Reviewed: May 20, 2012

Awesome! I baked this in a bundt pan without the cinnamon suger topping and it was still sweet, moist and delicious.

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Reviewed: Apr. 28, 2012

This cake was very easy to make. It came out great. My only complaint is for me it was a little bit too sweet. I think next time I would use a little bit less sugar and maybe tarter apples or soak them in lemon juice first. Other than that, the cake was a hit and it went fast. Also I made much more topping than called for in the recipe.

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tangobaby

Reviewed: Feb. 25, 2012

My first trial was also my first cake ever, turned out so well until I impressed myself! lol.. my husband and his colleague looked enjoy it too. Because the oven is small, I adjusted the recipe by using 1/4 of each ingredients, plus pour about 80 ml of milk. So far I tried 3 times already. Satisfied!

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aktifistri

Reviewed: Feb. 19, 2012

Fabulously delicious! Next time, I will substitute brown sugar for white sugar to sprinkle on top! My family loved it!

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lyumsmom

Reviewed: Feb. 11, 2012

made this for a family gathering,, everyone went back for seconds,,no left overs,,i followed the directions exactly,,,i will be making this again tomorrow for another family gathering huge hit with my crowd !!! ( i used Macintosh apples)

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angelamary26

Reviewed: Jan. 25, 2012

This was an easy, delicious, moist, and somewhat healthy "cake," though I did make some adjustments per other reviewers and my own tastes. I cut the recipe in half and used an 8x8 pan. I used 2 apples, white whole wheat flour instead of all-purpose, 1.5 tsp cinnamon, 2/3 cup sugar, 1/3 cup vegetable oil, and no nuts. If you eat this for breakfast, as we did, you can cut the sugar even more to 1/2 cup and I'm sure it will still taste great.

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rookiecook

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Sunnyvale, California, USA

Reviewed: Dec. 24, 2011

Loved this cake, easy, quick and great texture, and it's great to find a dairy-free recipe that tastes so wonderfully moist and creamy. After following the recipe faithfully the first time, I made a couple of small changes; I don't know if it was the apples I used (very ripe) or the sugar, but it came out way too sweet for my tastes, so i cut the sugar to 1 cup and continue to use very ripe & sweet apples and it works wonderfully for my family! I also cut the oil to a half cup as i found that it was more than enough. Thanks for sharing this.

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Paola

Reviewed: Dec. 23, 2011

This was my first ever attempt at baking something, and considering I was working in metric without a kitchen scale, it came out great. The apples were very juicy, and everyone enjoyed this cake. I followed the recipe except for not using vanilla and cinnamon, both of which are hard to come by where I live...

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Chef Drew

Reviewed: Dec. 22, 2011

easy and so delicious -it got eaten so fast,I had to make it two days in row!

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littlekat

Home Town: Bolinas, California, USA

Living In: Amston, Connecticut, USA

Reviewed: Dec. 18, 2011

Oh my gosh, this recipe is absolutely awesome! I made the cake as written with no changes. I did although change the topping a bit. Brown sugar, butter, cinnamon and a little white sugar. This cake just like a good apple pie. I would highly recommend this one to everyone. Thanks Ann...

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