The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Photo by Darryl
Reviewed: Jan. 23, 2009
I cooked mine for the full 1.5hrs at 375 and it turned out quite dark (should have read the reviews beforehand - see picture). In the end though, the cake turned out very tasty. Not too dense, but not light either. Haven't tried the brown sugar sauce yet, but it sounds like a winner.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 25, 2008
Good. Would not separate mixture next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Photo by DetectiveL
Reviewed: Oct. 19, 2008
This is a pretty nice coffee cake. Some reviewers said not to press the mixture into the bottom of the pan, but I disagree--the crust is the best part of the cake, and it looks nice too. My modifications were to use only one cup of sugar and 2.5 apples. Also, I didn't find the cake dense at all, and I would add a full cup of sour cream next time. I have a 3-year-old oven that cooks rather fast, so I did a toothpick test and took the cake out at 45 mins. It was NOT enough--a few parts in the centre of the cake were still gooey, so I would probably go to a full hour next time. I put foil on top of the cake at around 40 minutes to prevent over-browning. I will definitely make this again.
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 8, 2008
I don't usually make a recipe for co-workers unless I have tried it myself, but I experimented this time and it worked out great. I made the Brown Sugar sauce to go with it and it was great too. Thanks for the recipe, I will make this cake again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 30, 2008
Delicious and moist. I used a bundt pan, and baked for 45 minutes. It was great even without making the sauce!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 24, 2008
Family loved it even more the day later! Very moist! One thing I would change would be to not press the crumb mixture into the pan, but rather let the apple-mixture soak into it, so it would be less of a pie-crust thing (because after a day the crust got hard and chewy and wasn't coherent with the texture of the apple cake).
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 23, 2008
It was good. I left the nuts out of the crust and I baked it for the full 1 hour and 20 minutes, the last 20 I covered it in foil. It turned out perfectly, not overbaked, and was quite yummy with vanilla bean ice cream.
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Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Photo by MissRebeccaEmily
Reviewed: Jul. 19, 2008
Fantastic! It's not too heavy and pleasantly moist. Brought it to a party and everyone loved it! ...add some ice cream and it's even more splendiferous ;)
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 29, 2008
I opted to make this cake without the brown sugar sauce. On its own, it is quite tasty, but quite frustrating to bake all the way through. I had to tent it with aluminum foil from about 40 minutes on, checking every five minutes to see if it had cooked through. I ended up baking mine for a little over an hour. I found that, although it tasted great, it did not hold together very well, and the cake separated entirely from the crust-like bottom. Overall, I would serve this to family with a scoop of vanilla ice cream, but wouldn't trust it to hold together for company.
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Photo by kpenn

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Windsor, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 31, 2008
Not much flavor, really, besides the butter. Leaves a greasy feel to the mouth and a bit too greasy for the tummy, too.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 28, 2008
An hour was way to long to bake. Couldn't even eat the crust. I might try this recipe again using a lot less cooking time. Not sure though.
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Cooking Level: Expert

Home Town: Worland, Wyoming, USA
Living In: Sheridan, Wyoming, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 3, 2007
I followed reccomendations of others... heavy on apples, easy on the sugar, and reduce either the temperature or the cooking time. Without the sauce, it was a moist cake-like concoction. The caremely nuts on the bottom were a nice treat. Overall, it wasn't anything incredible. It is a good cake for people who like a more delicate, less sweet cake. I'll try it one more time with the sauce.
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Cooking Level: Intermediate

Home Town: Brownsville, Texas, USA
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 2, 2007
This is fabulous. It will be especially good as an autumnal dessert. The sauce reallly make it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 7, 2007
This is abxolutely wonderful, I made it for my little brothers and they wanted to eat the whole pan full! I will definately made this again and again. a few things I did differently: used whole wheat flour, and sucanat instead of sugar, also in the sauce, I omitted most of the ingrediants and just mixed 1/4 cup of butter, and 1 cup of brown sugar on the stove, and it really added to the flavor of the cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 29, 2007
This was very nice. I used almonds instead of walnuts as I don't like walnuts. At first I thought the cake wouldn't work as the crumble base part was very dry and the batter part was also dry. The cake actually turned out quite moist. The brown sugar sauce went very well with it.
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Photo by Hot Chilli

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 4, 2006
Love this cake. I would make it for members of my team while working in Afghanistan. They all loved it and would ask for it often. Thank you so much for sharing this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: May 21, 2006
This cake turned out so nicely! We loved the crust on the bottom. I had to use foil to prevent the cake from browning too much after about half an hour, but it wasn't a problem. The colour was beautiful. It ended up taking only about 1 hour until it was ready. I didn't even bother with the sauce after tasting it without. I'll definitely make this one again.
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The reviewer gave this recipe 0 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 5, 2005
This is my new favorite apple cake!!!One I will hand down to my kids
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Cooking Level: Expert

Home Town: Kerwood, Ontario, Canada
Living In: Clyde, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 30, 2005
This was good. I used an 8X8 inch square glass baking pan because that was what I had and it worked fine. Like another reviewer, I reduced the heat to 350 and did not have to cover it at all. it took about 85 minutes to cook completely. For the sauce, I didn't have brandy, so I didn't use it. Next time I'll skip the vanilla too. I tasted it before the vanilla and thought it was wonderful, but when I put in the vanilla it didn't taste as good. I also used pecans instead of walnuts, because I like them better.
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Juneau, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 22, 2005
This recipe is fantastic! It is so rich and moist. I used the springform pan and came out looking like a professionally done cake. I ommitted the brandy because I didn't have any, and the sauce was rather bland. Also, I used pecans instead of walnuts.
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