The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Taber, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 8, 2009
Made this for dinner tonight and enjoyed it very much. Have made similar cakes but think we prefer this one. After reading other reviews I used 1/2 melted butter rather than all oil and had to cut back on sugar some. Did not have enough apples so added raisins and next time I think I will also add some halved fresh cranberries. It has many options.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 8, 2009
Great recipie, I reduced the sugar to 1 cup and used half cup applesauce and half cup oil. Also added 1 cup chopped walnuts. Yum !!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 24, 2009
Excellent recipe, not too much work. Mine took a lot more baking though, after 30 minutes it was well browned on top but not cooked in the middle so I had to turn the temperature down and cook it for another 25 minutes. I have an electric fan oven, but it is getting old now. Tasted delicious, especially warm with walnut ice cream!
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Photo by mmsparkle

Cooking Level: Intermediate

Home Town: Poole, Dorset, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Jul. 31, 2009
This is delicious and one of the easiest cakes I've ever made! I had to make a few slight changes (because I have a tendency to start baking/cooking without checking first if I have all the ingredients...) I used 1/2 c oil and 1/2 c non-fat vanilla yogurt and 1/2 c sugar and 1/2 c brown sugar. The texture was perfect, and the cake was super moist. I baked mine for 30 minutes exactly.
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Photo by Bird
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 30, 2009
OMG this is sooo good! Very easy, and I just used one mixing bowl! When I saw the batter, I was afraid that it was going to be dry, but it was very moist! I did, however, lessen the amount of oil to 1/3 cup, the sugar to 1/2 cup and cinnamon to 1/2 tsp.. it came out perfect! :) Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 14, 2009
it was tasty and sooooooooo tender and I will make it again and again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 2, 2009
This is a good recipe. The first time around I used a low fat soy oil. BIG MISTAKE. It came out too mushy and couldn't hold shape. I threw almost the whole cake out it was a complete failure. BUT 2nd time I used 3/4 cup of Canola oil which worked well. I used half white half brown sugar. I also sprinkled some extra cinnamon on top, which was a nice touch. I baked it for 40 mins in a 10X14 (aprox) 1" pan. A little difficult to cut, but delicious and will be happy to offer it to friends.
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Photo by Food Dreams

Cooking Level: Intermediate

Home Town: Pinole, California, USA
Living In: Ikebukuro, Tokyo, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 27, 2009
My family loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 15, 2009
This cake was really good! Instead of 1 cup oil I used 1/4 cup oil and 1/4 cup melted butter. I also reduced the sugar by a little over a 1/4 cup using a mix of brown and white sugar and I think I'll use even less next time. The middle of the cake didn't cut very smoothly but the rest held together fine. I baked it in a 9 inch round cast iron pan and so the cooking time was longer.
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Maj
Photo by Maj

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 5, 2009
So awesome!
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Photo by Jessie

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 1, 2009
Wow, this was really moist, delicious cake! The cinnamon really added depth and the moisture added by the apple was so good. I will make this cake again.
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Photo by Cemetery

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 22, 2009
AMAZING!!!! Even after my attempts at making it a little healthy!!! I used wholemeal SR flour as well as the baking soda. I substituted half a cup of applesauce for half a cup of oil and cut out about half a cut of sugar. Really yummy! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 18, 2009
I made this for the youth group at my church and it was literally gone in less that 2 minutes. One of the students actually picked up the dish it was in and licked it. I will be making it again!
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Photo by Mariakins

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 4, 2009
Delecious. Everyone loved it. Not a single piece was left. I added 1/2 ts nutmeg. No additional changes. Turned out great. Absolutly will make it again and agian. Very easy also. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 24, 2009
This turned out great very moist!. I did have to cook 1hr.10 minutes cause everyones oven is different will make again and add pecans and coconut
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Photo by Bread Daddy

Cooking Level: Expert

Home Town: Jesup, Georgia, USA
Living In: Columbus, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 18, 2008
This cake is great! I followed other suggestions and did 1 cup white sugar, 1 cup brown, and also used less oil. So moist & delicious.
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