Reviewed: Oct. 14, 2009

This was absolutely delicious!!! It was pretty sweet, but we like that in our house!!! If you don't have a major sweet tooth I'd cut down on some of the powdered sugar. I can't wait to have some more after dinner tonight!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

This was pretty good, and certainly a change of pace from regular angel food cake. My only problem with this was the amount of sugar...it was VERY sweet. The cake part by itself was good, very tender, sweet, and melt-in-your-mouth, but when combined with the glaze (which was also very good, with a luscious caramel-like cinnamon apple flavor) it was just too sweet. I love the idea...I might try making the glaze again with a different angel food recipe that contains less sugar. I know that I've made other ones that don't contain 1 cup of granulated sugar plus 1 1/2 cups of confectioner's sugar! Altogether, this is a great idea, thanks for sharing this fall dessert!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2008

This was fabulous-I wouldn't change a thing about this recipe. It took about 9 large eggs to get the amount of egg whites needed for the batter. Delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2008

This is a great angel food cake. I think the combination of confectioners' sugar and almond extract make it unique. I doubled the amount of cinnamon in the glaze to cut down on the sweetness that others commented about. Next time I will increase the glaze by 1/2...I would have liked it to cover more of the cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mgk

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2008

I didn't make the glaze, but the cake is delicious

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ashley295

Cooking Level: Intermediate

Home Town: Fort Saskatchewan, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2008

The cake was good, I added 1/2 tsp of cinnamon and went without the glaze. Instead I sauteed some cut up apples in honey with cinnamon, nutmeg and ground cloves. Gave people the options of keeping it fat free if they wanted.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Betsey

Cooking Level: Professional

Home Town: Newark, Delaware, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2008

Loved the cake but the icing was waaaay too sweet (and I have a pretty big sweet tooth). Great flavour, just too sweet. I would make again with these flavours but less sugar, more apple juice. Give the topping a slighlty runnier consistency, the way mine came out was almost like a sugar crust.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

galipemi

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2008

I just made the cake and it was wonderful. I used some leftover egg whites from 3 eggs and then made up the difference with "Just Whites" powdered eggwhites. Turned out perfect. Baked them in two smaller fluted pans. Karen

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

This was my first try at making an angel food cake from scratch - and it turned out great. I did use whole-wheat pastry flour for the cake flour, and it was still a very light cake (and no one knew the difference). The glaze was great - I actually made a double batch and drizzled some on vanilla ice cream that I served with the cake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sara

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2007

Great! I used EggBeaters Just Whites, so didn't even have to separate eggs. It was very easy to prepare, came out of the pan pretty well, and tasted great!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

wendyMN

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2007

In the interest of saving time, I had to use a box angel food cake, but I will review the glaze and recipe as a whole. It was delicious! Everyone loved it - rave reviews! I made the glaze a little thinner so it would drizzle more, and served the cake with sliced strawberries on the side. It was a perfect summer dessert.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen_M

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2007

This is amazing! I was in heaven when I tried a piece of this! The drizzle makes it absolutely incredible and my picky husband even thought this was a winner! I will definitely be making this one again and again!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANGELICAGGIE06

Cooking Level: Intermediate

Home Town: Coppell, Texas, USA

Living In: Euless, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2007

I'm not a fan of angel food cake (the person I made it for is) and I devoured this. The glaze is phenomenal, especially when warm. I made it twice. The first time, I added a tbsp of apple juice to the cake batter (for no reason except to experiment) and it added a light apple flavor that I appreciated. I also substituted a quarter cup of confectioners sugar with brown sugar in the glaze because I ran out. It was amazing. The second time, I followed the recipe exactly and it was still phenomenal. The recipe is perfect as is.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

tinydancer2426

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2007

Very easy and delicious. It took me 6 large and 3 medium eggs to get 1 & 1/2 cups of egg whites, if anyone is wondering.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mrs. Adam Liles

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2007

This was wonderful. I have two this weekend, one to keep at home and one for my husband to take to work. I will be making more of this. The only thing that I done different was that I poked holes in the cake and make sure that some glaze went in the holes. This recipe is a keeper.

Was this review helpful? [ YES ]
8 users found this review helpful