The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 5, 2009
This was absolutely delicious. Moist and light, a perfect coffee cake. I did use 2 large apples instead of one and I used brown sugar in the topping and added enough butter to make it a struesel.
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 17, 2009
The cake is so light and the layer of apples is just the right touch. Next time I think I'll put a streusel on top.
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Cooking Level: Expert

Living In: Parkers Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 16, 2009
This was really good! I made it in a square 8x8 b/c I didn't have a tube pan and I added butter to the topping as other reviewers suggested, but I think it would've been great either way. Really moist and very tasty!
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Cooking Level: Beginning

Home Town: Laredo, Texas, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 7, 2009
Very tastey... thank you for sharing.
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Cooking Level: Expert

Living In: Mora, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 16, 2009
Supermoist and tasty. I grated one apple directly into the batter. Delicious.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 14, 2009
So I started making this wonderful cake and discovered that I didn't' have 2 eggs! Instead for one of the eggs (though I suppose this could be for both) I used 2 Tbsp flour, 1 tsp baking powder, 1/2 tsp baking soda, and 2 Tbsp apple sauce. THEN I realized that I only had 1/2 cup sour cream!!! So for the other half cup I used 1 Tbsp vinegar and the rest of the half cup heavy cream. In the end this turned out UNBELIEVABLY tasty! Everyone at work asked for the recipe! One thing I will do next time though is to increase the # of apples and nuts!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 3, 2009
I have been making this wonderful cake for more than 20 years without any problems. I follow the recipe exactly; my only change is that I usually use a 9" tube pan. It keeps well if you evfer have any leftover! Great cake!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 22, 2009
Tried this and was so happy that I did. My Boyfriend loved it and I will certainly make it again. It was fluffy and moist with a crunchy top. I added a wee bit of brown sugar and two extra apples. But otherwise just follow the directions and it will turn out fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 30, 2009
I added a 1/4 c. milk.... not sure it made any difference. Also made cake in a bundt pan and the filling did stick a bit so... if you are using a bundt, go crazy with the crisco. But the taste and texture were great, and we loved the apple filling. I peeled and cored, but then just chopped the apples. Slicing not really necessary. This is going to be a family favorite.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 24, 2009
This was a big hit. Moist and delicious. I did use brown sugar for the topping and two apples otherwise followed recipe as written. Will definitely make again - my husband suggested dicing apples instead of the thin slices. I think I will try this next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 4, 2009
This was easy and delicious!! I made it a "healthier" way by substituting the sour cream with plain low-fat yogurt and decreased the amount of sugar used. My guests raved over it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 26, 2008
I made this x-mas eve to eat in the morning while opening presents...wow, it didn't disappoint! Very good flavor, moist, and the apples are a great addition. I followed the recipe exactly except that I didn't have a tube pan. I used a 9 inch cheesecake pan it it turned out great, a little hard to spread the batter and I didn't exactly have enought to do a complete 2nd layer but it didn't seem to matter. It all puffed up wonderfully. Oh, I did use brown sugar for the topping, delish!
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Scotts Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 25, 2008
Wow - this was a delicious fall breakfast treat! I prefer more of a streusel-like topping, so I added 2 T. of MELTED BUTTER to the nut mix & used 1/2 cup of BROWN sugar. I followed the rest of the recipe, but used 2 apples in the center instead of one. It was even better when fully cooled. Thank you, we will enjoy this recipe often!
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Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 23, 2008
Really loved this cake, light, moist, extremely good. Agree with other reviewer that doesn't need so much sugar. I will reduce it to 3/4c next time. Also changed the sugar in the topping mixture to turbo,to help it melt better ,the nuts to pecans and just about tripled the nuts. This rises ALOT , so divide evenly when layering, It will be enough batter, even though it doesn't look like much to start.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 26, 2008
All I can say is....Oh my stars. This cake was light and fluffy and VERY moist. I am not sure how the few reviewers that gave critical reviews ended up with a dry cake. My only alteration for the next time around is adding more apples. It is a WONDERFUL recipe. Thank your grandma for sharing!! Blessings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 9, 2007
Took this to a potluck and it was a hit. Had a little trouble spreading into pan, would recommend a little smaller tube pan.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 30, 2007
Followed recipe exactly. Cake was dry day 1, but apples softened it overnight. Nevertheless, I would never recommend this cake. Batter was just okay - apples pretty non-existent, the sugar layer next to the apples could not be tasted and the sugar topping just added to the dryness of the cake. Also, the walnuts in the sugar topping on the top of the cake were over-brown. Can you give zero stars?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 3, 2007
Very tasty. One question: are you supposed to put half of the apples in the middle, and the rest of the apples on top? The recipe's not clear on this. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 3, 2007
This recipe was simply delicious! I also used brown sugar instead of white and used two apples instead of one. My husband loved it! It's a winner!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 7, 2007
Despite the fact this uses only 2 eggs... it is so light and fluffy! (maybe it's b/c I beat the margarine + eggs + sugar longer than required) I used brown sugar for the filling + topping. but I think 1/2 a cup was too much, since the sugar on top doesn't really melt in the oven. (update) It's okay to cut down on the sugar in this recipe, it's not really noticeable when you do. Be creative and try other fillings as well!
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Cooking Level: Intermediate

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