The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 21, 2006
Everyone loved this one! I used 1 cup of brown sugar and 1/2 cup of white sugar for the cake, and I added 1 teaspoonful of ground cinnamon. Next time, I'll use less sugar and take the cake out sooner than 40 minutes. Thanks for a tasty recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 18, 2006
I like spice in my apple cake so I added a heaping tablespoon of cinnamon. I used tart green Granny Smith apples. Make sure to mix the flour and the oil mixture well before adding apples and nuts. That should stop the problem of "crumbling" that some people are experiencing. I baked this in a 9X13 stoneware baking pan. It came out moist and stayed that way for days. I used dark brown sugar in the topping and added 1/8 tsp of salt in the glaze to make the tongue more receptive to all the flavors (a baker's trick). Be prepared to have trouble putting the fork down!! This is habit forming!
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Cooking Level: Expert

Living In: Clayton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 17, 2006
Delicious and simple to make! I reduced the oil to 3/4 cup and added 1/4 milk (I thought it called for too much oil) and cut the glaze by 1/2 (you don't need to add all that butter to make it yummy). I will be making this one again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 25, 2006
Very good and easy recipe. My husband would give it 5 stars, it was too sweet and wet for me with the glaze. I would make it again for him and skip the glaze on mine.
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Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA
Living In: Canisteo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 29, 2006
I LOVE this cake, as does my family especially my son-in-law and that is always a plus. Quick Easy what more could you ask?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 27, 2006
BETTER then GREAT!!!!! The entire family LOVED it! A VERY thick batter, but WELL worth the time! SOOOO GOOD!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 15, 2006
My family loved this so much. This has to be one of the best apple cakes we have ever had. Some of my family even ate it with ice cream, that was to die for!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 1, 2006
Awesome. Great cake! Taste's even better the day after it's made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 18, 2006
this is a wonderful cake!!! I did as suggested by a previous review and only added 3/4 c. oil and 1/2 c. applesauce. The cake is still very moist and I love the consistency. The glaze is a great addition and very tasty. Thanks for the great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 5, 2006
I have made this several times and keep forgetting to review the recipe. I really have nothing new to add except that this cake truely is wonderful! It is one of those cakes that just keep getting better and better each day. I stick pretty closely to the recipe except I do add some cinnamon. I chop some of the apples in small pieces and leave some in larger chunks. I also omit the walnuts because my DH does not like them. But definitely try this one. It is a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 0 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 10, 2005
The batter was so lumpy, almost like cookie dough, that I had to press it into the pan with the back of a spoon. I knew something was wrong, but baked it anyway. It came out the same way: crumbly like oily sugar. What on earth did I do wrong? I may make it again because there is just no way that anyone would have given this five stars, NO WAY, so I must have messed something up. I'll update my review if anything changes next try.
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Home Town: Elk Grove, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 7, 2005
This cake is GREAT!!! I have made it several times for my co-workers and my boyfriend's co-workers and they all can't stop licking their lips and fingers. I add cinnamon on top of the cake prior to baking and I don't peel most of the apples. Also, when chopping the apples I mostly make the pieces decent sized so they can be seen and tasted with each bite of the cake. Easy recipe! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 2, 2005
Do not try to make this as a bundt cake. Way too moist. I will give this five stars, although I threw mine away. I was so sad I didn't use the pan called for in the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 24, 2005
Oh wow! I'd never made a fruit cake before, but this turned out so good! Very moist. I shredded the apples instead of chopping them, and used a cinnamon buttercream icing on top. It turned out great! Thanks!
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Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 21, 2005
I made this cake as directed, except I used about 1/2 cup unsweetened applesauce and 3/4 cup oil rather than 1 1/4 cups of oil (that's a LOT of oil). Also I added some cinnamon to the batter, yes, it was very thick! I've nothing bad to say about this recipe, I just wasn't really wild about it. I thought the glaze seeped in a bit much too, and I didn't even use all of it, maybe I should have cooked it longer, I don't know. My husband will take it to work in the morning, and I'm sure it will get eaten...but I don't think I'll make it again.
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Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA
Living In: Mechanicsville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 17, 2005
Alright here goes...When the recipe said thick it meant THICK. The consistency of the batter (if such it could be called) was slightly thinner than a sugar cookie dough. In fact I would say it was possibly the same consistency. If you are thinking about making this "cake", it is wonderful. Many reviews said that it was not attractive. I have to disagree. I thought it was absolutely wonderful. Thanks for the recipe Deb!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 1, 2005
This recipe is so easy to make and has gotten rave reviews from everyone who has tried it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 26, 2005
Usually when I make a 9 x 13 cake some of it ends up getting thrown away - Not This One! The kids were fighting over the last piece and the husband guy loved it too! While I was mixing the batter I thought that maybe I had left out some of the ingredients as it was VERY thick (I read in the directions that it would be thick but this was thick thick!) I baked it anyway and it came out perfect! The only changes that I made were adding some cinnamon (can't have apples without cinnamon can you?) and substituted pecans for walnuts just cuz thats what I had on hand. The carmel glaze was fantastic - do not omit this step! Thanks for a keeper recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 26, 2005
Oh my goodness is this good! After several field trips to apple orchards I had more apples than I knew what to do with. My 4 year old daughter wanted to make an apple cake. My mother had just made one a month or so ago that was really good but I just didn't have all the ingredients on hand so I went searching. I'm SO GLAD I found this recipe. This cake is SO moist and I didn't find it crumbly at all. The only change I made was adding a little cinnamon just because I like it. If I made it again I might decrease the amount of glaze a bit. I really like it but don't know if it needs it. I'd maybe make 1/2 - 3/4ths of it. It's rich and sweet and I think I ate 1/2 the cake yesterday. It's one of those things I keep cutting a little piece of and nibbling on. I can't resist. I like it with whipped cream and I like it cold the best. I noticed some reviewers left out some oil and then thought it was dry. There's really not a lot of moisture in this cake except for the oil and eggs. Also, I think the apples probably need to be chopped decently or it would make the cake crumbly. I'm off to have another piece now!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 13, 2005
This cake was ok. Its basically a basic yellow cake with apples and sugar baked on top. Not as good as the traditional Dutch variety that my oma made. Make sure you flour the pan too or else it won't come out
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Photo by CAIROTAIVA

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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