The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 11, 2009
Worked great as recommended...decrease vegetable oil to 3/4 cups and increase applesauce to 2+1/2 cups. I used it for my daughter's first birthday cake - with cream cheese frosting II and marshmallow fondant.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 27, 2009
Exactly the recipe I was hoping for. Didn't want raisins or nuts (picky eaters in the house). Halfway into mixing I discovered my applesauce jar only had 1 cup in it. Fortunately, I had apples on hand and shredded a few up. Still turned out perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 20, 2009
made this for my husbands friends at work and it didnt make it til lunch time
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 21, 2009
4.5 stars! Easy to make, especially considering the simple ingredients (which I had on hand). Tasted great in muffin/cupcake form - very fluffy and light and yummy - and my boyfriend decided to throw the batter into the waffle maker to see what happened. The results were great! Same light sweetness but with a slightly more crisp outside (definitely not crunchy, just a bit firmer).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 7, 2009
Have made this recipe 3 times in the last few days---great recipe!!! Followed the advice of others and substituted 1/2 cup of oil with 1/2 cup of applesauce. Th cake is wonderful---everyone liked it. Thanks for sharing.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 13, 2009
I made this recipe and used a cream-cheese frosting with a touch of lemon juice in it, and it was a big hit! I made it for 10 ladies at a nursing home and they are quick to say they don't like something, but they actually enjoyed this alot. I even caught a worker licking the pan for the cream cheese frosting---the frosting made it so much tastier.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 13, 2009
I made this exactly to the instructions, used a bundt pan, baked for 50 minutes, and it turned out great. I like that it is not overly sweet. I eat too many sweets as it is.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 22, 2009
i wasted alot of ingredients on this cake very dissapointed
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 2, 2009
The cake came out very moist and light, with great aroma. Absolutely delicious with coffee or alone as a snack. The cake is not very sweet (I used unsweetened applesauce), maybe next time I will add a bit more sugar and/or try sweetened applesauce. I subsituted 1/2 oil for applesauce, like the other reviewers. The batter was enough for a bundt cake mold and a small bread loaf mold. Baked both together for 50 minutes and came out just right. Will make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 26, 2008
I just got done making this and took the others advice by adding the extra applesauce and cloves. Yummy! I will make this again=) I ended up having to bake it for 55 min. You might have to adjust that time though.
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Cooking Level: Intermediate

Home Town: Brunswick, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Photo by ANNSU
Reviewed: Apr. 28, 2008
Moist and wonderful. I also substituted the oil. And I halved the recipe for a smaller cake. It works! Such an easy recipe to do!! And not as sweet as some other cakes. I added raisins.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 13, 2008
Cake for BREAKFAST! My 4 year old LOVES THAT! (Me too!) I added the extra 1/2 cup applesauce and only used 3/4 cup oil-I found it too moist using 1 cup. I also added 1/4 t. each ground nutmeg and ginger. I have also used 3 t. Chinese 5-spice (w/OUT pepper! read the labels) and it was great!
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Photo by Cathy K.

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 13, 2008
I adapted this recipe for 9 servings and baked in an oblong pan. It was fantastic; very moist and very light.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 31, 2007
Excellent. So moist and dense, a small slice was quite filling. My kids loved it as well and it was an easy recipe for them to help prepare.I also substituted extra applesauce for some of the oil and I baked in bundt pan. Took about 60m. I used cream cheese II frosting. Will definitely make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 13, 2007
This was very good. My husband liked it very much too. I did as the others recommended and substituted a half cup of oil for a half cup of apple sauce. I also topped it with Cream Cheese Frosting II. The frosting on it was wonderful!
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Cooking Level: Expert

Living In: Van Buren, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 9, 2007
Very tasty! I took other user's advice and cut down on the oil and added more applesauce. It was moist delicious and very pretty!
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Cooking Level: Intermediate

Home Town: Lusby, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 28, 2007
This cake was lovely and moist, but was not sweet enough for my tastes. Granted, I didn't follow the other reviewers suggestions and didn't add the 1/2 cup of extra applesauce in substitution for 1/2 cup of oil but it tasted rather bland and not very appley. It has great potential and with a few changes could be an excellent cake. I may possibly try it again but I will change a few things and see how it goes.
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Cooking Level: Intermediate

Home Town: Parkes, New South Wales, Australia
Living In: Warrens, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 20, 2007
I halfed the recipe since it seemed alot for making a first time. I pretty much followed the recipe except for two slight changes. Like most everyone, I didn't use all the oil it asked for. I just added a little more applesauce. I also used a homestyle applesauce that had chunks of apples in it. It came out incredibly moist! My little ones loved it, even with out the confectioner sugar sprinkled on top. Not too sweet. I put it in an 8x8 pan. Next time I'll just make as muffins. Will definitely be making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 20, 2006
Excellent recipe. Very moist and easy to make. I used a stoneware bundt pan and had to increase cooking time a bit, but it turned out wonderful!
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Photo by SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA
Living In: Newburgh, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Photo by Priya
Reviewed: Nov. 24, 2006
Great recipe! I substituted 1/2 cup oil for 1/2 cup applesauce and used self raising flour. The cake turned out perfect except for being a little more moist than I would've liked. So, for the next time, I would omit the extra applesauce and cook it for a little bit longer. The cake has a muffin sort of texture and would even be great baked as individual muffins. I highly recommend this recipe to those who love the apple/cinnamon flavour!
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