The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 30, 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 4.63 star rating.
Reviewed: Apr. 28, 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 4.63 star rating.
Reviewed: Apr. 7, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 11, 2009
This recipe was amazing. It was moist, baked evenly, and had the right amount of apple (even though I worried it called for too much apple). I followed the instructions exactly except I substituted cinnamon chips for walnuts (not a big nut fan) and followed the suggestions about the cooking time and temp. (325 for 70 mins) and for half/half white sugar and brown sugar. I also used "caramel frosting I" as a glaze instead of the one in the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 4, 2009
This cake is wonderful! A scoop of vanilla ice cream hits the spot! Thank you!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 9, 2009
Used more apples and less time to bake...70 minutes only. Excellent with these modifications.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 5, 2009
I hate to change a recipe and rate it but.... if you are in a hurry or you are like me and don't have much luck with homemade cakes this may help...I used a white cake mix prepared as directed then added the vanilla, walnuts and apples kept everything else the same, this cake was so good next time I may add the cream to the glaze as the other reviewer suggested.
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Cooking Level: Intermediate

Home Town: Sanford, Florida, USA
Living In: West Haven, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 1, 2009
I think I proved that this is a fool-proof recipe last night when I made it for the 1st time! I went into it and realized I had 2 eggs, not 3, so I substituted 2 tsp water, 1/2 tsp baking powder, 1/2 tsp butter and 2Tbsp flour. Then when it was so thick (it was like stirring play-doh lol) I added some milk and sour cream. I worried the whole time it baked, because I was due at a party with cake in hand. It was perfect! I didn't have time to wait the 20 minutes for the cake to settle, and turned it over immediately (next time, will wait because it wasn't as pretty) and the glaze was perfect amount, just using it while cake was on platter and not wire rack. So, while I made some major mistakes, all of my own making- this cake was perfection and I can't wait to make it again- the REAL way! lol Thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Bartlett, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 31, 2008
This turned out really good. My only complaints were that I had way too much glaze and I had to adjust my baking time. It got a little well-done on the bottom, but it was still good. I do think that next time I will halve the glaze. I had to throw out a lot of it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 28, 2008
I have made this cake three times in the last five days! It is awesome! I made the suggested modifications (1c brown sugar and 1c white sugar, 1/2c applesauce and 1c vegetable oil, and double the cinnamon). My husband and our five children can't get enough of this cake! Wonderful recipe! *Note*--I tried it with the correct amount of sugar because I ran out of brown sugar, and we liked it a lot better that way!
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Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 25, 2008
My husband fell in love with me all over again. I didn't have a bunt pan. I used a regular cake pan. I cooked it for 85 min. did half sugar and half brown sugar. No nutz. Added nutmeg and more cinnamon. The glaze I had trouble with. It was really watery when I put it on the cake. But still tasted great. I did find a recipe for the glaze that is perfect. 1 stick of butter melt in pan then add 1/4 cup heavy cream and 1 cup of brown sugar! Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 23, 2008
Amazing!! I added extra apples, additional cinnamon, and apple sauce for 1/2 the oil. Just be sure not to over bake!! I've never have so many requests for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 21, 2008
Awesome, awesome, awesome. Used 3 small granny smith apples and doubled the brown sugar in the frosting (which I spread all over the warm cake, letting it absorb - ended up looking like a honey bun! Mmmm).
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 12, 2008
I thought this cake was wonderful. The only change I purposely made was to bake at 325 for 70 minutes like the reviewers suggested. Now my accidental change, I added 2 teaspoons of cinnamon. Dont ask me how I did that. I was very worried by how much that was, but was pleasantly surprised! Was so good and was complimented on at Thanksgiving dinner. The second time i made this i used slightly less cinnamon so the apples can stand out a bit and somehow this was even more wonderful this time!!! YUMM!!!!!
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Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA
Living In: Puyallup, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 29, 2008
Came out lookin' great! I followed the recipe exactly. The only downside to it was that the caramel glaze wasn't quite glaze-like. Though, the additional flavor is tasty. Overall, I really liked it and it's definitely something I'll be making again. Maybe I'll learn how to make the glaze better, hehe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 28, 2008
Great recipe. I brought the cake to Thanksgiving and everyone really enjoyed it. I did make a few changes ~ I used 1 cup of butter (rather than the oil) and a 1/3 cup of applesauce, doubled the cinnamon and added nutmeg. Next time I'll add a bit more cinnamon and more nutmeg. But still really yummy!
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Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 20, 2008
Very Very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 8, 2008
Yumm. I followed several suggestions concerning brown sugar, applesauce and temp and this is a great cake. I drizzled the top with ice cream topping instead of preparing the glaze - only because I was distracted watching those Texas Tech Red Raiders win their football game. And five teenagers couldn't wait to dig in.
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Cooking Level: Expert

Home Town: Plano, Texas, USA
Living In: Meridian, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 5, 2008
This is a wonderful recipe! Thanks so much!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 3, 2008
I've already made this cake twice this week because I just can't get enough of it! I did take the advice of several reviews to bake @ 325 for 70 minutes, and used applesauce for 1/3 of the oil - thanks! I also used the tips to put foil or a paper plate under the rack to catch the glaze drippings - until today. Instead, I put the cake plate under the rack, then set the cake right on top of all the drippings - no mess to clean, no waste, and now underneath is saturated as well. Mmm-mmm!
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Cooking Level: Intermediate

Home Town: Rotterdam, New York, USA
Living In: Deltona, Florida, USA

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