Reviewed: Mar. 30, 2012

The batter was too thick for me so I added 6 tab milk. I wanted spices in it, so I added 1 1/2 tsp cinnamon, 1/4 tsp each of cloves, nutmeg and ginger. Very moist! Baked in a bundt pan. I didn't use walnuts but didn't miss them.

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Reviewer:

LITTLEAMAZON

Reviewed: Apr. 7, 2011

Nice cake, very dense a bit heavy, needed spices cinnamon or something, 1 1/4 cup of oil is a lot, too much.

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Pamcancook

Cooking Level: Expert

Reviewed: Nov. 16, 2010

I made this cake exactly as describe and it is a great cake. My cooking time was 55 minutes, not 25, but other than that wonderful. I have since made some changes to the recipe. The changes have made this cake a favorite in our house at all holidays. Changes: I sliced the apples versus dicing. The apples and their texture really do come through more this way. And I added 2 teaspoons of cinnamon and 1 teaspoon of all spice to the flour mixture. I also baked my cake in a Bunt Pan and drizzled the frosting on top while the frosting was still warm. With Thanksgiving coming up, this is a great cake to make up to two days beforehand (if you can keep out of it that long,) since is stores beautifully in an air tight container and in a cool place.

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Reviewer:

tkrause

Reviewed: Feb. 26, 2010

Awesome! Only change is 4 cups of shredded Granny Smith apples instead of 3 cups.

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Reviewer:

diantaylor

Cooking Level: Expert

Living In: Gloucester, Virginia, USA

Reviewed: Jan. 30, 2010

Just placed the cake in the oven. I am excited to see how it turns out I did change it up a bit. I did equal parts brown and white sugar added 2 teaspoons of Appletons spiced rum 1 teaspoon of cinnamon and about 1 teaspoon of ground nutmeg I prefer to grind my own spices. I also decided to not use the icing. Well the cake is finished and cooled and half gone. I will def make again. Thanks Jessica for a great recipe and for all the suggestions.

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jessicat75

Cooking Level: Professional

Reviewed: Oct. 6, 2009

I love this cake!! My caramel topping however didn't come out very well. I followed the recipe to a T--twice!--and both times it ended up as an oily gloop.

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jeepgirl1177

Reviewed: Apr. 11, 2009

This cake is absolutely incredible. My daughter is not fond of cake but this won her over. Caramel and apple combo is so tasty and fruity. I added whipped cream/confectioners in the middle and on top so I could decorate it for her 17th BDay.

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Reviewer:

BarbP

Reviewed: Jan. 11, 2009

I had to cook the cake for over 60 minutes. I think it was 65 but it was longer than stated. I would have also cut down on the amount of oil - it took a while for the cake to be a cake after it was cooked. I let the cakes cool for a half a day to a day and they were MUCH better consistency and taste. Let them rest over night and then serve. I ate them with out the icing - just the cake. It was a big hit.. not too sweet but nice. I added more apples than called for and put in about 3/4c brown sugar. Would have been good to put some cinnamon in it - I put it on the top. I would make this cake again.

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Reviewer:

Luna

Cooking Level: Expert

Reviewed: Jan. 1, 2009

This was a good cake. I used 3/4 c. of oil and about 1 cup of applesauce. I also added about a teaspoon of cinnamon ot the dry ingred. I used 3 apples, 2 granny smith's and one gala. My biggest problem was the bake time seemed to be WAY OFF. I kept adding 5 minutes so many times I lost track of the total time it took to bake this cake. I would say close to 60 minutes though. I thought maybe I should up the temp to 350, but just kept checking it every 5 minutes. The edges browned first but the middle seemed to take forever to bake. I took it to a New Year's party and everyone liked it but my son. I frosted it with carmel frosting I. I don't know if I will make it again. Might try another recipe and see which is better. Not a bad cake though once you can get it baked.

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