Reviewed: Sep. 19, 2009

Mmmmmm...very good. This is a very dense cake, similar to the density of a muffin. Like other reviewers, I added 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1/8 teaspoon cloves. I whisked the egg, oil, and vanilla together before I added it to the dry ingredients. I baked it for 45 minutes but I think that might've been a bit too long as it seemed a little dry from overcooking. I didn't make the topping and served it with whipped cream instead.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Sep. 19, 2009

This is a very rich cake and oh so good!!! Left it out on the counter and everytime we walked by had another bite:)

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minette

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Reviewed: Sep. 18, 2009

My neighbor just gave me this recipe except using pears instead of apples. It's great but next time I'll add some cinnamon and maybe ginger. It is greasey so will probably sub apple sauce for some of the oil too.

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PESTEE40

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Reviewed: Sep. 18, 2009

very quick & easy recipe for visitors.

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Hind

Cooking Level: Expert

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Reviewed: Sep. 18, 2009

I just made this a little while ago! and it's great! Very tad on the sweet side,I didn't put the walnuts in but it's still great. The sweetness is STRONG but not over-powering,just almost,well,with so much regular sugar and brown sugar for the glaze,no wonder.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Sep. 18, 2009

excellent........everyone loves it, I added cinnamon, otherwise just wonderful the way it is. Thanks for posting recipe

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SHEREEB

Cooking Level: Intermediate

Home Town: Oxnard, California, USA

Living In: Greece, New York, USA

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Reviewed: Sep. 2, 2009

Great cake -- people at work loved it. Based on reviews, I did replace the oil with unsweetened applesauce; used 1 c brown sugar & 1/2 c white instead of all white; added 1 tsp cinnamon & 1/2 tsp pumpkin pie spice (probably could've added a touch more). All in all, very easy to mix up and tasted great. I also didn't skimp on the sauce -- made up and poured on all of it. Honestly, the best part! Next time, I might try only putting half on to absorb then giving it time to get just barely warm before pouring on the rest -- the top did have a gooey appearance and maybe having a cooled layer of sauce on top would help. But, I'll definitely be making this one again!

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LILAC_LILY

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Reviewed: Aug. 30, 2009

I made the substitutions suggested by Tulips N Truffles, and the recipe came out great! I would definitely try this one again.

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TECHTEACHR

Cooking Level: Beginning

Living In: Long Island, New York, USA

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Reviewed: Aug. 24, 2009

Everyone who tried this loved it! I left out the nuts, and I thought it might be too much oil, so I just put in the one cup of oil and put in milk for the other 1/4 cup of oil. It turned out great! Thanks for submitting this great recipe

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SANDY0225

Cooking Level: Expert

Living In: Muncie, Indiana, USA

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Reviewed: Aug. 11, 2009

I have to start off saying this is the first time making an apple cake. I followed the directions with a few substitutions as suggested by some reviewers. I used 3 large apples which equaled about 3 1/2 cups. I used half the oil and about 1/2 cup of applesauce. I mixed the oil and eggs well before adding the apples and I opted out on the nuts. The cake batter was dense, not too oily or sweet for me or my kids taste. However, the cake batter did taste a little too much like the baking soda and I know I only used 1 TSP. I forgot to add some cinnamon and other spices to the batter so added it to the topping. I also poked holes in the cake and slowly added all of the topping mixture to give the cake time to absorb it all.

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chef4five

Cooking Level: Beginning

Home Town: Denison, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Jul. 16, 2009

I had apple cake baked for a hundred at a big barbeque and looked for a recipe for quite a while. This was delicious and I've baked it twice already. The second time I cut some of the oil and sugar, substituted 1/3 whole wheat flour and added some wheat germ, and it was just as good and healthier. This will be a big favorite of mine.

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William

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Clearlake, California, USA

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Reviewed: Jun. 20, 2009

I really didn't like this recipe. I usually love any desserts but I couldn't even finish my piece of this cake. It was way too sugary and really greasy. I definitely won't be making this again.

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jenny27

Cooking Level: Intermediate

Home Town: Wisner, Nebraska, USA

Living In: Boulder, Colorado, USA

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Reviewed: Jun. 20, 2009

The people at work couldn't get enough! It was a little dense for my taste, though.

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senoramandi

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Reviewed: Jun. 14, 2009

Excellent, nice and sweet. I did use all of the glaze, waiting 15 minutes before pouring the other half on. I added slivered almonds instead of walnuts and 1/2 sultana raisins. I did use cloves, cinnamon and nutmeg.

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CORBAC

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Reviewed: Jun. 13, 2009

I made this for a brunch, and it was a big hit! I added about a tablespoon of cinnamon just to give it a little kick, and it was absolutely delicious.

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Elena

Cooking Level: Beginning

Home Town: Saint Paul, Minnesota, USA

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Reviewed: Mar. 29, 2009

This recipe ranks as one of my favorites. I do make many of the changes listed below: replace all of the oil with natural applesauce, use 1c whole wheat flour and 2c white flour, use 1c brown sugar and 1/2c white sugar, increase the amount of apples to 4-4.5c, add a heaping of cinnamon and pumpkin pie spice, and I reduce the topping to 3tbs butter, 1/3c skim milk and 1c brown sugar.

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amanlove

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Reviewed: Mar. 8, 2009

I took this dessert to a dinner party tonight and it was a hit! Based on notes in previous reviews, I made the following modifications: used only 1 C oil, 1.5 C sugar, and added 1 tsp cinnamon, 1/4 tsp allspice and 1/4 tsp cloves. I made the caramel glaze topping but there was way too much of it. I only drizzled about 1/3 of the sauce over the top of the cake. Followed the suggestion of a prior reviewer to blend flour mix & oil/eggs well before adding apples & walnuts, and the cake was perfectly moist, not too crumbly at all! It was sweet but not too sweet for our tastes. Everyone loved this and said that from now on this is what they want when I'm in charge of dessert. :)

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felicity

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Reviewed: Mar. 4, 2009

My best advice? Double the sauce! Don't put it ALL on the cake, save some to drizzle over each piece. I didn't use any fat in the cake, I used only 1 1/2 c sugar (instead of 2), 1 1/4 c unsweet applesauce (instead of oil) and 3/4 c egg beaters (instead of eggs). I used 4 c chopped granny smith apples and added tsp allspice and tbsp cinnamon. For the sauce I used my tub margarine (only 6 gm fat per tbsp) and it worked fine! This was one of the best desserts I have ever made. It's REALLY good warm and if you run out of sauce, use ice cream or frozen yogurt, YUUUUMMY!!! I think the fact that it was made lower fat made it taste EVEN better!!!

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Judy Jones

Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA

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Reviewed: Feb. 22, 2009

This is the second time I have made this cake and I love it. It is a very sweet cake, but wonderful with a cup of coffee of tea. The first time I made it exact and it was delicious. The second time I reduced the sugar and it was still delicious. I have had many compliments on this cake. Thank you for a great recipe.

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Deanna

Cooking Level: Intermediate

Home Town: Camden, Michigan, USA

Living In: Allen, Michigan, USA

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Reviewed: Feb. 1, 2009

This cake was a huge hit with my friends. I did try and add more apple than it called for and made the cake very crumbly. Stick with the amount it calls for and cut them in nice small pieces.

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