Reviewed: Jun. 19, 2008

Made this for my friend's birthday :) She loved it!!! I followed this recipe except i added some raisins. I thought that it had way too much oil. you can see it all on top when it was baking. Next time if i make this i think i will add 2 tablespoons of milk.

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Reviewer:

Lena

Cooking Level: Expert

Reviewed: May 26, 2008

Loved the ease of this recipe and the results were awesome (note PAST tense, since it did not last but a couple of hours)! Searched for a recipe to use up some apples and found this one. Am glad I did. Took cake to a Baptism party and it was devoured with everyone requesting the recipe. Wow, what a find. Thanks, Deb. This one is going into my favourites!

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Reviewer:

CanadiensFan1971

Cooking Level: Expert

Living In: London, Ontario, Canada

Reviewed: May 6, 2008

Good moist cake. Some points: * WAY too much sugar. I cut it down to 1.25 cups and still seemed very sweet. * Reduced oil to 1 cup. * Used 2 apples and 3/4 cup applesauce. Could probably have used more. * Added: 1/2 t cinnamon, couple dashes of nutmeg, cloves, cardamon. Yum! * I baked it in a 11 x 7 in pan for close to an hour. Raised the temp to 370 for the first 40 minutes, which gave it a nice dark crust that is really yummy.

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Reviewer:

KaryninPhilly

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

Reviewed: Mar. 17, 2008

Excellent. Moist dense cake. I forgot to add the nuts, so I just pressed nuts into the top of the batter and after baking I put on the cooked topping. It made an excellent crunchy topping. I'll make this mistake again.

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Reviewer:

nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

Reviewed: Feb. 29, 2008

This recipe was delish! I made it for my mother's birthday, and was highly complimented on it. And I ended up eating a LOT of it myself! A few alterations: I used 1 2/3 C sugar, an extra apple, cinnamon, nutmeg, ground cloves. Do note, for all of you who cut sugar and add applesauce in place of oil, depending on the kind of applesauce you use, you may be adding a LOT of sugar right back in. Try unsweetened applesauce.

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Reviewer:

SPUNKEE83

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Long Beach, California, USA

Reviewed: Feb. 24, 2008

I made this cake one time as written, and of course it was great - it was nothing but fat and fruit! WOW! So, knowing how many calories I could save, I made some modifications, and this is now one of my most-requested recipes. My modifications: Instead of 3 cups all-purpose flour, I use 1 cup whole wheat flour and 2 cups AP. I use 1.5 cups white sugar instead of the full 2 cups. I use 1 1/4 cups unsweetened applesauce in place of ALL of the oil. I use 3/4 cup of eggbeaters in place of the eggs. I increase the chopped apples to 4 cups. I omit the nuts. I make the topping as written, but serve it as a sauce on the side rather than dumping it on top. That seems like a lot of changes, but it's really a fabulous cake that CAN BE less awful for you!! :-)

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Reviewer:

Tulips*n*Truffles

Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

Reviewed: Feb. 3, 2008

This was an excellent cake. My guests loved it. I did not add the walnuts as I did not have any on hand and it was fine. I also added some cinnamon to the batter and sprinkled some on top of the cake before baking to add color. I will use this recipe again.

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Reviewer:

Becky

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Jan. 20, 2008

Yum! I made this cake for my husband's birthday and he said it's his new favorite cake. Looking at the modifications others had made, I changed the recipe a bit. I added 2 scant cups of sugar, probably 1 3/4 cups, decreased the oil to 1 c. olive oil (in the baked cake the olive flavor was not noticeable), and whole and crushed toasted pecans instead of walnuts. I also added some cinnamon and nutmeg, probably 1 tablespoon and 3/4 teaspoon respectively. I whisked the wet ingredients together before adding them to the dry ingredients in the mixer bowl. The batter was the consistency of a quick bread batter. I used a greased and floured bundt pan instead of a 9x13 pan and had no problems removing the cake from the pan. I did have to bake the cake longer due to the bundt pan, a total of 70 minutes. The glaze recipe does make a whole lot of topping, but my husband loves caramel and we spooned the pooled caramel from the plate over our slices. We really enjoyed this cake and I will definitely make it again.

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Reviewer:

val_squared

Cooking Level: Intermediate

Reviewed: Dec. 30, 2007

This cake is fantastic! Especially warm with alittle extra of the carmal sauce poured over....... yummmmmmm!!! I did use applesauce instead of the oil, you don't miss it at all in this one. I left out the nuts, so I added a bit more chopped apples. Thanks for a great recipe!

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