Reviewed: Dec. 15, 2005

Truly Easy! Truly Tasty! Remarkably moist and flavorful. We substituted the vanilla with Coconut Rum, and also added a cup of chopped walnuts---after we mixed the batter we decided that those alterations would be delicious--and believe me--this cake is EXCELLENT! We cut it about an hour after it had backed so it was still slightly warm and it was great--I just had a piece(a day later)--and when cooled the apple flavor really comes out well! I loved it--and already have the reciped printed out so I dont loose this one-a real keeper!

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RYANFERRE

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Reviewed: Oct. 23, 2005

Very moist and tasty. I reduced the sugars by .25 cups each and increased the cinnamon by .5 tsp.

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TRAILHR

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Reviewed: Oct. 22, 2005

Oooohhh YUM!!! This cake was excellent! I might try some walnuts or pecans next time but it really is perfect without.

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mamabear4965

Cooking Level: Expert

Living In: Yale, Michigan, USA

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Reviewed: Oct. 19, 2005

This cake was rather heavy which is not a plus in my house

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Catty

Cooking Level: Expert

Home Town: Hot Springs, Arkansas, USA

Living In: Baldwin, Maine, USA

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Reviewed: Oct. 14, 2005

I really only take time to rate and review recipes on here that were really great or really not-so great ( thinking this may help others decide on trying or skipping the recipe) and this apple cake was supreme. My hubby has a luncheon at work and everyone loved this cake. SO much better than bundts from a cake mix. *Note- I do recommend using a cream cheese or caramel glaze on this cake, it makes it even better :)

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COOKINMOMMA69

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Reviewed: Oct. 8, 2005

This cake is excellent. I made it precisely as written, and it's wonderful. Didn't let it cool the whole 60 minutes, 'tho, because the kids were clamoring for dessert. I allowed the pan to cool for 15 minutes, until I could see that the outside edge was separating from the pan. Ran a knife around the tube, and it came right out. Cut it immediately with a serrated knife, and they're eating it right up, warm from the oven. Yummy!

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Marti

Cooking Level: Expert

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Reviewed: Oct. 8, 2005

My family always loves "apple season time" and I'm always trying new recipes. We really liked this cake but I would double the frosting. I actually took one layer to work and saved the other for home.

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GALORO

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Reviewed: Sep. 11, 2005

I only had four small apples on hand and it would have been much better with more. I will try this again and cut back on the sugar, it was a bit too sweet for our guests.

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BrooklynKyler

Cooking Level: Intermediate

Living In: Texarkana, Texas, USA

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Reviewed: Aug. 29, 2005

I diced my apples instead of shredding them like another reviewer and really enjoyed the "chunks" of apples. Also used 1t cinnamon and 1t of nutmeg (ran out of cinnamon) which was nice. This was a really, really easy and delicious cake. I wanted to find a different/unique apple recipe that wasn't apple pie. This works!

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FOODRAT

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: Pleasanton, California, USA

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Reviewed: Oct. 13, 2004

Very good apple cake. Very moist.

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MKipp

Cooking Level: Intermediate

Home Town: West Bloomfield, Michigan, USA

Living In: Delray Beach, Florida, USA

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Reviewed: Oct. 30, 2003

Can’t go wrong with this! Absolutely amazing! I used a mixture of apples and cut them into cubes. my apples were small so i thought i wouldn't have enough, but actually i left some out! it ended up being about 6-7 cups. Very moist with a "crunchy" outside.

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LETTR6

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 18, 2003

Yum! This was moist and very good. Will make again.

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Lisa

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Reviewed: Oct. 17, 2003

Very moist and delicious. Took one hour prep time. I decreased white sugar to 1/2 cup, decreased cinnamon to 1 1/2 t., added dash of nutmeg, and added walnuts. Next time, I might decrease apples - it was that moist. My husband loved it.

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WRATHKAMP

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Reviewed: Sep. 29, 2003

I made this recipe with half whole wheat pastry flour and 1 1/2 cups turbinado sugar and it turned out excellent! I am very impressed!

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IMSKYLARK1

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Reviewed: Apr. 16, 2003

I love this cake -- great texture and so delicious! I reduced the white sugar to 1/2 cup and added one cup of toasted, chopped walnuts. I also reduced the cinnamon to 1 1/2 tsp. and added 1/2 tsp. of nutmeg. The apples I used were slightly over ripe and I think this added more flavor to the recipe.

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ANNE610

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Reviewed: Nov. 11, 2002

Very moist and delicious cake. I used nutmeg instead of cinnamon, and added walnuts! will try to use 3/4 cup of the sugars, as someone suggested, next time. alos loved the BUNDT idea!Hubby says it tastes like pie!

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CHILALI

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Reviewed: Oct. 14, 2002

Very good recipe. I haved the sugar (like all American recipes - sugar content is waaay to much. It can be even lowered some more) and also substituted with honey. This would also benefit from some walnuts. Other than that - a great, moist / firm texture. I *will* try this again.

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KBOROWSKY

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Reviewed: Mar. 12, 2002

Loved this cake!!! However I added a pinch of nutmeg, reduced the butter just a bit and plan to reduce the cinnamon just a wee bit next time. Very easy and delicious. Makes the house smell great too.

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LillysMom

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Reviewed: Dec. 10, 2001

VERY moist. Great recipe to use up my remaining apples. Unfortunately, it didn't get totally devoured before lunch when I brought it into work. So it's good, but I've had bigger hits.

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LALOUQUE

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Reviewed: Nov. 16, 2001

This cake IS really moist and delicious. All my friends loved it. I reduced the amount of suger to 3/4 of what it says on the recipe, but it still was good and sweet enough.

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MCHILD

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Apple Cake VII

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