Reviewed: Nov. 25, 2008

I didnt like this At all. I even reduced the oil due to other reviews and it was still too oily. I put this in a 9" cake pan and I had some extra batter, so I put the rest in to cup cake pans. The cupcakes turned out better because they didnt seem so oily. If you are going to make this I suggest making it as cupcakes rather than a cake.

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Emzyjeanie

Cooking Level: Expert

Home Town: Brookfield, Vermont, USA

Living In: Ashland, Ohio, USA

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Reviewed: Nov. 9, 2008

I made this cake today for the first time and I was not impressed. The batter was more like "cookie dough" and when I added the apples, it got "sticky". Also, it took over an hour to get done. My husband didn't think much of it. I probably won't make this one again...I will try other recipes though. I don't give up that easily.

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CookieLady65

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

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Reviewed: Oct. 27, 2008

All in all, it was a tasty cake considering how extremely easy it is to throw together. It also makes your whole house smell wonderful while it's cooking! Everyone really seemed to like this except for me. I guess because I am a "texture" person and I thought it was too mushy. I actually reduced the oil to 3/4 cup and I'm very glad I did! I would make it again sometime and either add more flour or cook it longer than the recipe says too.

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2008

this was a easy cake too make i took all suggestions offered and added nuts (1 cup) and sprinkled oatmeal on the top (1/4 cup) and added extra flour (1/4 cup) to prevent it from becoming runny. all in all it was delicious and easy too make...perfect!

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ambermarieireland

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Reviewed: Oct. 14, 2008

This cake was so very good!. Good way to use up those apples from the apple orchard this time of year. I cut the recipe in half using the recipe calculator they give you and they dont change the pan size only the ingredients. I didnt realize that until after I greased and floured the pan but oh well this was still awesome!!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Sep. 15, 2008

Yummy. Easy to make except for peeling and dicing the apples- but well worth it!

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Curly Sue

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Reviewed: Sep. 15, 2008

This is a great cake. I made some changes, based on some of the reviews: I used only 1.5 cups sugar (would have made half of that brown sugar if I had any), and I used 1/2 cup butter and only 1/4 cup oil. I also added pecans. It's delicious.

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lisahnadew

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Reviewed: Sep. 7, 2008

Excellent! Like others, I halved the oil, but used butter instead. I also spiced it up a bit more with fresh ground nutmeg and a tad of cloves and added 1/2 cup chopped walnuts. YUMMY!

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PAMHI

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Arlington, Texas, USA

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Reviewed: May 13, 2008

I substituted half the white flour with whole wheat (my secret ingredient), half the white sugar with brown, and half the oil with applesauce. Two good-sized Granny Smiths were the perfect amount. Shared this yummy cake with family, friends and co-workers. It was a big hit! Next time I might try a drizzle of caramel sauce over the top, or maybe add nuts. Any way you try it, it's DELISH!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: May 11, 2008

This cake made the house smell delicious but unfortunately I found it had way too much oil and cinnamon. Most reviewers have suggested cutting back on the oil among other things but I made it exactly as per the recipe's instructions to make for an accurate photograph. I made it for my mum on Mother's Day and hardly anybody went for a second slice like they do for my usual cakes. I guess we are not big fans of cinnamon so I probably won't make this one again.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: May 3, 2008

This was moist and delicious! My family really liked it and I felt good about them eating it because I overloaded it with apples and it still turned out great. My son said it didn't have enough spices so I will try it again with more apple pie spices.

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JJ Conant

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Reviewed: Mar. 19, 2008

5 stars with alterations - 3/4 c oil, 3/4c brown sugar and 3/4 c white sugar. I also added 1 t mixed spice. I like this cake more than some apple cakes because it holds its shape well - it's not all soft like a German apple cake.

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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Mar. 2, 2008

Well, I was kind of curious about what would happen if I substituted the oil with 1 cup of unsweetened homemade applesauce, and it still turned out SUPER! It was moist, chewy, sweet...my family loves this cake--and it didn't turn out gooey at all for me!

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Sweetie Makie

Cooking Level: Expert

Living In: Fullerton, California, USA

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Reviewed: Nov. 21, 2007

This recipe is delicious! The cake is very moist and my family LOVED it! It was gone within 2 days! I made a simple glaze to drizzle over top, which added to the subtle sweetness of the cake.

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Cupcake Queen

Cooking Level: Expert

Home Town: Shippensburg, Pennsylvania, USA

Living In: Chambersburg, Pennsylvania, USA

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Reviewed: Nov. 11, 2007

This was delicious - very moist! I also used 1/2 applesauce for oil and 1/2 brown sugar for white.

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Stacey

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Reviewed: Nov. 5, 2007

Made this yesterday for a birthday party, everyone loved it! My daughter (16) had two pieces before I even had the chance to serve everyone. My two year old nephew would take a bite then say, "good cake! I want more!". Used other hints and cut down on the oil and used apple sauce and also added struesel topping-this was awesome!!! Thank you so much!!

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dwcooks

Cooking Level: Intermediate

Home Town: Cranston, Rhode Island, USA

Living In: Pawcatuck, Connecticut, USA

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Reviewed: Oct. 31, 2007

I've made this cake twice in the last few weeks. It's very easy and sooo tasty. The hardest thing is peeling and cutting up the apples! The only change I made is to slice the apples instead of dicing them. Don't think it matters much either way. Oh, and I served each piece with a large dallop of whipped cream. Yum! I made it Sunday for my mom's birthday dessert. She is 84 now and insisted on taking a large piece home. Very very good. Thanks!....an update 10/06/08 I made this again on Sunday, this time I used a 1/4 cup less oil and I still sliced the apples instead of dicing. Mine took just about 38 minutes. Once again, very very good!

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Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Highland, New York, USA

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Reviewed: Oct. 17, 2007

outstanding! Made it with changes suggested. Replaced 1/2 cup of oil with applesauce, replaced 1 cup of the two cups of sugar with brown and added 1 cup chopped walnuts. My cake was moist and full of flavor. Be sure to put in a dash of nutmeg and a bit extra cinnamon.

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TANIA54

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Davenport, Florida, USA

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Reviewed: Oct. 14, 2007

I incorporated suggestions from multiple reviewers, and really enjoyed this cake. Changes: I left the apple peels on, substituted applesauce for half of the oil, replaced half of the flour with whole-wheat pastry flour, reduced sugar to 1.5 cups (using a combination of white and brown sugar), added 1/2 tsp nutmeg, and added 1 cup chopped walnuts. The cake turned out nicely, and after leaving it on the counter in a covered container I liked it even better the next day! However, even after reducing the sugar I found the cake to be too sweet. Next time, I'll reduce the sugar even further.

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REDLOON

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 7, 2007

I left out 1 tsp of the cinnamon, otherwise it's too strong, and I added 1/4 cup of oatmeal. Instead of oil, you can use butter for a nice rich flavor. I used the suggestion of baking for 20 minutes, then covering the cake with a crumble topping (1/2 cup flour, 1/2 cup sugar, 1 tsp cinnamon, 3 tbsp butter) and baking 15-20 more minutes. YUM!!!

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Suzanne

Cooking Level: Intermediate

Living In: Easthampton, Massachusetts, USA

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