Reviewed: Dec. 16, 2011

Two times I followed recipes from this website and both times they were disaster.

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Reviewed: Dec. 25, 2010

I made this cake for Thanksgiving and it got gobbled up in minutes! Everyone begged me to make it for Christmas too. I added dried cranberries to mine when I made it for Thanksgiving, and for Christmas, I added carrots and raisins.

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3 users found this review helpful

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ClubZombie

Reviewed: Dec. 23, 2010

This would make a great crumble topping, but this is not a cake.

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nicole

Reviewed: Oct. 7, 2010

Very sweet, but good. My batter wasn't thick. It was crumbly. I didn't quite know what to expect. Everyone in my family enjoyed it though.

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2 users found this review helpful

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PattiB

Cooking Level: Intermediate

Reviewed: Jul. 22, 2010

This recipe is missing a key component: MILK! Without it, the "batter" is FAR too thick, almost to dough status! I added between 1 and 1 1/2 C. cold milk, whisked for two minutes and divided the batter into two 9" rounds. The result was two perfectly moist, light cakes. The apple pieces floated to the top and browned in a gorgeous pattern- no topping needed! Plenty sweet as it is.

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5 users found this review helpful

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Penelope

Reviewed: Apr. 29, 2009

I have no idea what happened, but i followed the recipe and my cake is a disaster.

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2 users found this review helpful

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Kate A

Cooking Level: Intermediate

Reviewed: Jan. 18, 2009

This is such a morish cake we just cant leve it alone, its lovely

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7 users found this review helpful

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wiscosalsa

Reviewed: Jul. 22, 2008

This satisfied my craving wonderfully tonight. Being calorie conscious, I substituted unsweetened applesauce for the oil and did 1 c. Splenda and 1 c. sugar. I also left off the topping. Based on the calculations from another website, that brought the calorie count down to 130 calories per serving and 1 gram of fat. Not bad at all for this delicious dessert.

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Tiffany

Reviewed: Oct. 21, 2007

We tried this recipe and it was ridiculously sweet. I personally got a headache from the crash after the sugar high. I think reducing the sugar content at least by half would be a very good idea (which may mean you would have to rework the other things in the recipe).

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11 users found this review helpful