Reviewed: Nov. 7, 2009

This recipe was delicious. I added about 1 1/2 cups of crisp apples, so it took longer to cook (about 45 minutes). Perhaps I could have reduced the liquid. The brown sugar/pecan topping really adds a crisp topping and totally adds to the cake! YUM!

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DianeS

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Reviewed: Sep. 30, 2009

This is the perfect cake to bake on a Fall weekend! I must have apples in something once Fall arrives. Very moist. I put creamed cheese icing on top instead of nuts. I liked the small cake and it was eaten quickly. Thats a good sign!

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Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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Reviewed: Mar. 25, 2008

OK! I just made this recipe. Enjoyed the most lovely aroma! I made this exact recipe into jumbo cupcakes using a Braeburn apple. And to get a nice crusty cupcake top, I dusted with sugar and cinnamon before baking. Super presentation, and tasted even better. Thanks for this recipe! It's a keeper

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Norwedish Princess

Cooking Level: Intermediate

Living In: Coon Rapids, Minnesota, USA

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Reviewed: Nov. 9, 2007

So easy and delicious! I found it needed an extra 5 minutes baking time, though. I used Arkansas Black apples and I added 1/2 tsp cinnamon to the mix. I'll make this cake over and over again.

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