The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 4, 2012
a delicately flavoured, moist cake. Good without the walnuts. I do suggest you make your own pie filling rather than using canned.
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Cooking Level: Expert

Living In: Kingston, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 27, 2010
Good and lasts a while in the refrigerator. My candied walnuts didn't turn out that great--not sure if it was me or the recipe (which I followed). Next time I will not use canned apples...I'll saute fresh ones with a little sugar and cinnamon. A nice fall cake.
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Photo by tizzylizz
Home Town: Milford, Michigan, USA
Living In: Apex, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by witchywoman
Reviewed: Jan. 25, 2010
This is super good! I didn't add the candied walnuts to the top because of allergies and I also just made one layer instead of 2. But the taste is phenominal, thanks for a great recipe!
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Photo by witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA
Living In: Longview, Washington, USA

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