Reviewed: Nov. 20, 2008

Very Very good.

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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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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Nov. 5, 2008

This is a wonderful recipe! Thanks so much!

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Terri

Cooking Level: Expert

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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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TikiSunShine

Cooking Level: Intermediate

Home Town: Rotterdam, New York, USA

Living In: Deltona, Florida, USA

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Reviewed: Oct. 12, 2008

This cake is wonderful. The only thing I did differently was doubled the cinnamon.

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murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Oct. 6, 2008

I needed a glaze that didn't call for confectioner's sugar as I had run out. I used this to top a pineapple cake and it was awesome! Thank you!

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Lisa S.

Cooking Level: Intermediate

Home Town: Brunswick, New York, USA

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Reviewed: Oct. 1, 2008

This is pretty good. But like others I doubled the cinnamon after tasting the batter and realizing there wasn't enough. Other than that, and baking for 70 minutes at 325 (too many people suggesting that to ignore) I made this exactly as written. This needs more spice for my taste. Next time I will add allspice and cloves, like in my mother's apple cupcake recipe. The glaze is nice, but next time I will try a thicker caramel frosting.

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PROZA

Cooking Level: Expert

Home Town: West Point, Mississippi, USA

Living In: Miami, Florida, USA

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Reviewed: Sep. 30, 2008

This was SOOOOO yummy! I used Splenda instead of sugar, the Splenda browqn sugar blend instead of brown sugar and added 2 extra apples. AWESOME, moist and sooooo tasty.

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Lana

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Sep. 20, 2008

This was a great recipe. The only thing I did different was melted caramel candy apple wraps over the top as the glaze just didn't have the look I wanted and I cooked it for 45 minutes as any longer and it would have burned. I took this to a cookout and it was a huge hit! Thanks for a great recipe!

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S.CARSON

Cooking Level: Expert

Home Town: Presque Isle, Maine, USA

Living In: New Vineyard, Maine, USA

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Reviewed: Aug. 29, 2008

I had baked my own cake and really wanted a caramel/nut topping. I used this topping and put pecans on top. The sauce is excellent!!!!!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Jun. 4, 2008

i hate when people change everything and then review the recipe poorly BUT i have made this many times (exact instructions first then made changes). this cake rocks. the glaze is delish. i find light brown sugar tastes way better in it than dark. i also baked it at 325 for 70 min. i used half white and half brown sugar and sub'd apple sauce in for 1/3 the amount of oil. (1/2 cup ap. sauce, 1 cup oil) i also increased cinnamon to 1 teaspoon. that's my fave way. made it for my aunt's bday. she hates sweets and had a second piece!

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lovecheese

Cooking Level: Intermediate

Home Town: Olympia Fields, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: Apr. 7, 2008

This was very good but just a little dry. Baked it at 325 for 70 minutes as recommended by other reviewers. I think I like other apple cakes better. The caramel sauce was great though!

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COGRANDMA4

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Reviewed: Mar. 23, 2008

This is a great bundt cake! So moist and delicious! I served the sauce on each piece as rec--warmed up the sauce and served w/ vanilla ice cream. I made a few slight changes based on comments: I used 1 t. cinnamon and dash of nutmeg. Cut oil a bit to 1 and 1/4 cups. I used 2 large Granny Smiths apples and used pecans, as I didn't have walnuts. Baked 70 minutes at 325F. Came out perfectly and everybody loved it--even w/o sauce eaten for breakfast.

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SMGRUHLKE

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Reviewed: Feb. 18, 2008

This cake was wonderful. I like others added an extra 1/2 tsp cinnamon. I also used 1 cup oil and 1/2 cup applesauce like some others did. I didn't have walnuts so they were omitted. I think the next time I make it I will let the cake cool completely before I put the glaze on it. This is a keeper.

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CKuhn

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Reviewed: Feb. 5, 2008

Loved this cake. Wonderful flavor and texture! I did leave off the glaze and added some nutmeg.

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taft751

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Holden, West Virginia, USA

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Reviewed: Jan. 31, 2008

I wish I could give this recipe more than 5 stars! This cake is scrumptious and easy to make! Even my picky bf loved this cake and requested more. The glaze and the cake are like the perfect combination! I followed the advice of other reviewers and baked at 325 degrees for 70 minutes and my cake came out perfect each time. Definitely a keeper because it's simply the best!

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womuf

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

This was one of my first bundt cakes, and it turned out so great! I loved how the glaze turned into a candy like shell. It made for a very impressive dessert - served even to the inlaws!

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Erin

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Reviewed: Jan. 20, 2008

I, too, am one who has never written a review, until now. This cake is wonderful. I always have awful experiences when trying new recipes (or any recipes for that matter). But this cake is scrumptious. I made it on Saturday and by Sunday it was almost gone. And there were only two people in the house at the time. I was concerned when I made the glaze because it is awfully wet, but I ended up loving it because it gets a little crusty and gives the cake an almost coffe cake texture on top. It is incredible; I will make this cake many times in the future.

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cpramsey54

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Reviewed: Jan. 1, 2008

Absolutely delightful! I added 1 cup of chocolate chips as well. Worked wonderfully with the cinnamon.

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Jenn

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Reviewed: Dec. 29, 2007

I thought this cake was delicious!!! I love how the top of the cake was crunchy so that when you flip it over, it's like a crust! I didn't pour the glaze over the whole cake, I just drizzled it over individual pieces. With the leftovers, I didn't use the caramel at all, I just ate the cake the way it was for a breakfast treat! So YUMMY!

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