Recipe by MTWOMAN
"Don't let the name of this recipe fool you. It may not be the prettiest cake you've ever seen, but it sure is the delicious! I've made this for a tea party, office luncheon, brunch and dessert. It's always a hit. Delicious served with vanilla ice cream."
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1 1/3 cups
chopped, peeled apple
I've made this cake three times. Twice as directed and once adding 1 cup milk as others have suggested. The milk changed the consistency of the cake. Although it was good it's much better without adding milk. Try it as directed you won't be disappointed.
Very average, nobody could really taste the apple, just a generic somewhat fruity sweetness.. It was also very dense, probably because of all the oil? maybe i should have substituted some of the oil with applesauce. The only change i did was to cut down some sugar, to about 140g and the sweetness was just nice. This tastes better when chilled though, and goes well with a cream cheese frosting, to give it a slightly more complex flavour.
This cake is delicious. I would not call it ugly, but maybe "Apple Unadorned Cake" would be a better name. It could use a strudel or a glaze to "pretty" it up, but it tastes fabulous without. I too added the one cup of milk - I wonder if the cake would be uglier if baked without it? The batter was just WAY too dry, and I couldn't bring myself to cut up all those apples for a dry, lumpy cake. My husband said this one tasted like a quick bread, and wanted to either put butter or cream cheese frosting on it. I'm bringing it to a brunch tomorrow, but we sampled a piece each, and we agree - this one's a keeper. Thanks!
Edited to add: I made this the first two times with canola oil, and it was fabulous. When I made it with veggie oil, it had a really strong "oil" taste to it - I ended up throwing a lot of it away.
I make this cake often, exactly as it is here. It is delicious. I get tons of compliments, so thanks whoever posted this! The apples have so much water in them that it cooks out into the batter and makes something I can only describe as an apple spice cake with the moisture of a brownie. My friend HATES cake but he loves this.
I chose this cake for it's simplicity and the name. It tasted great. I substituted 1 cup of white flour to wheat. The cake was pretty, light, crunchy and GREAT!! I made it for a party and served it with whipped cream. Delicious!!
REALLY GOOD! The only difference to the actual recipe that I made was that I used 1 1/2 cups of sugar instead of 2 and I used corn oil instead of vegetable oil. I also poured the batter into a tube pan instead of a 9x13 dish, and baked it for 1 hour 15 min. Other than that, I left it just the same and will definitely make it again, hopefully soon :-)
This cake is delicious. I cut down on the oil to 1 C. and only baked it 1 hour and it was done. I was surprised that none of the reviews mentioned how long it was to be in the oven. I served it, dusted with powdered sugar, to my book group and everyone loved it. It was very moist and flavorful. Tonight I baked it again using those same changes and I also used Craisins as I was out of raisins. I'm sure that will taste great also.
I woke up on Christmas morning after having been ill for a few days and was regretting not having made something special for breakfast. Apple Ugly Cake to the rescue!!! Just super! I made it exactly as written and was thrilled with the result. I luckily had a bag of Macoun apples I had bought to make pies and I do think that they helped perfect the cake. But, I am sure a mix of Grannies and Macs would be just fine, also. THANK YOU for posting this, MTWOMAN!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Ugly Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 229
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