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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Reviewer:

raregemjade

Cooking Level: Expert

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Reviewed: Dec. 12, 2007

Gave this recipe a shot, and it worked out WONDERFULLY! I reduced the cook time to 70 minutes, and doubled the cinnamon. Dough is very thick, which concerned me, but it turns out perfect. Before serving, warm a slice in the toaster oven and add a scoop of vanilla ice cream.

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Reviewer:

Mike Ashbaugh

Cooking Level: Intermediate

Living In: Henderson, Nevada, USA

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Reviewed: Dec. 10, 2007

All that oil left us tasting it in the cake afterwards. Might try substituting another fat...

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B. Lyons

Cooking Level: Intermediate

Home Town: Centerville, Ohio, USA

Living In: New Palestine, Indiana, USA

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Reviewed: Dec. 5, 2007

This cake was moist and really good. Made it for a a school function and it got alot of attention....I also made some minor tweks after reading the boards...i also baked it at 325 for 70 and it was perfect. One for the recipe book

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cherrelle1989

Cooking Level: Intermediate

Home Town: Vidalia, Georgia, USA

Living In: Estacada, Oregon, USA

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Reviewed: Nov. 25, 2007

Wow! I brought this to Thanksgiving dinner and it was a huge hit. The perfect fall recipe. I would mention that I wouldn't consider it a pound cake, but a bundt cake. I added more cinnamon as mentioned by other reviewers and baked at 350 for 70 min. The outer crust was a little hard so next time, I would bake at 325. Also, I did not glaze the entire cake. I made the glaze and took it along to my dinner, reheated it in the microwave and poured it over each slice right before serving. The glaze is INCREDIBLE and really "made the cake". By glazing each piece, you were able to get all of the flavor! Try it!

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MERMAID74

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Reviewed: Nov. 7, 2007

Superb! I made this last night & half is already gone. I dropped off some to my daughter's babysitter & co-workers and everyone wants it for their next gathering. I made minor substituions. Instead of 2 cups white sugar, I used 1 c. white & 1 c. brown. I only used 1 apple too. It was awesome and I will be making it for my family's table this & every Thanksgiving to come.

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1FoxyChef

Cooking Level: Expert

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Nov. 6, 2007

I love this cake it is the best, It will be sitting on my thanksgiving dinner table, and my xmas dinner as one of the favorite desserts

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Mary Ann Green

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Reviewed: Oct. 28, 2007

Delicious! It keeps really well, covered, on the counter for several days too.

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Reviewer:

Stacy

Cooking Level: Intermediate

Living In: Wayne, New Jersey, USA

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Reviewed: Oct. 14, 2007

This cake is wonderful - so moist and delicious!

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Venessa

Cooking Level: Expert

Home Town: Decatur, Alabama, USA

Living In: Olympia, Washington, USA

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Reviewed: Sep. 30, 2007

I served this at a party and everyone raved about it and asked for the recipe! It was great because I made it the day before the party and just drizzled the glaze over it when I was ready to serve it. I doubled the cinnamon like others had suggested and only baked it for 70 minutes at 325. It was moist and delicious! I'll make it again for sure.

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SweetMaple

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Reviewed: Sep. 14, 2007

This cake looked so good from the picture but I found it very heavy after cooking it. Maybe I done something wrong. Had a good flavor but again it was very heavy

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BabyGirl

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Reviewed: Sep. 12, 2007

I thought this was very tasty but I found the batter to be really thick and the end result was a dense cake with a very hard crust. I agree with another reviewer to cook this for less time. I would also double the caramel glaze because I couldn't taste it at all. All that said, everyone still enjoyed it and I will try it again with some changes!

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Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

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Reviewed: Sep. 4, 2007

Nice and easy glaze.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Sep. 3, 2007

I substituted 1/3 of the oil with applesauce, doubled the cinnamon, added a dash of nutmeg, substituted half of the white sugar with brown sugar, and half of the other half of white sugar with Splenda. To use as much of the glaze as possible, I put a large plate underneath the cooling rack as I drizzled the glaze on the cake, and then switched to a clean plate. Then, I drizzled the glaze that dripped onto the first plate. The only thing that seems off is the cooking time and temp. 325 F for 70 minutes was enough.

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Reviewer:

DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 2, 2007

Wonderful cake. Moist and great flavor. Used Elstar apples and added a bit more cinnamon. Turned out perfect.

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CHEFLAUREEN

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Reviewed: Aug. 17, 2007

This cake was DELICIOUS! My whole family loved it. It was very, very easy to make. The only change I made was that I doubled the cinnamon and the cake was moist and wonderful. The smell was heavenly also. The glaze was a nice touch. Thank you for the recipe, I'm sure I'll be making this many, many times in the future.

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BERGMCJ

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Reviewed: Aug. 5, 2007

I made this cake for a co-worker's birthday and everyone loved it! They raved over the caramel glaze and loved the fact that it had apples and walnuts in it. I'll be making this for future family get-togethers, too!

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