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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HeatherW

	Cooking Level: Intermediate Home Town: Brunswick, Maine, USA
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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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ANNSU


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Reviewed: Apr. 13, 2008

Cake for BREAKFAST! My 4 year old LOVES THAT! (Me too!)

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Cathy K.


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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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FROGGYI


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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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ufamilyof5


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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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xeracia

	Cooking Level: Expert Living In: Van Buren, Arkansas, USA
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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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Amanda

	Cooking Level: Intermediate Home Town: Lusby, Maryland, USA
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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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claireyloo

	Cooking Level: Intermediate Home Town: Parkes, New South Wales, Australia Living In: Warrens, Wisconsin, USA
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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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Jennicel


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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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SARAHDARNELL

	Cooking Level: Intermediate Home Town: Pensacola, Florida, USA Living In: Newburgh, Indiana, USA
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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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Priya


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Reviewed: Feb. 4, 2006

Fabulous!!! Thanks for the suggestions of substituting 1/2 cup applesauce for 1/2 oil. I ran out of plain applesauce and used apple/strawberry sauce instead; added just a bit of nutmeg - my boys (19 & 13) absolutely love it. Can't keep them away from it!!! (lol) Thanks!!! :)

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Nadia


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Reviewed: Jan. 5, 2006

EXCELLENT! Moist, delicious and quick to make! I baked my cake in a 9 x 13 pan and it turned out beautifully. Thanks for sharing your recipe with us.

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Charlotte

	Cooking Level: Expert Home Town: Edmonton, Alberta, Canada
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Reviewed: Dec. 17, 2005

This is a fast & easy recipe that tastes wonderful. I would like to mention that it does not call for 2 1/2 cups of oil, as someone stated earlier...but 1 1/2 cups of oil. I baked mine in a bundt pan and it was marvelous!

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ROSEMEADOW


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Reviewed: Jul. 15, 2003

I added 1/2 tsp of cloves and added chopped pecans for texture. Turned out fine, the only thing i noticed was, you can taste the baking soda. It's moist and fluffy, I'll make it again.

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AHN


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Reviewed: Jan. 27, 2003

This receipe was absolutely GREAT!! My family loved it and I have noted options that can be added for special occassions or differenttastes. GREAT, GREAT, GREAT! Also, VERY easy to make, this is a plus in a busy family.

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AMBALY


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Reviewed: Dec. 14, 2002

This cake was delicious, moist and very easy, I've made it twice and everyone has loved it. I made this cake in a bundt pan. I did make a couple of substitutions... I replaced 1/2 cup of oil with an additional 1/2 cup of applesauce (I always do that to reduce fat), I also added 1/2 teaspoon of ground cloves for extra spice. I only needed to cook it for 40 minutes.

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MEGWEST


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Reviewed: Nov. 4, 2002

The cake was too bland. The recipe called for 2 1/2 cups of oil which is way too much oil. I had to only put maybe 1 cup oil. A substitution of 1 cup butter or margarine might of suited better. There was not enough spice in the recipe. Where is the applesauce? You can't even taste it. Instead of powdered sugar, I think frosting will suit it much better and maybe add some sugar taste to it since you can't taste it in the cake.

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Applesauce Cake VI

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