Reviewed: Sep. 27, 2009

Ooooooohhhh so delicious! This cake is moist and flavorful. A most enjoyable way to appreciate the bounty of my apple tree. I absolutely love this and will make it often.

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AUNTCOOKIE84

Cooking Level: Expert

Living In: Tonawanda, New York, USA

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Reviewed: Sep. 12, 2009

Very good! I followed the advice of others and added 1/2 c. yogurt. Has a big cinnamon taste, so if you don't like that I would suggest using less. It's wonderful for breakfast as it is similar in texture to a coffee cake.

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Kim

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

Having made three of these in the past 24 hours, I've got to say, this is an excellent cake! Not too sweet and very flavorful. I took the suggestion of other reviewers and added a 1/4 cup of apple sauce to the batter. I forgot to peel the apples on one, but it still turned out very nice. In my apartment sized oven, 30 minutes at 350 degrees was plenty. Thanks for this great recipe!

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Amy F.

Cooking Level: Intermediate

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Reviewed: May 14, 2009

I made a few revisions to keep the cake healthy and incorporate more moisture. It turned into a very moist, scrumptious cake! I didn't have all-purpose flour, so I did 1 cup of brown rice flour with 1/2 cup of whole wheat flour. I halved the sugar and added 1/4 cup honey with two eggs because I had some rather small eggs. I added a teaspoon or so of nutmeg and 1/2 a cup of unsweetened applesauce. I didn't measure out my apples, but it looks like I ended up with about three cups instead of two. My cake was done in 30 minutes and the texture was anything but dry! I cut the apples up in very small slices, so this probably helped them soften with the shorter bake time.

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Reviewer:

Faeli H

Cooking Level: Intermediate

Home Town: Angeles City, Pampanga, Philippines

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Reviewed: Jan. 20, 2009

Delicious, easy and quick! I made this for company and they loved it! I served it hot with vanilla ice cream. I'll be making this again soon.

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Jistead

Cooking Level: Expert

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Reviewed: Oct. 24, 2008

I was surprised I liked this cake so much, and that it came out as well as it did. A note: the cake batter is very thick and it almost comes out like brownie batter. When the cake bakes it's more like a coffee cake. It's very good though. Hope the info helped.

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msthomas

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Reviewed: Oct. 21, 2008

My 3 year old grandson and I baked this wonderful cake today. I changed it up just a smigeon, my kids like it spicy. I added a pinch of nutmeg and allspice. I also followed anothers suggestion and added 1/2 cup of yogurt for moistness. It turned out wonderful! I am going to make this one again and again. A keeper for sure!

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Marla

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Oct. 5, 2008

Everyone loved this cake! All I changed about this recipe is that I added 1/4 cup of applesauce and the moisture in the cake was perfect. My family is begging me to make another one!

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Reviewer:

TOUSLEDMIND

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Reviewed: Sep. 5, 2008

This is one of the best cakes I have ever tasted. I changed it just a little bit by adding 1/4 cup of olive oil (I don't use the extra virgin because the taste is a bit strong, but it also works). I also used half the cinnamon just because my husband is not crazy about it, but in the end I could still taste the cinnamon at just the right level. Instead of folding the walnuts in I sprinkled them over the top for presentation purposes only and it came out lovely. I shared the cake with relatives and then had to turn over this recipe shortly after. Thanks for sharing it with us!!

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Rachel Romano

Home Town: Dayton, Ohio, USA

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Reviewed: May 7, 2008

This cake is wonderful at breakfast or as a snack. I knew the apples I was using would stay firm and not give off a lot of moiture, so I added 1/2 cup of plain yogurt to the batter. It was moist but not soggy. The amount of sugar is perfect, and the same for the cinnamon. I didn't have the specified size pan, so I used a 10.5" cast iron pan without any problem. I love the glossy, deep golden color of this cake. It's old-fashioned in the best sense of the phrase. I wish I could tell you what it was like after being refrigerated, but it disappeared while it was still war,!

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redletter

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Reviewed: Nov. 17, 2007

I usually bake with honey instead of sugar, so in addition to honey I added a bit of cream and milk and it came out pretty well (since the prev. reviewers complained that it was too dry). I think the amount of cinnamon called for is a bit much. I used only 1 tsp of cinnamon.

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Beany

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Reviewed: Aug. 14, 2007

I grated the peeled apple into the mixture and that really helped the texture and made it a bit more moist. It is an extremely flavoursome cake, and I baked mine with walnut halves on the top to mark out the slices. Delicious!

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Zoe

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Reviewed: Mar. 7, 2006

I think this deserves higher than 5 star. In less than 5 days I have made 3 of these cakes and I had to use my bundt cake pan, but they are beautiful and oh so delicious. This is a real KEEPER for me.

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Janet

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Reviewed: Oct. 20, 2005

I baked this deliciously, moist cake for all of the ladies at Game Day this week (except me, all of the ladies are above 70!!) and I was told it would be standard fare at all of Game Days. My husband attended this event and he is an "apple" person. Roses, roses, roses for this recipe!!

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bulldog

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Reviewed: Jun. 1, 2005

This recipe needs tweaking, but can come out very good. I doubled the recipe and used it for muffins instead. Instead of 2 cups apples, I used 2 large Granny Smith apples. It does come out TOO dry, so I added about 1/4th cup apple sauce. The resulting muffins were moist, and even better apple flavor. Great place to start, would be great with vanilla ice cream fresh out of the oven! Didn't need quite 45 min in the muffin tins, about 40. I omitted the walnuts.

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VIXIERA

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Reviewed: Oct. 20, 2002

Although the flavor of this cake is good, it is very dry. The fresh apples add some moisture to the dry ingredients, but next time will add 3/4 Cup of buttermilk to the butter and sugar.

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