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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2K4TE

Cooking Level: Intermediate

Home Town: Kittanning, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

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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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Charlotte1203

Cooking Level: Intermediate

Home Town: Lowellville, Ohio, USA

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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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Mrs. Beiss

Cooking Level: Intermediate

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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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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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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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Megan

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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Reviewed: Nov. 10, 2007

A great cake that is super moist and full of flavor. This one is a keeper!

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Time4Tea

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Nov. 1, 2007

This cake was soooo good. I used oatmeal instead of wheat germ, and put slices of a honeycrisp apple on top before i baked it. The cake turned out very soft and stayed that way for a few days after (until it was gone). Next time I'll add apple chunks into my batter. Great recipe!!

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amesalk

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Reviewed: Oct. 22, 2007

This cake is just scrumptious. And Very moist. I've baked this cake twice this week for other people. Everyone loves it. Excellent served with real whipped cream on the side. Thank you for this wonderful recipe.

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Nadelle

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Reviewed: Nov. 29, 2006

Very good. The cook time was a little long for my oven so use a toothpick to remove as soon as it is cooked through to retain as much moisture as possible. I will definitely make this again next fall to use up my extra apple butter.

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betsygoldstein

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 12, 2006

Delicious, and not difficult to make! I just made this for my husband's birthday and everyone raved about it. Very moist, and definitely no need for icing. Yum!

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OSTRICH36

Living In: Whitby, Ontario, Canada

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Reviewed: Oct. 8, 2006

I was looking for a good fall dessert recipe to make for a group we have over each Thursday night. I made it at night to test it out and so my family had it warm. I didn't like it warm as much as I liked it the next day when it was cold. It had a very moist texture. BUT, I don't think I would consider this a cake really. It is more like a coffee cake or dense like banana bread.

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JB

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Reviewed: Sep. 2, 2006

Very good. Will make again.

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BC1095

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Reviewed: Jul. 25, 2006

I didn't change anything in the recipe and it was perfect. No one will ever know there is wheat germ in it! Very good.

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Here it is

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Reviewed: Jul. 24, 2006

I made this recipe while working in the kitchen at Camp Katrina for 60 people. Everyone loved this cake. For days everyone raved about this cake. Delisious as is!!!

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Catherine

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jun. 15, 2006

I used wheat germ thinking the bran might dry this cake out. It was very moist and enjoyable.

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Marie C.

Cooking Level: Expert

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Reviewed: Jan. 19, 2006

Outstanding recipe for a great coffee cake for a brunch. I added 1/2c. of cinnamon chips and a chopped Gala apple- Excellent!

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Brynners

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Songtan, Kyonggi-Do, South Korea

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Reviewed: Oct. 18, 2005

I took this cake to work and it was gone in 2 hours. Everyone raved and it was so moist! Thanks for a great recipe.

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Katie

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Reviewed: Jul. 11, 2005

This was a good coffee type cake - but for me it was not as good as the "Graham Struessal" cake found on this site. I had given that cake FIVE stars and for some reason - I suppose because they are both coffee type cakes - everyone in my family said "It is not as good as the cake you made last week". I will probably just stick to that one - although this was tasty. So..because of that I need to give this FOUR!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Apr. 19, 2005

This was actually a lot better than I expected it to be. I was a little hesitant about not adding any frosting but it really came out quite good. The chopped nuts really added a nice flavor, and the spices in the topping were great. I made this for my grandpa's 81st birthday since his favorite cake is spice cake, and he loved it.

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