Reviewed: Oct. 27, 2009

This is great! I did replace 3/4 cup oil with applesauce - otherwise - no changes. Thank you!

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STEVECLEVELAND

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Oct. 17, 2009

This was very good and so simple to prepare. After reading all the reviews, I did substitute 3/4 c. melted margarine for the oil, and used brown sugar in place of half of the white sugar. I also spiced it up just a bit, with a pinch of nutmeg and cloves. My apples were Red Romes, and they did very well in this. I made a glaze of powdered sugar, milk and vanilla, and just drizzled a criss-cross pattern over the top. I will definitely make this again. Update, next day-omigosh, this is even better! It seems even moister and the flavors have blended beautifully.

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Paulalalala

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 15, 2009

This cake does not need frosting! It's a very good autumn dessert that is easy to make and tastes wonderful. I made this tonight for my bible study group and got rave reviews from all! I replaced all of the oil with applesauce and added a pinch of nutmeg, 1 extra tsp of cinnamon and 1 tsp of ground ginger as suggested by other reviewers. This was wonderful and moist! I will make this again for sure, thanks Judy!

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Oct. 14, 2009

This would be a five-star recipe if only it called for HALF of the sugar. I made this for a neighbourhood get-together and am so happy I halved the sugar. It was gorgeous with that amount, and totally sweet enough. A neighbour made the same exact recipe but followed it to a 'T'... I'm so happy she did b/c we were then able to compare the two cakes back to back. The one with the full amount of sugar was cloyingly sweet - way too sweet - and was denser and almost gluey. Mine was much lighter in texture, but still perfectly moist. I must admit that when making the cake I was a bit nervous as I'd never seen such a thick cake batter before. Don't fret - it is very thick but still works a treat. I will make this cake again and may even cut down the sugar some more, and will reduce the oil by 1/4.

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Diana Moutsopoulos

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Oct. 13, 2009

This was a really good cake and everyone that tried it loved it. I only gave it a four because the cooking time was way off for me, and it came out really ugly. I made a powdered sugar glaze to cover it up though, and it made it even better.

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carolynt885

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Reviewed: Oct. 11, 2009

Didn't care for this one at all. Sorry. The taste was just missing something and the texture was not right.

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Char

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Reviewed: Oct. 11, 2009

Tasty cake! I followed other reviewers and replaced half the oil with applesauce and cut the sugar to 1 cup. I chopped the unpeeled apples in my food processor. It's best if kept in the fridge. Great item to send in the kids lunch box.

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yoga4me

Cooking Level: Expert

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Reviewed: Oct. 10, 2009

I made this cake on Tuesday night, and it was a moist and tasty treat for the rest of the week! Rave reviews from friends and family. I didn't have enough apples, so I supplemented with some apple sauce instead, which I think contributed towards it being so moist. I ended up baking it for 65 minutes, far longer than the suggested 30 minutes.

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Jillybeens

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Reviewed: Sep. 30, 2009

Very delicious, moist, easy cake. I did add about a 1/4 cup of milk though. The batter seemed a little dry to me.

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Ellen

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Reviewed: Sep. 28, 2009

My family loved this. Used 1/2 c oil, 1/2 c white sugar and 1 c brown sugar, and it was still a bit sweet. Next time I may omit the white sugar. Kept the skins on the apples. Also added about 1/2 tsp ground ginger. Baked at 350 for well over an hour.

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TFRach

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

Very good! Husband tried real hard not to ask for a second piece. I used fresh farm apples. I didn't have any nuts on hand, but will add them the next time i make this. I will also try some golden raisins too! Thanks for a great recipe!

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Alina H.

Cooking Level: Expert

Living In: Leesburg, Virginia, USA

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Reviewed: Sep. 20, 2009

Used a suggestion from one of the other reviews and substituted butter for the oil and decided not to peel the apples. My family and friends want more...lol

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arkmomy

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Reviewed: Sep. 19, 2009

I've been making this apple cake for many years and have never had it fail. For my own personal taste, I usually add an extra teaspoon of cinnamon, as well as 1 Cup of chopped pecans or walnuts. Raisins are also a nice addition. I usually use about 1/2 cup. The dough will be very stiff and require mixing by hand with a heavy duty wooden spoon. You can use a 9 X 13 greased and floured pan or a 10-12 Cup Bundt Pan. If using a bundt pan, bake at 350 degrees for 55 to 65 minutes or until the cake tests done using a toothpick or cake tester inserted about 2 inches from the edge. Tester should come out clean (free of dough). Also, if using a bundt pan, you will have to scoop dough from bowl and pack it evenly into cake pan. This is easy to do if you wet your hands first.

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DonnaL

Cooking Level: Expert

Home Town: Neptune, New Jersey, USA

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Reviewed: Sep. 19, 2009

This was easy enough for my 13 year old to put together and good enough to repeat. Top with a homemade carmel sauce with whipped creme for a fancy dessert, or dust with powdered sugar for a less sweet, delicious dessert. A very good recipe, thank you!

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Sep. 18, 2009

Be sure to put LESS oil and MORE apples and it will be perfect!

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ConnieHR

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

Yum!! I just added a few more apple pieces than required. Makes a nice firm batter. Taste wonderful!! Easy to prepare as well.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Sep. 18, 2009

I've been making this for years, too. This recipe is my favorite part about this time of year. The "batter" is supposed to be thick like cookie dough and it would be good if they would tell you that. I have found that the cake actually has a slight cookie-like crunch to the crust that really adds to its overall deliciousness. While the oil is a healthier way to make the cake, using melted butter makes it come out SO much better. Feel free to use up to 1/4 cup less butter than indicated, too. I first stumbled upon this recipe as one for a Bundt pan and that is still the way I make it. I drizzle it with a bit of glaze before serving. I've often thought that the addition of some cranberries could really be nice, too.

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LivsNana

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Reviewed: Sep. 15, 2009

We reduced the sugar to 1cp, also used 2 bread loaf tins so the baking time was longer, SMELT GREAT!! Tasted great too!! Thanks for this recipe!

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Leeshe

Cooking Level: Intermediate

Living In: Taber, Alberta, Canada

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Reviewed: Sep. 9, 2009

I love this recipe. I reduced the sugar to 3/4 cup and used raw Turbino sugar instead of white sugar. I replaced the oil with unsweetened applesauce and left the peel on the apples. It was fantastic!

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jgracefrank

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Reviewed: Sep. 8, 2009

A good recipe. I cut the oil down to 3/4 of a cup like the reviews suggested but I found my batter too dry at the end. Because it was so dry I added some milk until it pulled together nicely. The cake turned out great and was very tasty.

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fritzter

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