Reviewed: Feb. 15, 2011

I read all the great reviews and decided to try it. It came out great. I agree, it's more of an apple bread than a cake. I added some cinnamon and nutmeg. Next time I'll chop the nuts superfine so the kids can't see them.

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4 users found this review helpful

Reviewer:

anitab

Reviewed: Jan. 19, 2011

GREAT! For gluten free just substitute rice flour for wheat flour, and add 1 glass water. I didnt have buttermilk only regular and it came out just so good and moist and extremely tasty!!!

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3 users found this review helpful

Reviewer:

anna

Reviewed: Nov. 18, 2010

I just caught this recipe tonight and upon realizing I had all the ingredients I made it on the spur of the moment. It is so simple and very quick to prepare. Like earlier reviewers I added a 1/2 teaspoon of cinnamon and even some ground cloves I had just sitting around. I used slightly more than 1/4 cup of buttermilk and it was wonderful. At first I thought two apples would be too much judging by the huge mound on my cutting board, but after baking the pieces shrank to give a nice distribution of apples throughout the bread. I had to bake mine for about 75 minutes but it came out perfect. Very moist and not overly sweet. My first time making an apple bread but I will surely be making them more often thanks to this recipe! :)

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Reviewer:

Lobstar

Cooking Level: Beginning

Reviewed: Dec. 7, 2009

Was a really good cake I doubled the recipe to make two loafs. I left the skin on the apples and Everyone really enjoyed it.

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6 users found this review helpful

Reviewer:

hevayd

Cooking Level: Intermediate

Living In: Crossett, Arkansas, USA

Reviewed: Nov. 9, 2009

This was AWESOME. My husband ate the entire thing! I used three apples, upped the milk a little, and added some cinnamon to the batter. (Thanks, Jillian!) Excellent recipe! This cooked for much longer than I expected, though (probably an extra 15 min), but that's probably because of the extra apples. Oh, also, I baked this in an 8x8 glass dish. I didn't think it would fit in a loaf pan! Delicious, though. Absolutely a keeper!

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7 users found this review helpful

Reviewer:

Maus in the Kitchen

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: New York, New York, USA

Reviewed: Aug. 11, 2009

Great recipe - it's actually more of an apple bread. I used 1/2 c. white sugar and 1/2 c. of brown sugar. I also upped the buttermilk to 1/4 c. and added 1 tsp. of cinnamon to the batter. I used three apples: one shredded and two chopped. I did two of these. One I made a topping for: 1/4 c. brown sugar, 1/4 c. flour, 2 tsp. of cinnamon, and 1/4 c. of butter. Combine the sugar, flour, and cinnamon in a bowl then cut the butter in until it resembles course crumbs. Halfway through baking sprinkle over top so it doesn't sink into the cake. The other one I did a caramel sauce: 1/4 c. brown sugar, 1/4 c. butter, 1/8 c. of cream (or half and half) bring to a boil and boil for 3 minutes, remove from heat and add 1/4 tsp. of vanilla. Let cool slightly before pouring over warm cake. Either way they're delicious!!!!

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25 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Sep. 29, 2007

Made this with pears in a bundt pan - it was delicious! Very moist with all the fruit. Also chopped the walnuts up super fine in the food processor to make a nutty flavor throughout. This one's a keeper!

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7 users found this review helpful