Apple Bundt Cake Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Jul. 11, 2009
Substituted half the sugar for Splenda. Turned out great.
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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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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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Reviewed: Mar. 26, 2009
Perfect! Thanks!
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Photo by Elizabeth
Living In: Berlin, New Jersey, USA
Photo by Lorena Medina
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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Photo by Lorena Medina

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Photo by Superase
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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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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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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Photo by 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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Photo by 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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Photo by Baker Beverly

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Displaying results 61-70 (of 285) reviews

 
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