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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yellowpairs ♥

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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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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Sondra

Cooking Level: Expert

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

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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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Claire

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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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TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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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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shaneP

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Reviewed: Jun. 28, 2009

Delicious! Moist, flavourful! A keeper!

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LeeBt

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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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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B. Barnett

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

Delicious!! The caramel glaze is to die for! Try it... you will not be disappointed:)

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deb72260

Cooking Level: Intermediate

Home Town: Jacks Creek, Tennessee, USA

Living In: Reagan, Tennessee, USA

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Reviewed: Mar. 10, 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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Sarah

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Reviewed: Mar. 2, 2009

This cake is wonderful! A scoop of vanilla ice cream hits the spot! Thank you!

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mzneicy

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 8, 2009

Used more apples and less time to bake...70 minutes only. Excellent with these modifications.

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SKYSBLUE

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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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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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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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wishiwasabarbie2

Cooking Level: Intermediate

Home Town: Bartlett, Tennessee, USA

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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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jlledbetter2

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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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Melissa

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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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kelsey

Cooking Level: Intermediate

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Reviewed: Dec. 1, 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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Amber Dawn

Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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Reviewed: Nov. 29, 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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ANGELM82

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Puyallup, Washington, USA

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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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Sandra

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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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DJMG

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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Apple Harvest Pound Cake with Caramel Glaze

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