The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 2, 2009
The nutmeg was a little strong for my taste, however everyone else who tried it loved it!! Will make this again soon!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 26, 2009
I made this cake for our annual family pumpkin carving/dinner. I used my bundt pan and also added 1 1/2 c. chopped apples as other reviews suggested. I also put a sugar glaze on the cake. Very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 20, 2009
Great staple for a quick cake!! I only had pumpkin butter (my preference) and added 1.5 tsp pumpkin pie spice to make it more of a spice cake. SO good. I'll be making the apple version as well. going in the permanent recipe stash. thanks!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 22, 2009
Excellent cake!! I subbed 2 ingredients-I used vanilla yogurt in place of the sour cream & brown sugar instant oats(1 pkg) for the bran flakes/wheat germ). It was incredible!!
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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 28, 2009
This was a wonderful recipe that left my whole family in smiles. Even my son, whom won't try anything new, gobbled this recipe down. I recommend this recipe! It is spectacular!
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Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 15, 2009
I made this as is with just a few minor changes and this was SOOO GOOD!!!!!!!!! I added a tsp of cloves, a tsp of nutmeg, and 1/2 tsp of ginger to the dry mix and it was amazing. I also added an extra few tsp of apple butter and almonds since I had no walnuts, plus I like the taste of almonds better, will try hazelnuts next time. Thanks for the great recipe!!
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Cooking Level: Intermediate

Home Town: Moriarty, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 27, 2009
A scrumptious little coffee cake, if a bit on the sweet side. I made a small cake subbing pumpkin puree for half the butter and using equal parts all-purpose and whole wheat flour, as well as exchanging the sour cream for plain nonfat yogurt. Very nice moist texture and mild spice flavor warm from the oven as well as the morning after (there was a hint of "wheaty" taste I thought at first that was absent after sitting overnight). The next time I make this I will reduce the sugars both in the batter (half?) and in the topping (even less), which I thought was unnecessary/undesirable as an intermediate layer. I did omit the nuts.
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Home Town: Amsterdam, New York, USA
Living In: Cobleskill, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 23, 2009
Soooooooooooooo good. I, too, baked it in a bundt pan and it turned out wonderfully!
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Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 26, 2009
I followed this recipe to a T - I liked it, but found that layering the bundt cake (my shape of choice)as recommended - batter, topping, batter, topping - left me with a crumbling, sugary layer - perhaps the flaw is not in the recipe, but in my oven - next time I am going to reverse the layering and add some bourbon - yum!
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JT
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Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA
Living In: North Providence, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: Jan. 24, 2009
I made this for Thanksgiving this year and it was gone very fast. I used my own homemade apple butter and made a glaze from powdered sugar, butter, vanilla, and hot water.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 15, 2009
I was looking for a recipe to use some homemade apple butter in. This is it. I will make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 30, 2008
Really good and easy. For eating a day or two later, 30 seconds in the microwave does wonders!
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Cooking Level: Expert

Living In: Gobles, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 15, 2008
Definitely a keeper. I made this for dessert tonight. The weather was cold and wet and it was perfect. I didn't use the topping - we used a little Cool Whip - and I substituted about 3/4 cup whole wheat flour for white. I served the cake warm. Another idea is to top with chunky, warm applesauce or a broiled icing (coconut, nuts, brown sugar).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 29, 2008
A hit at the company potluck.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 14, 2008
This cake is really fantastic. I needed a recipe calling for Apple Butter and this far surpassed my expectations. I used Special K Cinnamon Pecan for the Bran cereal and subbed in 1 cup of canned pumpkin for the sour cream (my sister HATES sour cream and was convinced she'd be able to taste it). Turned out GREAT! I'll make this again over the holidays when family is in town!
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Cooking Level: Intermediate

Home Town: Kittanning, Pennsylvania, USA
Living In: Harrisburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 13, 2008
Fantastic recipe! I ran out of sour cream so I substituted 1/2 C of buttermilk and it was just superb! Thank you so much.
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Cooking Level: Intermediate

Home Town: Lowellville, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: May 27, 2008
This cake had great flavor and would be a nice treat for brunch or dessert. The only change I made was to add small chunks of apples to the batter before baking. I found the topping to be a little dry so next time I may add something to moisten it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 26, 2008
This recipe is perfect as written, I followed the recipe exactly and it is absolutely the best recipe I have used on this site. I made it as cupcakes and used the topping on the top only, I baked them for 25 minutes and they were perfection. I will definately use these as a brunch recipe! Thank you so much!
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Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA
Living In: Pipe Creek, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 20, 2007
This recipe was very very good! I made this for a coworker's birthday party and everyone loved it! I added the chunks of apple that a reviewer suggested and used my homemade apple butter. I will be using this one again!
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Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 10, 2007
A great cake that is super moist and full of flavor. This one is a keeper!
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Cooking Level: Expert

Living In: Sacramento, California, USA

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