICIOUS!! Forgot to tell that i only use 1 cup of white sugar..It still taste sweet in my mouth..Also i didn't use bundt pan for this recipe, i use 22cm round pan. And took more than 60 mins to bake. Make sure to check every 20 mins, use bamboo skewer insert in the cake, to see whether the batter are completely done.

This cake wasn't bad, but it was too bland for my tastes... I probably won't be making it again.

This cake is great! My son absolutely loves it. The only changes I make is that I added a little more apple to it, and I make a simply glaze out of the powder sugar. For a change sometimes I put a little spray butter on it and warm it up. Very yummy.

Good cake. I used about 3 cups of apples and 1/2 AP flour and 1/2 Whole Wheat, 1/2 white sugar and 1/2 brown sugar. Will make this one again. Also used a butter rum glaze but think I will leave it off next time.

I baked this cake for a Christmas party at work (but left out the nuts), and nearly everyone had two or three slices. I just barely snagged a slice to take home to my husband. Even my supervisor, who hates cake, had three slices! It really blew everyone away.

This is a FANTASTIC cake. Very easy to make and so moist and flavorful!!!!! You will not be disappointed.

I followed the instructions perfectly and it still turned out all crumbly. It was a waste of apples and time. Sorry , but this completely turned me off of any type of apple pound cake. Thanx anyway.

This recipe tasted just like bran muffins to us.

This recipe was okay mine came out a little dry.Needs more flavor.Not sure if I will try again.

This is my all time favorite cake...especially for the fall season. I bake it with whole wheat flour and it's incredible. I've also tried replacing half the oil with applesauce to cut some of the fat. That worked well too!

Mine did not turn out as moist as I would have liked it. But, that is not the recipe to blame. My family and our weekend visitor loved it. It went well with coffee. I will try not to overbake next time!

Very moist with a crisp shell. Delicious flavor. Easy to make. I used pecans and they were great.

Excellent moist cake-made a few changes: Used 1 1/2 Cups white sugar and 1/2 cup Brown Sugar. 1 1/2 tsp cinnamon and 1/2 tsp cloves. Mixed all ingredients in mixer except chopped Granny Smith apples.Folded apples and nuts in last. Made a butter rum glaze. 1/2 Cup Butter, 1/2 Cup Brown sugar, 1 tsp milk, 1 tsp Rum and mixed in small sauce pan, brought to a boil and poured over warm cake. Very delicious. Could be served with ice cream or a dollup of whipped cream.

This is a very moist cake. It 'could' have used a little more apple in it, as it cookes down, but then I'm not sure if it might turn out mushy in the end. I don't like to use as much oil as this recipe calls for so I split the oil with 1/2 applesauce (it was actually peach flavor). I stirred the apples into the batter as others suggested, and I added a dash of nutmeg for a little more zest. To be honest, I think it could use more cinnamon. Maybe another 1/2 tsp. It seemed on the bland side 'spice' wise - but that is because I love anything with cinnamon in it! I know some people don't like to be 'heavy' on the cinnamon - but I do! I topped the cooled cake with a glaze of : 1 1/2 C confectioners sugar, 1T butter melted, dash of popcorn salt and 2 1/2 T apple juice. Mixed the glaze and let it set up about an hour to let the butter firm up, then drizzled over the cake. The little extra flavor from the juice within the glaze adds a nice touch. The glaze isn't overly sweet, as the salt offsets the sweet, as does the apple so it comes out tasting like a sweet apple glaze. YUM! I can't wait to see what the folks at work think when I bring this in!