Reviewed: Nov. 4, 2011

taste is good but can someone please tell me a better way to get it out of the pan because it falls apart & is stuck then it looks a mess.

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Reviewer:

loretta

Cooking Level: Intermediate

Home Town: Lake Ariel, Pennsylvania, USA

Reviewed: Nov. 8, 2010

I read the reviews and added an egg, plus added 15mins to the baking time as I used a ring pan. Turned out great. Oh, i used freshly squeezed orange juice in place of water just coz i wanted to use up some oranges.

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Reviewer:

Deb

Reviewed: Aug. 31, 2010

Very good, I followed some of the other recommendations, used milk instead of water, added 2 eggs, 1 tsp. vanilla and nutmeg in both the caramel and the batter. I also used about 5 total apples and did the whole thing in a 10 inch cast iron pan. Cooked 40 minutes in the oven and it was perfect! Definitely put a cookie sheet under your pan to catch the drips. Yum yum!

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Reviewer:

LaurenVan

Cooking Level: Expert

Home Town: Winnetka, Illinois, USA

Living In: Halifax, Pennsylvania, USA

Reviewed: Jul. 12, 2010

We didn't care for this one--sorry : (

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Reviewer:

jawiese

Reviewed: Jan. 31, 2010

Found this cake a little too salty. I also had to cook it for longer than the recipe calls for. Otherwise, it was OK.

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Reviewer:

dchora

Reviewed: Oct. 19, 2009

Amazing. As some others did I added an egg. Next time I am going to add a little vanilla also. I did not have pecans, however I used walnuts and they were great! I baked at 350 for apprx 50 minutes.

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Reviewer:

kathy

Reviewed: Sep. 22, 2009

Not good.

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Reviewer:

SPUNKII25

Reviewed: Jul. 9, 2009

This cake looked and tasted good the first day, but after that the caramel topping soaked into the cake and it was a mushy mess. Will not make again...Sorry

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Reviewer:

Phyllis

Cooking Level: Intermediate

Reviewed: Nov. 13, 2008

I would give this a 5 star rating except I had the same problem with it that my fellow bakers had....It was not done after specified time. I baked mine for 50 minutes and it turned out perfect. I really needed this cake to turn out good because I made another apple cake off of this site and it was horrid. So that was my husbands first impression of apple cake. once this was ready to eat he loved it, I loved it. I have made this twice. Just make sure you let it cool long enough before turning it over or the apples will stick to the bottom of the pan. Other than the cook time this was a fabulous recipe.

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Reviewer:

Emzyjeanie

Cooking Level: Expert

Home Town: Brookfield, Vermont, USA

Living In: Parma Heights, Ohio, USA

Reviewed: Sep. 20, 2008

This recipe is very yummy! I have a prolific Gravenstein apple tree, and am always trying out new recipes to use the apples. I mixed the topping with an electric mixer, which made mixing a snap! It came out the consistency of frosting, and pre-cooked nibbles were delicious. I rounded up the topping (or bottoming?) to use up the odd tablespoon of butter. So, instead of 3T, I used 4T (or 1/4 cup) and rounded the brown sugar to 1/2 cup. I didn't check the size of my pan and accidentally used an 8" pan. It was a disaster, but my fault. I will try it again soon with the right size pan! This would be an excellent brunch type cake.

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