The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 30, 2009
Most of the time, I have either Fugi or Gala apples on hand and I used those (one each) in this cake in lieu of the Granny Smiths. I also split the sugar between white and brown. I let it sit for an entire day before I let DH know I had a cake baked. I don't know if that helped the flavors meld or not. I do know that it surely did not hurt!! The only thing that really bothers me is that I wanted to take a picture and submit it. The cake was beautiful, absolutely delicious and gone in a flash. DH took half to work where 4 co-workers have asked for the recipe and I shared the remaining half with BF and neighbor. Will I do this one again? You betcha!!
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Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 27, 2009
Very good cake. I made as a sheet cake because that is the pan I had. I also subbed 1/2 cup of oil for cinnamon applesauce, only added 1 3/4 cup of sugar and regarding the apples used 3 cups of red rome-not sure how much the 2 apples would have yielded. I cooked on 325 and at 50 minutes it was done. Brought into work today and everyone has said how much they love it! Will definitely make again!
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Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 22, 2009
A good recipe, and delicious autumn dessert. I followed some reviewers and cut the oil content to 1 cup, and added 1/2 cup of applesauce. This keeps the moisture without making it greasy, and adds more apple flavour. Also, I didnt believe the baking time when I read it so I checked it after 45 minutes and it was done, a bit overdone even. I reccomed checking after 35 minutes.
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Cooking Level: Expert

Living In: Brampton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 18, 2009
I followed the advice of other reviewers and subbed 1/2c of applesauce for 1/2c oil. I also used all whole wheat flour - that was probably a bit much, as it was much more hearty-tasting than most cakes. I'd probably go 3/4 ww 1/4 white next time. I added probably 4 medium/small chopped apples, and I'd add more next time. And, last sub: 1/2 white 1/2 brown sugar. I didn't go with the glaze, as I didn't want to add a stick of butter to this thing, and it was very tasty without it. Disappeared very quickly.
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Cooking Level: Beginning

Home Town: Port Jervis, New York, USA
Living In: Hackensack, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 16, 2009
I made this just as directed. My family gave it rave reviews. All the way from my husband, daughter, son-in-law, and young granddaughter. Fantastic, thanks for sharing MrsMorton.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 14, 2009
This cake was good,but not worth the work.
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Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA
Living In: Parma, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 12, 2009
Fantastic recipe!! I substituted whole wheat flour for 1 cup of the flour. It was moist and delicious. Definately put a pan under the cake to catch any drips from the glaze. You will not want to waste a drop, so just spoon it back onto the cake!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 9, 2009
This recipe is definitely a keeper!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 27, 2009
This cake has 'way too much oil in it for my taste, and I tried reducing the 1.5C of oil with 1C applesauce, and 1/2C oil, and it just wasn't all that good. I suppose if you put 1C oil with 1/2C applesauce, it would make it richer, and I might have enjoyed it more, but the extra calories just aren't worth it. I think I will try another apple cake next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 25, 2009
Fantastic. It is hard for me to get some of it for myself.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 21, 2009
This is one of those cakes that tastes better the next day. I have to admit that I did not care for the carmel topping, but it is easy enough to mix some icing sugar with milk, a bit of butter and some vanilla, then top this with some toasted walnuts. I had no problems with the cake being dry, but I would check for doneness at about an hour.
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Cooking Level: Professional

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 20, 2009
I usually rely greatly on reviews. I think this "cake" was a big miss. I would call it more like a dry bread. The cake is so dry and flavorless. I didn't alter the recipe at all but it needs more spice and moistness. The caramel topping needs more flavor too. I also think I would chop the apples into super small dice. YUCK
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: Sep. 15, 2009
I just made this for my granpa's 66th birthday and he LOVED it!! I have never made a bundt from scratch so I was a little worried, but I followed the recipe to a T except I did take the advice of other's with cooking temp and time at 325 70min. It was super moist and delish, a gorgeous non traditional birthday cake thanks for sharing!
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Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 10, 2009
This cake is amazing!! I've been trying to find good bundt cake recipes and this is the best yet!! The cake was moist for well over a week. I just didn't add the nuts but added an extra apple. I kept the oil as it was, it was not too oily at all. The whole family loved it and it will definately be made often!
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Cooking Level: Expert

Living In: Motherwell, Lanarkshire, Scotland, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 28, 2009
This recipe was just wonderful. There is nothing I would change. This will be going to my next potluck. It is so moist and the topping gives it that something special.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 5, 2009
This is AWESOME! I baked this in a 9 x 13 pan intead of a bundt pan and it was very well received!!! The caramel glaze is also fantasitc. I've used the glaze recipe on many other recipes and it is soooooo easy!!!!!
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Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Photo by shaneP
Reviewed: Jul. 22, 2009
Ahhh, this cake tastes really good, it's really sweet though. I'm making this cake for my girlfriend's birthday and this was trial run since she's out of town. The only thing I did different was use a 10in Bundt pan instead of a nine. Also I baked at 325 for 70 minutes like some of the other reviwers suggested although I don't think 10 more minutes would have made to much of a difference, but maybe so. I got excited and flipped the pan to early so it fell apart a little but it's still somewhat entact. Good lookin cake and a good recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 28, 2009
Delicious! Moist, flavourful! A keeper!
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Cooking Level: Intermediate

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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 27, 2009
This cake was absolutely wonderful! I made it exactly as the recipe stated. I loved that the glaze hardened. I got many compliments on how good this cake was. I will definitely make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 5, 2009
Delicious!! The caramel glaze is to die for! Try it... you will not be disappointed:)
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Cooking Level: Intermediate

Home Town: Jacks Creek, Tennessee, USA
Living In: Reagan, Tennessee, USA

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