Reviewed: Aug. 30, 2011

Love this recipe! This is a must have in my house once the apples are ready for picking at our nearby orchards here in Wisconsin! :)

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Reviewer:

Donelle

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

Reviewed: Apr. 12, 2011

I have been looking for this recipe for awhile after trying a similiar cake a few years ago. I just used 1/2 cup butter instead of shortening but other than that just followed the recipe as is.

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Reviewer:

smiles12

Reviewed: Dec. 13, 2010

I made this last night, I didn't have shortening, so I used margarine, used 1/4 c. brown sugar and the rest splenda instead of sugar and almond flavoring because I had no vanilla. I also used splenda on the top with cinnamon, nutmeg and ginger. It was really good but the next time I will add applesauce and apple to the batter.

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7 users found this review helpful

Reviewer:

Pam

Reviewed: Oct. 8, 2010

This cake is awesome. I have made it twice. I have used a combination of different flours and it comes out light, moist, and delicious. I add soaked raisins and walnuts in mine. I also put a crumble topping on it. DIVINE!

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7 users found this review helpful

Reviewer:

damami1

Reviewed: May 21, 2010

I thought this cake was really good. It is very moist. I added chopped apples and cinnamon and little bit of cloves to the batter and used brown sugar, instead of white. I also baked it in a bundt pan with thin slices of apples at the bottom of the pan. It turned out great!

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6 users found this review helpful

Reviewer:

Nicole

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

Reviewed: Jan. 3, 2010

This is a wonderful dessert. Due to my husband's wheat allergy I made some changes to make it without eggs. dairy or wheat. I used egg substitute, soy milk and gluten free flour mix. I used brown sugar for white and cut up a small apple fine dice to add to the cake. We also love cinnamon so put 1/2 tsp and 1/4 tsp ginger and cloves in it. I put the sliced apples and cinnamon/sugar mix on top artfully and baked for all of 50 minutes. Make this for your gluten free friends, it works great. Served with rice ice-cream and didn't miss a thing. Yummmm..........Thankyou Carol for sharing.

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Reviewer:

MARSHA

Reviewed: Dec. 16, 2009

I found the dough too sweet and not stiff enough. The fruit fell right through to the bottom.

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5 users found this review helpful

Reviewer:

Kelsi

Reviewed: Oct. 25, 2009

I made this fast and easy cake yesterday and it came out so delicious!! It tasted extra good this morning with coffee! I think when I make it next time I will follow other reviewers' recommendation by adding some diced apples to the batter. A+ recipe!

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3 users found this review helpful

Reviewer:

debbie

Reviewed: Oct. 24, 2009

This recipe is heaven sent! I've never tasted or made a cake this moist, soft, and delicious! It wasn't too bland or too sweet! Although, I did use a half a stick of butter instead of shortening, two eggs, added diced apples (like a review stated here) half the amount of sugar, and a cup of milk! It came out perfect! The taste of apples was perfect, not too overbearing. It was DIVINE! PURE GENIOUS RECIPE! I give you 5 stars! Congrats!

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7 users found this review helpful