Reviewed: Mar. 8, 2007

I didn't have a bundt pan on hand, so I baked this in two glass dishes instead. Because of the pan substitution, I should have reduced the temp to 300, as the cake browned before it cooked all the way. I also grated all the apples, but will rough chop half next time I make it, so there is more texture (was very similar to carrot cake, as one reviewer wrote) to the end result.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

leahrv

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2006

This was a wonderful cake. I decreased the amounts of both sugars by 1/4 cup and added a little extra cinnamon and also nutmeg. I did use the called for amount of apples but roungh chopped the last 2. Definitly will be made again and soon.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BOBBIETOO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2006

Wow, I'm wondering if I did something wrong here, because everyone else is raving! Mine was moist to the point of mushiness. It tasted good, but was more like a bread pudding. I put it back in the pan (an adventure in itself!) and baked it a little longer to dry it out a little last night, but this morning it appeared to be mushy again! I'll have to try a piece when I get home from work.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GUINNESSGIRL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2006

This was fantastic! I made it for my father-in-law's birthday and it went over very well. Got lots of compliments that it was such a wonderful fall dessert! I added 1 cup of chopped walnuts and added a 1/2 cup of Craisins. I glazed it with Caramel Frosting I by MaryKaye (tripling the butter, milk and brown sugar in that recipe) and it was awesome! Can't wait to make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DOUBLELOVE4

Home Town: Lake In The Hills, Illinois, USA

Living In: Crystal Lake, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2006

This was good and very moist, but tasted a lot like zuccini breads that I've had. I guess I was expecting something more. I think some chopped walnuts in the cake and the addition of a glaze over the top would make this 5 stars

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CALIFORNIADREAMIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2006

very very good. i used 6 macs instead of 7 and added a little over 1 cup of fresh cranberries to add a bit of zing. a great packable cake to send along in a bag lunch or to take on a hike..

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GREGSGIRL63

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Wilton, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2006

I made this cake for a friend's 30th birthday. It's delicious! I added more cinnamon and nutmeg, chopped 2 of the apples because my hand was tired of shredding, used whole wheat flour and added about a cup of chopped walnuts. I topped it with Caramel Frosting VI from this site, and then made fall leaves out of gum paste, and sprinkled them all over the cake before the frosting set. The cake was moist and dense. People kept sneaking "just a little bit more" all night long, and one person hid a piece so he could have some on his flight home.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

OVIEDOGIRL

Cooking Level: Expert

Home Town: Oviedo, Florida, USA

Living In: Sanford, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2006

Delicious! Very moist. It's easy to make. I think this cake would also taste good with some chopped walnuts. I'm going to try that next time. It's a great cake as is though.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

James

Cooking Level: Expert

Home Town: Middlebury, Indiana, USA

Living In: Fairview Heights, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2006

This recipe is superb. The only thing I did was to use 8 apples, and I chopped 3 of them into chunks and grated the rest. I get the feeling from reading some of these reviews that a lot of people are using tasteless apples like golden delicious for this recipe. Don't!!! You need an apple with flavour for this cake. I will be making this lots. It was like sinking into a mountain of toffee apple goodness

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gaia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2006

This is a really good way to use apples or zuchinni. I only had 3 apples so I used applesauce for the rest of the amount. The cake is very dense and moist. It was a hit.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mybabiesmomma

Cooking Level: Intermediate

Home Town: Mapleton, Utah, USA

Living In: Orem, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2006

Zowie, this is good. Tasty, moist and hard to resist.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ivy

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2006

The recipe called for too much sugar. I reduced the white sugar to half a cup and added a cup of walnuts. It turned out great after my modifications. I made these in muffin tin instead and this recipe yielded 24 cupcake sized muffins with baking time of 20 minutes. You will have to fill the papercups all the way as the batter doesn't rise much.

Was this review helpful? [ YES ]
33 users found this review helpful

Reviewer:

LOHSOOKKUAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2006

This is my second time making this cake and it is wonderfully delicious. Both times I decreased both sugars by 1/4 cup and it was sweet enough. I also added 1 cup of walnuts. The first time I made the cake I cut back on the apples because it seemed like so much but didn't take into account that the apples would cook down so the second time I actually added more. Also, the second time around, I added another 1/2 tsp of cinnamon and 1/2 tsp of nutmeg. Although it was great the first time I thought it lacked the spice you get with apple pie. Came out great both ways but I will stick to how I made it the second time.

Was this review helpful? [ YES ]
39 users found this review helpful

Reviewer:

Jen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2006

This cake was way better than I expected. I used 11 cups of shredded apples. I only had half a stick of butter, so I used half a stick of butter and one of those little 4 oz applesauce containers. It was light and moist. Yum!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Monique

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2006

Absolutely delicious - will definitely make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MIRIAM_200

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2006

This cake is simple and very good. I cut the sugar in half and chopped the apples instead of grating them - received lots of compliments on the cake.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

HOAGY294

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2006

A great way to use up an overabundance of apples with other staple ingredients; making this extra simple. I only had golden and red delicious apples of smaller to medium size and it was plenty. I just threw them into the food processor and left a few larger bits. Left the skins on for added color and fiber. Only additions were 1/2 tsp. black walnut extract and 1/2 tsp. nutmeg, 1/4 tsp. clove. I agree with other reviewers as to the ease of not sticking. This was the easiest cake I ever got out of a bundt pan! I only tasted the remaining moist coating left inside the pan but it tasted wonderful.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2006

This was AWESOME!!! Even my apple-hating husband loved it. Nuts would be a great addition. It is very moist and goes well with a glaze. I made a half recipe and it baked very nicely in an 8" round cake pan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2006

This was a great cake. I added apple pie filling instead because that's what i had around and it still turned out wonderful. I advise that people use real apples though because I had to cook it a little longer than I wanted to. I also added cream cheese frosting. It was delicious!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alecia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2006

This is a wonderful tasting cake. Nice and moist, just the right sweetness.. does not really need powdered sugar sprinkled on it. Expect a heavy bundt cake.....but extremely delicious. Hubby loved it. I will definitely be making this cake again. Oh and I added about 1/2 cup of raisins, and 1 cup chopped walnuts. mmmm mmmm good!

Was this review helpful? [ YES ]
7 users found this review helpful