Reviewed: Nov. 18, 2008

This is it! Make this in a 9 x 13 for a tailgate party, Thanksgiving, or just to show off for your friends. I poured the icing over it while it was still a little warm & it was wonderful.

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Jill Spivey

	Cooking Level: Expert
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Reviewed: Oct. 24, 2008

This is really good. I made it as a 9x13 and i think i could have cooked it a little longer because the middle was just a touch doughy. I added some cinnamon and it definately helped. This tastes to be almost like an apple blondie. I will make it again!

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karab

	Cooking Level: Intermediate Living In: Smithville, Arkansas, USA
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Reviewed: Oct. 17, 2008

Thanks so much for sharing this recipe. It was FANTASTIC!! I didn't make the topping, omitted the walnuts, and added a little cinnamon and it was absolutely wonderful. Also, I didn't make a layer cake, I just made two rounds and kept one at took the other to a small get together and everyone loved it. So the next day I made two more rounds and took them to work and all 16 pieces were gone in about 15 minutes. Everyone was raving about how good it was. This is one to I'll definitely be holding on to.

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Jen

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Sep. 23, 2008

OMG!!! This recipe is awesome! I made it and shared some with my neighbors because they gave me all these apples and they had to have the recipe. The only thing is I added 1 teaspoon cinnamon and since I had no walnuts I left them out. I've made this cake twice this week. This is a definite keeper, I hope Jessica sees this thanks, Jessica. Thanks for sharing. Signed, The Grinch

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jane

	Cooking Level: Expert Home Town: Fort Branch, Indiana, USA Living In: Henderson, Kentucky, USA
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Reviewed: Sep. 14, 2008

Made in long 9x13 pan. Final taste very good however don't attempt to make this in layers. Very heavy cake and batter is like cookie dough. Carmel topping is very tasty but not "frosting" at all. This makes a great single layer coffee cake.

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chefsmama


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Reviewed: Jul. 23, 2008

Oh my gosh this was great!! The caramel sauce was to die for. Double it for sure and pour on at serving time. I tried it in the microwave and it didn't get real thick until it cooled, but I probably overcooked it because it was not as brown as the picture showed. I topped with extra pecans because I love them.

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PatiO

	Cooking Level: Intermediate
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Reviewed: Jul. 1, 2008

Nice, nice, nice!!! I adjusted the recipe for high altitude (7000 feet)which was easy. Baked it as a layer cake with double frosting. I have yet to get any leftovers...so I can't rate them! Fabulous cake!

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nmblue


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Reviewed: Feb. 29, 2008

This was very delicious. I didn't make the frosting (I don't think it's needed, the cake is pretty sweet on its own). Nevertheless, I did had to add a little spice to make it more flavorful. I ended up modifying it to taste more like another cake that I found in this site, the "Apple pound cake." Texture and apple-dose is perfect.

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TourSi

	Cooking Level: Intermediate
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Reviewed: Feb. 4, 2008

Made this for my family for dinner because I was looking for a recipe without chocolate in it because my Dad is allergic to it. Everyone loved it-especially the yummy icing. It was delicious. Next time I will try to make-it over to be healthier, but it certainly tasted great as is.

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twinmom

	Cooking Level: Expert
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Reviewed: Dec. 23, 2007

I made this cake for a co-workers Birthday and it was a huge hit, it's so moist it's unbelieveable, the one thing thats wrong on the recipe though is the time to bake it, It took 60 minutes not 25 so make a note of that.. I also made the caramel sauce the night before, left it in the saucepan all night to cool then frosted the cake the next morning...

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HAIRGAL63


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Reviewed: Oct. 8, 2007

This was such a great dessert! My family loved it! I made it for thanksgiving. Howvever, I did sub. 1 cup of apple sauce for the oil and used only 1/4 cup of oil instead. I also had to cook it for about 5-10 mins longer. Other than that it was so good, every family will love it!

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Martha

	Cooking Level: Expert Home Town: Espanola, Ontario, Canada
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Reviewed: Apr. 7, 2007

This cake was fantastic. Everyone loved it !!

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CK


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Reviewed: Oct. 16, 2006

absolutely incredible! I used 6 Macintosh apples and 2 cups of chopped walnuts - it took about 45 minutes to cook. Otherwise the recipe was perfect, and the cake was a huge hit. It's been requested by many that I make it again next week for another party!

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EMLIZMUE


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Reviewed: Oct. 5, 2005

I made this last night for Rosh Hashonah dinner and it was a major hit. Not at all like the apple cakes I had grown up with. I followed the suggestions of others and added cinnamon to the recipe and a little more apples than suggested. WOW! Moist, delicious and the caramel icing just took it up a notch (to quote someone else). This one is a keeper and will be used year round. Thanks Jessica

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Kathy Kestin


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Reviewed: Aug. 18, 2005

Gotta a lot of compliments on this cake. Everyone said it was wonderful.

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Christy

	Cooking Level: Intermediate Home Town: Roan Mountain, Tennessee, USA Living In: Newland, North Carolina, USA
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Reviewed: Aug. 26, 2004

WHAT A JEWEL OF A CAKE. THIS IS A WONDERFUL MOIST CAKE. FOLLOW THE DIRECTIONS TO THE T AND YOU WILL NOT FAIL. ONLY THING IS. IF I WERE YOU I WOULD DOUBLE THE CARAMEL ICING RECIPE BECAUSE YOU WILL EAT 1/3 OF IT BEFORE YOU GET IT ON THE CAKE. I USED REAL BUTTER IN THE ICING INSTEAD OF THE FAKE STUFF. BELIEVE ME IT MAKES A DIFFERENT IN TASTE. THANKS FOR THE RECIPE.

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NINA L.

	Cooking Level: Expert Living In: Birmingham, Alabama, USA
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Reviewed: Jan. 25, 2004

This was _ok_, nothing more. It makes a VERY heavy cake with a batter the texture just slightly more fluid than taffy. Baking took about 35 minutes in the suggested 8-inch round pans, which I layered. Followed recipe exactly with 1/2 tsp baking powder since its measurement is left out, and chopping the apples since it never tells you to do that. I find it too heavy and rich, but if that's what you want give it a go!

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OCTOVUS


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