Reviewed: Nov. 11, 2009

Like usual I made this cake twice. Once exactly following the recipe and once making the alterations I thought were necessary. I thought the as is cake was to heavy and greasy and a little bland. Instead of using 1 1/2c oil, I used 1c butter and increased the baking soda to 2t which made the cake much lighter. I also preferred the apple grated and some of the extra juice poured off so there was no soggy bits of cake around the apple chunks. I added 1t cinnamon and 1/2t cloves just because I love those spices with apples. When it came to the syrup, I poked holes all over the cake and then poured the syrup over. So yummy!

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honey chile

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

I loved the cake and it was a hit at my office. Tho, I wasn't a big fan of the caramel topping...will probably leave that off the next time I make this cake.

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Munchkinsmom

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Reviewed: Oct. 17, 2009

This was wonderful! I also used apple sauce in place of a cup of the oil and a little extra cinnamon in the batter. I really liked how appley it was. With the sauce on top it was incredible!

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spacedcowgirl

Cooking Level: Expert

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Reviewed: Sep. 29, 2009

Wonderful cake, perfect for autumn. I served it at a dinner party and everyone raved. I did make a couple of changes, however. I substituted apple sauce for all but 1/4 cup of oil and I added cinnamon. Next time I make it I'll probably also add some cloves and nutmeg and maybe raisins. This recipe is a definite keeper.

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TedE

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Reviewed: Jul. 13, 2009

Mmm. I had the most delicious apple cake with a warm caramel sauce on it about 8 years ago and have dreamed of it ever since. I think I found it! This recipe is gold. I used Braeburn apples, which have a thinner skin, so I used that, and the 'more fiber' excuse to not peel the apples and I can't even tell the peel is there. Much easier. I also took another reviewer's advice and sprinkled a mixture of sugar and cinnamon halfway thru to create that spicy ribbon. I think it really needs this little kick, especially if you are using a milder apple like I did. I also only used about 2 tablespoons of oil and the rest applesauce. I'm telling, you can NOT tell the difference! The caramel sauce is tremendous. I suggest pouring about 1/3 of it over the warm cake (I poked a few holes in the cake beforehand) and then, if you're serving it right away, drizzle the remainder over each slice. Holy cow! Good stuff. Good. Stuff.

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Millie

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 8, 2009

Great, simple recipe! We used three different kinds of apples and substituted applesauce for oil. We accidentally used almonds instead of pecans (still delicious). Also didn't have baking soda, which made the cake more dense. The caramel sauce is also delicious with a little applesauce and cinnamon mixed in. Everyone loved it!

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eas07a

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Reviewed: Apr. 29, 2009

Very excellent recipe. Substituted no sugar added applesauce for the oil and heavy whipping cream for the milk. I also added a cinnamon swirl as suggested by an earlier review. The caramel sauce really makes this cake - I think next time I'll poke holes in the cake while still in the pan and pour the sauce over it then. Either that or just pour it over individual slices. Next time I'll also try it without the cinnamon swirl (I'm not sure if that really added to the cake). Baking time was good - maybe a smidge too long. Good apple flavor.

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squarepear

Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

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Reviewed: Apr. 18, 2009

Loved it! The only regret I have is not serving the cake warm. The caramel topping is delicious and I was a bit surprised at how thin the sauce was and even more pleasantly surprised when I realized how well this all went together!

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Karenrf

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Mar. 18, 2009

so so yummy, although I did make some changes. I added a little cinnamon and I used whole wheat flour, and sucanat in place of the sugar. Also for my topping I mixed coconut oil with the milk and sucanat. It was fantastic.

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diamond diva

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Reviewed: Mar. 7, 2009

This cake is a HUGE hit. I only made a few slight changes. Instead of chopping the apples, I used a cheese grater and grated the apples (using the side with the big holes). I did this because I don't like chunks of fruit in my pastry. Since I grated instead of chopped, I figured the measurements might change and used my own judgement, which turned out to be 5 small-medium granny smith apples. This also created more juice, which equalled more flavor. I'm guessing a food processor would work very well, if you're like me and don't like chunks, however my food processor is still waiting for me on my wedding registry, so until my shower, I'll be using the grater. In addition, I added a just a few dashes of cinnamon to the batter. Due to the fact that my oven cooks quickly I had to remove my cake with 15 minutes left, so I would keep a close eye on it depending on your own oven. This cake is absolutely DELICIOUS. Definitely will make this every fall and winter.

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DLBECKER217

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 15, 2009

Wow, this is an amazing cake! I'm very surprised at how few people have tried it; this recipe is so good!I skipped the nuts because my sister is allergic, and next time I make it I will probably sub applesauce for some oil, and maybe reduce the amount of glaze, as a lot of it ran off the sides of the cake. This recipe makes a very moist cake with a wonderful apple flavor. The glaze makes it even better! This cake is melt-in-your-mouth good! Please try this recipe; you won't be disapointed!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jan. 18, 2009

Good recipe. I exchanged half the oil for applesauce and nuts for dried cranberries (kids won't eat nuts!) I made the cake in a regular pan and found the cooking time far too long. I cut it by 25 minutes and the crust was still too dry. Will definitely make again with adjustments to cooking time.

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S&G Mummy

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Reviewed: Jan. 9, 2009

Yaahh!! I have another favorite Bundt cake.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 23, 2008

OMG. My husband says this is the best thing I have ever made. the kids helped and we all loved it. I used 1 cup oil as suggested and used half white and half brown sugar. This is a wonderful recipe, the kids are already asking to make more.

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rondaopolis

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

Very moist, Very sweet and Very good!! I made it this morning and brought into work, still warm. It's being devoured. I used half oil and half unsweetened applesauce. Made it in a 9 x 13 pan and baked for 45 minutes at 350. Made the full amount of sauce and made a poke cake out of it. Poked holes all over with a wodden skewer and poured the hot caramel sauce over the top. It soaked in quickly and I was able to just bring the 9 x 13 into work. The only thing I might change would be to maybe add some cinnamon to the batter next time. Thanks for a great recipe and to member Gracey for suggesting it.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Nov. 1, 2008

Very tasty! The caramel glaze puts this over the top. I followed others' suggestions and used half white/half brown sugar and half oil/half applesauce. I have also made the Cinnamon Swirl Bundt Coffee Cake that is on this website, and found it to be delicious as well, so I used the "swirl" part of that coffee cake in this one! It's so easy - mix up 1/4 cup brown sugar and 1 T cinnamon. Fill the Bundt pan with half of the cake mix. Sprinkle the sugar/cinnamon mix on top, then top off with the other half of the cake mix. It makes a nice sugary spicy ribbon through an already delectable coffee cake.

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SHANPERSCH

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

Followed JA3MARSH suggestion of changing one cup of white sugar and one cup of brown sugar (instead of 2 cups of white) and used 3/4 applesauce and 3/4 oil and the end result was wonderful! Made in a bundt pan and it took about an hour and 20 minutes to cook through. The house smelled great. Thank you.!

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Chile-loca

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

This cake is super moist and taste delicious! Very easy to make!

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lovechristmas

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 20, 2008

EXCELLENT!!! MY HUBBY, HE REALLY LOVE IT...THANKS

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RUBY LYN

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Reviewed: Oct. 19, 2008

My changes: ONE CUP of APPLESAUCE, instead of oil. 3/4 cup White sugar and one cup brown sugar, added in Penzey's Apple Pie Spice, omitted the pecans and used three different types of apples (Honeycrisp, Jonathan & Haralson). I also cut the caramel sauce in half. This is pretty darn good, but I'm gonna stick with German Apple Cake I on here.

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