Reviewed: Oct. 22, 2009

Loved this cake. Of course changed a little-- 3/4 cup chopped pecans, 1/2 cup oil, 1 cup applesauce, lots of cinnamon and some nutmeg as well (unmeasured)... had 7 small getting-soft Pink Lady apples, but ended up just coring, slicing and roughly chopping... the peels didn't make a difference. Also I think the directions to beat eggs and sugar *FIFTEEN* minutes had to be wrong-- I had it in the stand mixer for maybe a minute and it turned out great. Baked 50 min. This cake was widely praised as being not overly sweet, very moist, and having great texture. Thank you Ann!

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Georgette

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 19, 2009

Extra apples???? Had to go out and buy more just to make this fantastic cake again! Doubled the cinnamon, and diced the apples, peels and all. We can't get enough of it.

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elsie a brown

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Reviewed: Oct. 15, 2009

Wow!!! This cake is amazing. Light, fluffy, flavorful - everything you'd want in a cake. I cut the sugar to 1 1/2 cups and replaced 1/2 the oil for applesauce. Cut the apples and don't skimp on the beating time. You'll get a winner.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 14, 2009

very good. moist, appley, cinnamony. beating the eggs & sugar for 15 minutes is necessary to keep this cake light & fluffy, otherwise it will be dense. if you will be adding a frosting, i suggest you cut down the sugar. without frosting, it is delicious the way the recipe is written. i cut the recipe in half, baked in a 9X9 baking pan for 35 minutes. excellent.

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Susan

Cooking Level: Expert

Living In: Plymouth Meeting, Pennsylvania, USA

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Reviewed: Sep. 25, 2009

I made it as stated, just omitted the nuts (cause of other kids at school with allergies) and it turned out FAB!!! I had to pick all the apples from our trees so I have a ton. This is a perfect easy recipe to use for them. THanks for posting this.

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AlberniBCLady

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

I came on looking for an apple recipe that didn't require a crust and found this. I was NOT disappointed:) I took it to a church fellowship this evening and everyone had good things to say! The only thing I changed was leaving out the nuts and adding nutmeg. (I always add nutmeg when a recipe calls for cinnamon). The cake was moist and the sweetness and tartness was very well balanced. I'll be making this again for sure!

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SweetzeeKeatzee

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Reviewed: Oct. 10, 2008

Yummy! Moist from the apples and cinnamon-y! Smelled great in the oven! Note: I used a little less cinnamon and sugar.

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Emmy

Cooking Level: Beginning

Home Town: Pasadena, California, USA

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Reviewed: Jun. 23, 2008

It was too sweet, and kind of like eating a sponge. Won't make again.

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bbbrandy

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Reviewed: Jun. 3, 2008

Good cake. Too sweet even with GS apples. And it might have had something to do with what I did, but it crumbled and was hard to cut (probably because apples were sliced instead of cubed). Not too many second helpings with this one though. Maybe I'll try tweeking it a little next time. Thanks for the recipe.

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Alicia's Mom

Cooking Level: Expert

Living In: Santa Maria, California, USA

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Reviewed: Jan. 21, 2008

I agree that this is a 5 star cake. I made some alterations (which don't always work) but did with this recipie :) (I just wonder if mixing the eggs & sugar for 15 minutes is really necessary, rather than a shorter period of time. I plan to experiment that in the future.)

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Jamie Bower

Home Town: Hartford, Wisconsin, USA

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Reviewed: Dec. 23, 2007

Very moist cake, not too sweet. But you must beat the eggs and sugar for the full 15 minutes.

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Theresa

Cooking Level: Professional

Home Town: Lufkin, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Nov. 20, 2007

Everyone absolutely loved this recipe!!! I made it for my brother-in-laws birthday and it was a huge hit. My sister-in-law said she thought it was the best cake she had ever eaten. I made a frosting with creamcheese, powdered sugar, and cinnamon that complemented the cake very well. Will make again. Thanks

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rana

Cooking Level: Expert

Home Town: Asheville, North Carolina, USA

Living In: Taos, New Mexico, USA

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Reviewed: Aug. 28, 2007

This is one of many apple cake recipes I've seen. So, I was disappointed a bit. But the cake was very good and I liked it very much.

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Wannabebettercook

Cooking Level: Intermediate

Home Town: Tokyo, Tokyo, Japan

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Reviewed: May 3, 2007

I was sure surprised about the huge amount of apples and very little batter but this cake baked just perfect. Very delicious even without the nuts and cinnamon (personal preference - don't care for either). It got a bit soggy on the bottom on the second day - any suggestions? Unfortunately I don't know what kind of apples I used (they were very big and red-green :) ) and I liked the sweetness of the cake just fine, but some of my guests mentioned it would be too sweet. I assume I used sweet tasting apples and would cut the sugar down next time I bake it. If I use tart apples I'll stay with the suggested 2 cups. However – thanks for this really tasty recipe, it is sure a keeper (for me and my guests). By the way – it served 18 people as dessert with vanilla ice cream.

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Caljane

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Devils Tower, Wyoming, USA

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Reviewed: Mar. 31, 2007

I loved this recipe as is. My family enjoyed it and I will definitely make this again. I did dice the apples up into small pieces and that made a lot of pieces but it made it so you got apple in every bite. I also doubled the topping to make it cover more of a 9X13 pan. You could do it either way, but I love sugar/cinnamon mixture. I will make this one many times over, and after one time I made a second the same day for company. Loved this one!

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Carolelaine

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Reviewed: Mar. 24, 2007

This came out delicious while my whole house smelled great. The only change I made was to leave out the nuts because I don't like nuts. I added 3/4 cup extra flour. I was nervous because of what others wrote about too much sugar, but I tasted the batter and felt that I needed to add even. I added about 4 tablespoons and it really came out perfect. I did use granny smith (sour) apples, though, so perhaps that's why it needed the extra sugar.

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Cooking Sisters

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 17, 2007

This cake was very good. It was so moist and loaded with apples. Even my husband loved it and he doesn't like anything that isn't chocolate. I will definately make this cake again.

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