Reviewed: Dec. 29, 2009

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!

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wendellden

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Reviewed: Dec. 24, 2009

This makes a great breakfast/coffee cake. I subbed 1/2 wheat flour as well as 1/2 a cup of applesauce for some of the oil to make it a bit healthier. I baked it in a bundt pan and after unmolding it, I drizzled a little powered sugar glaze for appearance (which took care of the "ugly" part :-). It was very moist and tasted great!

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emergencyfan

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Reviewed: Dec. 1, 2009

This cake is superb! I was initially worried when it cooked faster than recommended in my overachieving oven however it turned out well. I sprinkled a little confectioners sugar over the top and it added just enough sweetness to entice hubby. This cake gets better after a couple of days, next time I will make it ahead of time and let it moisten and the flavors develop in a covered dish. Wonderful recipe.

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Deb

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Reviewed: Oct. 29, 2009

Yum, this is amazing. We've made it several times now and it always turns out perfect. Initally, my kids kind of scoffed at the appearance but after one bite they were all sold. Definitely a 5 star recipe!

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TNAJK

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Reviewed: Dec. 21, 2008

We love this recipe! I try to make it a little bit healthier by substituting 1/2 of the oil for apple sauce. I also substitute in 1/3 to 1/4 or so of the flour as whole wheat flour. Not very noticable, but much healthier.

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Piper M in Seattle

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Reviewed: Sep. 9, 2008

This clake was the best cake I have ever made....Adding the 1 cup of milk as another suggested was exactly what it needed! This cake was the first i had ever made that I didnt have a hard time getting it out of the pan!! PERFECT!!!

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Candy

Cooking Level: Expert

Home Town: Lloydminster, Alberta, Canada

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Reviewed: Oct. 13, 2007

I decided to cut the calories on this recipe when I made it. I used Splenda for 1/2 of the sugar and unsweetened applesauce for 1/2 of the oil. Both worked great! I also added in an extra cup of apples and added the 1 cup of (skim) milk, as others had suggested. A very moist cake and the chunks of apples almost make it seem like an Apple Pie-Cake. The chunks of apple make this recipe different then most apple cake recipes. Yummy! I keep this cake in the fridge.

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queendiva1

Cooking Level: Expert

Home Town: Woodstock, Illinois, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 23, 2007

This was actually better the day after I made it. It seemed more moist then fresh from the oven. I did add some milk because I could barely stir the batter. Came out great!

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mama.schultz

Cooking Level: Expert

Living In: Bellevue, Nebraska, USA

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Reviewed: Aug. 21, 2007

i substituted most of the oil with milk! Maybe the original with all oil would taste better...

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ruoling~

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Reviewed: Jul. 22, 2007

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.

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Jun. 14, 2007

Taste so good, like those you buy in high-end cafes. Do add 1 cup of milk, as recommended by one reviewer. I reduced the sugar to 1 1/4 cup and the sweetness is just right. The cake is not ugly!

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Denise Zuriel

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

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Reviewed: Apr. 16, 2007

There was nothing ugly about this cake. My cake looked very nice and tasted great too. My husband and I loved this cake and we warmed it up in the microwave and had a piece everyday until it was gone. :-)

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V. Rice

Living In: Annapolis, Maryland, USA

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Reviewed: Apr. 7, 2007

This has been the most popular thing I've made and the thing I'm asked to repeat most often. Moist and tasty.

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Bridawg

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Reviewed: Mar. 11, 2007

This was very good. I reduced the recipe by 1/3 to bake in an 11x7 pan - 2 cups flour, 1 cup sugar, 1 1/4 tsps each salt, cinnamon and baking soda, 1 egg, 1/2 cup milk and 1/2 cup oil, 2 apples diced and about 1/3 cup raisins. Baked for 50 minutes. Moist and delicious -good warm with ice cream.

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J9215

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Reviewed: Jan. 22, 2007

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.

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RHODA3OTD

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Reviewed: Jan. 21, 2007

I took another reviewer's advice and added a cup of liquid (milk) to the batter. The top was deliciously crunchy/chewy. I don't even like raisins, but I LOVED them in this cake! I might try it with dried cranberries instead of raisins next time. That sounds like it'd be nice and tangy.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Dec. 12, 2006

Very good. I'm going to use less oil the next time...it was a little too oily for my taste.

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TexasMomof2

Cooking Level: Intermediate

Living In: Wimberley, Texas, USA

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Reviewed: Nov. 8, 2006

loved the cake and wouldn't change a thing. now a family favourtie

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originalfrog

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Reviewed: Nov. 6, 2006

This cake was very easy to make. I was surprised to see how stiff the batter was and had to really work to incorporate the diced apples. I topped the cake with the cup of apples that I did not put in the batter. I did not put in the raisins, but will the next time I make this. I had crumb topping from a previous recipe which I used to covered the cake. My cake wasn't ugly at all!!

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joraz1098

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Reviewed: Oct. 18, 2006

I made this cake this past weekend for a church bake sale and got RAVE reviews for it. This is now my holy grail recipe for apple cake. The only changes I made were adding an extra egg (I was using small pullet eggs) and 1/2 C. water. The batter is too stiff if you don't add the water. I baked the cake as directed and it turned out perfectly!! Thanks to the original poster for this recipe. I will make this cake over and over again for years to come.

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EFFIEBUG

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