Reviewed: Feb. 12, 2006

This cake isn't bad at all, but it's nothing special either. I found it to be very moist, but rather bland and I’m looking for something with a bit more complex flavor. I subbed applesauce for the oil and added more apples as others had suggested. It came out of the pan and looked beautiful; just like the picture. The texture was also a little bit denser than I was looking for, but may be just what others want. If I were going to attempt this recipe again, I’d cut the apples smaller, reduce the eggs by at least one (I thought it was a little too eggy), and add some more spices.

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Noochie Mama

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2006

Amazing, I've made this many times, although I omit the orange juice and nuts. Great recipe!

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ARELLE

Cooking Level: Intermediate

Home Town: Mission, British Columbia, Canada

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Reviewed: Jan. 5, 2006

This cake turned out REALLY well. I was a little worried becuse I only had two apples to put into it,but it still turned out really well regardless. I also used the caramel glaze, thanks to whoever posted the recipe down there , it was a lifesaver :) I am about ot make this one again, and I highly recommend it. My family loved it!

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Ernestine

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Reviewed: Jan. 4, 2006

Excellent cake - I made some of the changes suggested by others: 4 cups apples, extra cinnamon, and baked at 325 since I used a dark-coated, non-stick bundt pan. Then I made my own change and drizzled a glaze over the top (2 cups powder sugar and 5-6 tbs. orange juice). The cake was SO moist, even days later and my dinner guests raved about it! Will do again.

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KELLY232

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Reviewed: Dec. 29, 2005

I liked this cake. I did sub some applesauce for the oil like others but that is the only change I made.

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Dec. 29, 2005

I use about 4 cups of apples and mix it into the batter. My family prefers it this way. It is a bit on the sweet side.

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MRSPEACOCK

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Reviewed: Dec. 28, 2005

This was one of the first "made from scratch" cakes I ever made and I still make it to this day (started baking in junior high school, now 22). I decided this was the cake I would make in my first run on my new KitchenAid mixer I got for Christmas and it was PERFECT. I substituted half of the sugar for dark brown sugar and cut up the apples into little cubes so they would soak up the cinnamon and sugar better. Cutting the apples smaller also helped in dispersing the moisture throughout the cake. In addition, next time I will try melted butter instead of the oil. I feel that would make the cake even more fragrant. I work in a well-known restaurant and the pastry chef said "I feel like we have a new pastry intern!" :)

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Bettyscone

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Cambridge, Massachusetts, USA

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Reviewed: Dec. 17, 2005

I have taken this for my own. I love it. In the past I have always said I didn't like cooked apples, but this has changed my mind. I have even made it for friends a few times and they have loved it. Thanks alot!!!!

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Jen V,LMT

Cooking Level: Intermediate

Living In: Graniteville, South Carolina, USA

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Reviewed: Dec. 16, 2005

This was awesome!! I made it in a Nordic Ware Cathedral bundt pan and it turned out beautifully. Everyone was exceptionally impressed. I used 1/2 oil and 1/2 applesauce - next time I'll use all applesauce. The cake was lovely and moist. I'll definitely make this cake again! I also used 4 cups of apples and doubled the cinnamon and mixed the apples together with the batter which made the cake much better. I make this cake all the time!!!

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twinboys

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Reviewed: Dec. 13, 2005

The consistency of this cake was very nice, but my family found it bland. I added 2 teaspoons of pumpkin pie spice. It made it much tastier.

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PEGT2865

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Nov. 30, 2005

I have made this cake three times since finding the recipe last month. The cake is very moist and delicious with and without nuts. I did add more apples :) I might add some raisins next time.

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Special K

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Berkeley, California, USA

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Reviewed: Nov. 23, 2005

This is delicious. Followed the recipe exactly. Make it every year at Thanksgiving, and people take this instead of the pumpkin pie. Great recipe.

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LEVENTHAL

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Reviewed: Nov. 21, 2005

AWESOME cake! I would've given it 6 stars if I could. I did make a few changes, at others' suggestions: I put in 3 c. of apples instead of 2, added about 1 tsp. of pumpkin pie spice and a little extra cinnamon to the apples, and put a caramel glaze on top. My family loved it, and two of my coworkers said it was "delicious". One had to call me and tell me how good it was, and that she cheated and ate it before she ate her lunch!

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JENNYM5451

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Reviewed: Nov. 12, 2005

I added 4 cups of apples as suggested by others and folded in with the walnuts. I also used 3/4 cup applesauce and 1/4 veg. oil. Instead of the suger dusting I made a caramel glaze to drizzle on top. (1/2 cup butter, 1/2 cup brown sugar and 2 teaspoons milk, heated to boil 2 minutes) yum! I would make this again.

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DIANE17

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Reviewed: Nov. 6, 2005

This recipe is PERFECT! The cake is delicious! It got rave reviews and vanished amongst the oohs & aahs!

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PRISSY68

Cooking Level: Expert

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Reviewed: Oct. 29, 2005

delicious cake, it's a great way to start off fall! I followed suggestions listed, added total 4 cups apples and 1 cup of oil like the recipie calls for worked great. I baked mine in a 9x13 pan and frosted with Caramel Frosting V, was a huge hit with everyone!

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ILEAN811

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Reviewed: Oct. 21, 2005

Good cake! I did use half applesause and half oil, also added 2 extra teas. of cinnamon to the batter. It stays very moist for days, since it is only my husband and I here, I always make things, share them with friends, and we still have plenty of dessert for a few days. It is a keeper.

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GAILB

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Reviewed: Oct. 19, 2005

This was very yummy. I used 4 apples and used a carmel icing to top it.

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APHRODITEANDVINNY

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Reviewed: Oct. 14, 2005

Made this for a meeting at work and it was a huge hit. Used 4 cups of apples, 2 tbs of sugar and 2 tsp if cinnamon. Used 1/2 oil 1/2 applesauce. 1 cup white sugar 1/2 cup brown sugar. Was out of OJ so use apple juice. The most moist cake ever. Baked for 57 minutes. Cooled over night then release from the pan. Great way to use up lots of apples.

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SHORN

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Reviewed: Oct. 7, 2005

I just tried the cake and I think it tastes great!! I think next time I will try adding 2 cups more apples as suggested in the other reviews, but otherwise it's fantastic. I substituted 1/2 cup coconut and 1/2 cup chopped almonds for the walnuts because I was out of them, and it added a great flavor:)

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