Reviewed: Mar. 29, 2008

I made it with 1/4 cup oil and 3/4 cup cinnamon applesauce. I also made a brown sugar glaze (1/2 c brown sugar, 1 t vanilla and 2 T water) to put on top when it was done. It was good!

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Carrie

Cooking Level: Intermediate

Living In: Warrenton, Virginia, USA

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Reviewed: Mar. 12, 2008

This tasted pretty good, but I think it would make a better muffin than a cake. I'll try that next time.

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Tinkerbell

Cooking Level: Intermediate

Living In: West Norriton, Pennsylvania, USA

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Reviewed: Jan. 29, 2008

Excellent. I also made a few changes as other reviewers had suggested. I used 1/2 c. sugar, 1/2 c. splenda, 1/2 c. oil, 1/2 c. unsweetened applesauce and left out the walnuts (allergy). It was soooo moist and delicious.

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Jan. 21, 2008

Really good cake. Easy to make and delicious. I substituted 1/4 c. of the oil for applesauce. I probably could have cut the sugar down a little bit, too. Next time I will try a little less sugar and add a bit of fresh nutmeg.

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eatdrinkbemerry

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Reviewed: Dec. 19, 2007

Left the cake in the oven for 55 minutes and let cool. When I flipped the cake out of the bundt pan, half of the cake was not done. Had to put back in the oven for another 30 minutes. Not sure what happened but that ended up drying out the cake.

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Krystal

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Allen, Texas, USA

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Reviewed: Dec. 6, 2007

Delicious! It was very sweet, but I like it sweet. I made it fat free by substituting pumpkin for all of the fat,which produced an extremely moist cake. I'll definitely make again!

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Me

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

I am not a baker - at all - but I made this last night, and got raves. It was easy and really delicious. As suggested by others, I subsituted some splenda for sugar, and applesauce for some oil. I can't imagine it would taste any better if it had the fatty/higher calorie stuff in it. I am now eating it with my coffee for breakfast....YUM.

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Farrell100

Home Town: Providence, Rhode Island, USA

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Reviewed: Oct. 21, 2007

Okay - all honesty......was drinking....made the cake....messed up the flour mixture....realized the mistake, pulled the cake out of the oven (within 10 mins) added the appropriate amount of flour and this cake was awesome! Very,very good - thanks for sharing!!

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FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Oct. 17, 2007

This was a very good budnt cake. I made it twice already because my mother requested it. I originally made it for her Ham and Bean dinner for the senoir citizens and they all raved about it at the dinner table. When I gave the last piece away to one of the elders my mother was ask me to make another cake. Thank you so much for sharing. Corrine

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corrine

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: New Bedford, Massachusetts, USA

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Reviewed: Oct. 15, 2007

This was a great cake. I actually made 2...1st was exactly as written and 2nd I made the following changes: used 2/3 c white sugar + 3 tbs Splenda, 1/2 c canola oil + 1/2 c unsweetened applesauce, 1 egg + 1/4 c egg substitute, 1/2 c honey, 1 1/2 c all-purpose flour + 1 c whole wheat flour, added 1/4 tsp ground cloves, I chopped instead of shred the apples and used white sugar instead of flour on the baking pan. It smelled so good coming out of the oven we dug in as soon as I flipped the cake out of the pan. I loved that the only chopping was for the apples. We only ate the doctored cake so far (the other is for my office) but it was so good with all the changes I can only imagine that the full effect one is even better. So quick and easy, my 2 1/2 yo dd helped and had a great time. I can tell I'll be making this a lot.

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JDPOP

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

Just perfect. Cant describe it any other way! So moist and yummy!! I served this warm from the oven and drizzled each piece with warm honey and it was gobbled up in minutes! A definate fall or holiday recipe!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Oct. 7, 2007

Made this for a brunch pot luck at work and it was excellent! Will definitely keep this in my recipe file for future use!

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Chelle2h

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Reviewed: Oct. 1, 2007

I baked 2 smaller bundts at about 45 mins each. I too backed off on the honey to 1/2 cup, glad I did, it's rather sweet. It's not as moist as I would've anticipated with the honey. All that maybe because it was baked smaller, I will try another time in a large bundt and see. I am going to make some caramel sauce this evening and drizzled it over a warmed up slice of cake for dessert. On further thinking about this cake...I think a warm caramel glaze poured over it while the cake is still warm (therefore they cool together) would be what I do the next time I make it.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Sep. 22, 2007

excellent, moist, not too sweet. A perfect cake for dessert or with coffee.

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Cynthia B

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 20, 2007

ABSOLUTELY FANTASTIC! i made some alterations in an attempt to make it healthier. I used 1/2 cup splenda and 1/2 cup of splenda brown sugar. i also only used 1/2 cup of honey. i used half applesauce and half olive oil. i also used whole wheat flour and i didnt have allspice so i added nutmeg instead. I also chopped the apples up instead of shreaded them. I will DEFINATLY make this again!

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2007

I used granny smith apples and followed the recipe exactly but I didn't put any nuts in. It was AMAZING to say the least. I took it to a family Rosh Hashanah dinner and they kept sneaking back to eat more of it. Did I say it was AMAZING? Try it!!! It's really good and easy to make as well. Thanks you Jayda!!!

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KARENINCA

Cooking Level: Expert

Home Town: Martinez, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 28, 2007

Wonderful!! I used Cameo apples that weren't as crisp as we like for eating fresh. I used only 1/2 cup oil + 1/2 cup applesauce instead of 1 cup of oil. Cake was moist and delicious! The whole family loved it. Thanks!!

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WDOTERO

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Reviewed: Apr. 10, 2007

I forgot the vanilla, but it still came out ok. Might try it again to see if the vanilla makes that much of a difference.

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LINDAANA

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Reviewed: Jan. 30, 2007

This is a great recipe. I didn't have allspice so I substituted 1/2 tbsp nutmeg..it was delicious. I used 2 red delicious apples and one granny smith. I used my hand grater and used the largest part of the shredder. I noticed that the granny smith stays white and produces more juice, while the red turned browm, even after sprinkling w a little lemon juice..really makes no difference, looks the same when done. I also made this a second time with 1/2 c chopped walnuts. the cake came out bigger..I am not that fond of nuts, but the people that were loved it. I think it is moister without the nuts!

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Terri

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Reviewed: Dec. 27, 2006

Absolutely delicious! I followed the recipe exactly, using Granny Smith apples and this cake is fabulous. It comes out really moist and flavorful. Baking time for me was 60 minutes. I baked it in a fleur de lis bundt pan (wedding present), which created nice detail on the sides, then sifted powdered sugar over the top. I was considering caramel sauce, but this cake really doesn't need any extras-- it's delicious as is. I'll be making this more often, definitely. Thanks for the recipe!

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