Reviewed: Apr. 13, 2012

this cake hot outof the oven poke holes in top and take warm apple butter poured over the top and game over this cake rocks.

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Reviewer:

faithenough4five

Cooking Level: Expert

Home Town: Brainerd, Minnesota, USA

Living In: Kalispell, Montana, USA

Reviewed: Dec. 20, 2011

This was good, but not an "Oh, wow!" for me.

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gertrong

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Nov. 30, 2011

I made muffins out of this recipe. I used APPLE CIDER apple butter and I cut the sugar in the actual bread recipe in half. For muffins, there was a little too much topping (and imo, I think the topping needs butter, more like a streusel) but I'm not complaining. ;) I can't stop eating it. Quite moist, slightly chewy and VERY flavorful, one of the BEST quick breads I've had in a long time.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 30, 2011

Wow!! This recipe is what made me become a member!! #1) This site has never done me wrong. #2) This cake was amazing!! It was gone in a day (twind 10yr olds & my husband) - with begging for more! Although I did not have anymore Apple Butter, I did have a jar of Pumpkin Butter that I used and it was just as yummy !! Thankyou

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Reviewer:

Trish

Reviewed: Oct. 13, 2011

I was disappointed with this. i did not like the topping at all, in my opinion walnuts or no nuts would've been better than pecans and it had too much nutmeg . I had a lot of topping leftover as well and put it on quite thick. The cake was nice and moist though.

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Reviewer:

BB34

Cooking Level: Expert

Reviewed: Sep. 25, 2011

This turned out absolutely amazing! All who tasted it said they could not have just one piece! My husband didn't even know that apple was in it. Which means I can now substitute applesauce for butter in any recipe and he won't know it. I couldn't get the layers right, but don't worry, it doesn't make a difference.

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Reviewer:

sofster00

Cooking Level: Expert

Reviewed: Sep. 17, 2011

The recipe as written has 2x as much sugar as I'd want! So minus a few stars for that. I made it healthier with whole wheat flour, reduced the butter a little, plain Greek yogurt instead of sour cream, and cut the sugar in HALF - it was still a little too sweet for my tastes. Otherwise it was moist and tasty, will make again - with less sugar.

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Healthy chef

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

Wow, I was NOT expecting this cake to be this good!! I just wanted to use up my apple butter, but now I feel like I should buy some more just to make this cake again!! It is so moist, and the brown sugar in the middle makes it so very flavourful with the cinnamon...WOW...really perfect texture and taste! Thanks for sharing this amazing recipe!

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Reviewer:

MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Sep. 11, 2011

Being from the Midwest, I love apple butter but I'm the only one in my house that likes it. I didn't want the jar to go to waste so I thought I'd give this a try. I bake a lot and my husband said this was crazy good. They only thing I did different was add about 2 cups chopped apples right into the batter. It took almost 15 minutes longer to bake than suggested. Not sure if that was due to the added fresh apples which do add moistured. But this was a do over for sure.

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