Reviewed: Oct. 10, 2010

WOW. This is fantastic, excellent! Very moist and chewy. I cooked it longer than the recipe called for, but I used a slightly different shaped pan. Even after cooking longer and poking it to make sure it was done, after it rested the middle was a bit chewier than it probably should be, but I loved it. This really is quite a healthy cake, minus all the sugar. I think I will cut the total sugar down to 1 cup next time to experiment.

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Reviewer:

Kristal R.

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Reviewed: Mar. 26, 2010

I made this cake for my son's 1st birthday b/c I didn't want something too sugary (or w/ frosting) after my friend's twins got sick off a cake like that on their birthday. I made it as is but used oil instead of apple sauce b/c my sauce had mold on it (oops). It was moist, maybe just a touch too sweet. I think I'll cut down a bit on the brown sugar on the topping next time. Every one loved it.

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Reviewer:

Dayna

Cooking Level: Intermediate

Reviewed: Feb. 7, 2010

This was not good at all. I followed the recipe exactly, and there was not enough flavor. It seemed like it needed more sweetness. I will not make this again.

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Reviewer:

slewis0054

Reviewed: Jan. 24, 2010

moist and tasty!!! I used some whole wheat flour, light butter in the topping and egg substitute. I also added nutmeg for a little more spice.

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Reviewer:

Mothrink

Reviewed: Sep. 4, 2009

Excellent! I made muffins, and they were a huge hit. My variations: 1/3 C oil instead of applesauce, quick oats instead of old fashioned, and I used dried apples rather than fresh. (I had some dried apple slices that had started to go soft, and wanted to use them up. Soaked them in hot water while I prepared the recipe, then chopped and added them at the end). Baked 18 cupcakes (in liners) about 18 minutes at 350°. Perfect! Will definitely make these again.

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Reviewer:

Chelle

Reviewed: Mar. 24, 2009

I made this as the recipe stated. I had to cook it longer than stated because the middle wasn't done yet. The edges got a little too done but it is still very good. I don't think it was too sweet. I will make it again.

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Reviewer:

machub

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Feb. 23, 2009

AWESOME! Makes a tall 8X8" cake! I used quick cooking oats with no trouble. Melted 20 caramels + 1tbsp cream instead of recipe topping.

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Reviewer:

lanabanana

Reviewed: Oct. 13, 2008

I really like this snack cake. Followed the recipe exactly, except I found I needed to microwave the oats and water for a couple of minutes in order for most of the water to be absorbed. This would make delicious breakfast muffins! I think I will try that next time.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Sep. 30, 2008

I preferred to make muffins instead of an 8x8 cake. Guessed at the timing. Came out perfect at only 18 minutes and it made 18 muffins. These were difficult to get out of the pan, even with spraying the pan first, and running a knife around each. Flavor was very good, although "gummy" and the topping was too sweet for our tastes. Next time I will play with the recipe a little by adding a little more dry ingredients and maybe skipping the sugar in the topping altogether.

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