Reviewed: Jan. 2, 2012

Great recipe I baked for only 45 minutes and was baked perfectly. I also added a bit of orange zest which gave this recipe a little extra flavor.

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Reviewer:

Muimui

Reviewed: Oct. 17, 2011

I used 3 smallish macintosh instead of 2 and left out the nuts. It was not going to fit in a regular cake pan so I used a 9 inch springform. Lowered the temperature and baked it for 55 mins at 350 instead of 375. Other than that I followed the directions and it came out wonderful! The cake didn't brown excessively, was very moist, and the crust didn't become hard and crunchy. Didn't make the sauce as the cake was sweet enough on its own. As a bonus the house was filled with the amazing aroma of apples and cinnamon! Will definitely make again.

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Jebbra

Cooking Level: Intermediate

Reviewed: Sep. 24, 2011

Only issue I found at all was that the top of the cake came out a little hard due to the long cooking time. I'll be sure to cover it after about 40 minutes next time so the top doesn't brown so much. Other than that.....AWESOME! I will make this with the brown sugar sauce repeatedly in the future! My hubby who is terribly picky about the cakes he will eat had two slices right away!

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Reviewer:

MissMusical

Reviewed: Aug. 27, 2011

Just made this cake and have to say it great! I did add some extra apples b/c i had to use them but what a great easy recipe. Will definitely make again - thanks for sharing

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Reviewer:

lizziee

Reviewed: Sep. 19, 2010

This cake is delicious and stays moist. I made it for a holiday and it was a bit hit with everyone having seconds. I had never baked a cake before and this recipe was easy and delicious. It only needs to cook for just under an hour and I added an extra apple - perfect!. I didn't make the brown sugar sauce. It didn't need it.

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Reviewer:

shoshanawitz

Reviewed: Aug. 22, 2010

So moist and really delicious! Only change I made was I added a third apple to the mix and it turned out fantastic!

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Reviewer:

Yvonne

Reviewed: May 1, 2010

We really enjoyed this. I ended up layering the apples between the two batter layers and it resembled a combination between cake and pie. I cooked it for 50 minutes and the cake was done. The bottom could have benefited from a little more heat so I will cook it on the bottom rack next time. My spring form pan was in the garage sale box but I am saving it to use for this recipe. Yum.

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Reviewer:

debmom4ca

Reviewed: Mar. 3, 2010

I very much enjoyed this cake. Very moist. I used about 2 and 1/2 apples, 375 for 1 hour. The reason I gave it four stars was the crust. The rest of the cake was cooked perfectly, but the crust was a little too hard. I'm not sure if there was anything I could have done to keep it from getting so hard. I'm not a huge fan of crusts in the first place, but my boyfriend agreed. I will definitely make this again, but perhaps I will try a different pan or a lower temperature for a longer amount of time. Also, very filling. I just ate two pieces (more than enough, and I feel a little ill. That's my fault though, shouldn't over do it.)

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Reviewer:

EBTerry

Reviewed: Dec. 15, 2009

This is a fantastic recipe, though I did make just a couple minor adjustments. I found that the two medium apples I at first chopped up weren't quite enough so I used a third - though maybe two large apples would be plenty. Also, I found the top to my cake browning quite a bit faster than anticipated so I layed the aluminum foil across the top much earlier than suggested. Be careful when doing this, however, as the top of the cake is very sticky while hot. It's best to "tent" the foil over the pan. The Brown Sugar Sauce recipe that accompanies is the superb "cherry on top." The whole thing went over a fantastic hit and is a requested future fall recipe tradition.

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Reviewer:

MyChipmunk

Cooking Level: Intermediate

Reviewed: Oct. 18, 2009

This cake was very average. I really wanted to like this cake and I didn't think you could go wrong with apples and caramel but this recipe proved that it is possible. Even with the adjustments made based on other reviewers (i.e. 1 cup sour cream and 2.5 apples), it was very dry and dense and the crust was very hard and chewy (perhaps the flour should be cut down to 2 cups?) This wasn't horrible, but not worth the calories. I will not make this again as there are better recipes out there (i.e the Butter Rum Glazed Applesauce cake on this site, or the Apple Spice Cake on marthastewart.com). Regarding the sauce, I will add the brandy as an ingredient to the caramel sauce recipe from Martha Stewart. This is a great basic sauce to use on pancakes, baked apples, or perhaps on the Pear Cake recipe from this site.

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