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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Chelle

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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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machub

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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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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lanabanana

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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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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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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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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Sep. 23, 2008

Wonderful! Very moist, just make sure that you keep a tight lid on it so that it doesn't dry out!!

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Kendra Carper

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Sutherland, Nebraska, USA

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Reviewed: Sep. 22, 2008

Just made this recipe and brought it into work. Needless to say, it didn't last that long in the teacher's lounge. It was absolutely delicious (and healthy too!). Many compliments on it. I made it with whole wheat flour, added more cinnamon, used egg beaters, and used unsweetened blueberry applesauce (Motts healthy harvest brand).

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swfapril

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Reviewed: Sep. 19, 2008

A very thick, chewy cake. Not bad, but not outstanding either.

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JEST

Cooking Level: Expert

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Reviewed: Jun. 5, 2008

I followed this recipe exactly, except I used egg product since I was out of fresh eggs, and it was totally DELICIOUS! All of my children plus my two visiting nephews raved about this cake, declaring it the best cake they had ever eaten! We all loved it! Perfect when served warm from the oven! Thank you, this is a keeper for sure!

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MY7HUNGRYKIDS

Cooking Level: Expert

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Reviewed: May 19, 2008

Yummy. Really enjoyed making this and eating this!! I added some raisins to the soaking oats and added extra apple. Would be delicious with or without the topping.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

Wow! That's my first thought when I took my first bite. Very delicious, very moist, thick and cake like. My husband and his mate were raving about it. In fact, mine looked way more yummy than the picture you displayed HAHA.

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MrsButtery

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Reviewed: Nov. 14, 2007

Quite dry tasting. We like a moister cake. Took a longer time to bake than stated in recipe.

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Patricia B.

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Reviewed: Oct. 9, 2007

Simple to make and delicious! I tripled the recipe and added walnuts, to make it more nutritious. I also added cloves and nutmeg, because I like lots of flavor. My teen-age son likes it. I took some to work and everyone loved it! This recipe is a keeper.

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MicBooger

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Reviewed: Apr. 23, 2007

This is so good. It's thick and moist. I soaked some golden raisins in apple juice with a cinnamon stick, added these and chopped walnuts to this wonderful recipe. Everyone bragged about it.

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Tinky

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Reviewed: Apr. 7, 2007

This cake is very moist and has a lot of flavor. I will make this again, it is a nice weekend breakfast food.

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Seyra

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Reviewed: Mar. 25, 2007

This is a terrific recipe; the cake is very moist and stayed moist for several days. I substituted oil for the applesauce (hey, it works the OTHER direction) and it turned out very well.

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