Reviewed: Nov. 9, 2009

Absolutely delicious - the other reviews were correct - the longer it sits the soggier it becomes.

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Reviewed: Nov. 8, 2009

I had to alter the recipe for use in Japan. I halved all the ingredients and made it in a loaf pan, and added a touch of allspice and nutmeg. Unfortunately I wasn't able to find proper apples, as all apples in Japan tend to be soft and sweet compared to a granny smith, or even a red delicious. To compensate for this I cut down on the sugar a bit and added a bit more flour. The end result was iffy at first. The top cooked pretty fast, and the middle was still undercooked, so I had to add an extra 10 minutes to the baking time. When I took it out the next time the middle had caught up, and the top was a lovely sugary crisp. If I make it again, I will probably use a few less apples, and maybe layer the bottom of the pan with apples and brown sugar to make it more of an upside-down cake. Oh well, baking in Japan has always been pretty experimental!

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AERISH

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Reviewed: Nov. 3, 2009

A good cake, and very simple. A little dry however.

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SugarMama

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Reviewed: Nov. 2, 2009

Very good! But DEFINITELY flour the pan (I did not; used a bundt pan and had to piece the top back onto the cake!) Made with Caramel Frosting I, which was a good combination.

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Melissa

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Reviewed: Nov. 1, 2009

One of the best cakes I have ever had! I made this yesterday for a family BBQ and it was so good! I just had some more for breakfast! I used 1 cup light brown sugar/1 cup granulated and I think it made it that much richer. I also took the advice of another person who commented and sprayed the pan and used cinnamon, brown sugar/granulated sugar in place of the flour. It made the outside crisp and with a crunchy-sugar coating- SO GOOD! I drizzled a simple brown sugar/granulated sugar/cinnamon syrup over the top and let it harden- crunchy on the outside and so moist on the inside! Will DEFINITELY make this again and again!!!!

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leahanicole

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Reviewed: Oct. 25, 2009

Wow, this is good! The only thing I did differently was reduced sugar to 1 3/4 cups, and used a touch less oil.

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canadiangirl

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Reviewed: Oct. 25, 2009

Great recipe, I made a couple tweaks per some other reviewers suggestions. Reduced sugar and used 1 C. white sugar and 1/2 C. brown sugar. I also used 1/2 C vegetable oil and 1/2 cup C unsweetened applesauce. I used a bundt pan and sprinkled top with cinnamon/sugar mixture. Very moist cake, delicious for breakfast.

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designlady

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 21, 2009

i made this in a 9 x 13 and followed recipe exactly accept i added an extra cup of apples. it tasted great but by the second day was more like apple mush than apple cake. don't know what went wrong but i wouldn't make this again unless i was eating it that same day.

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Beth

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Reviewed: Oct. 20, 2009

I made this cake last night,and by was it good! We had company and they just raved! I made it in a tube pan (jest because I saw the posted picture and liked it!) I felt no need to add frosting or sugar on top. I only used 1 1/2 cups of Sugar and found it quite sweet enough! As others noted, it has a nice kind of crispy top, and then the soft apples in every bite make it absoluty wonderful!THANKS!

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BkDuran

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Reviewed: Oct. 18, 2009

I sprinkled a little powdered sugar on this and served it with real whipped cream. Delicious!

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FRANCIE63

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

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Reviewed: Oct. 16, 2009

Everyone loved it! Moist and rich. I did add more spices and vanilla and substituted apple sauce for some of the oil. Would also taste great with walnuts, I'll try it next time!

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bkenneway

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Reviewed: Oct. 16, 2009

It was good but you have to really love apples. I felt like it was missing something.

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SMEGS1018

Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA

Living In: Hackettstown, New Jersey, USA

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Reviewed: Oct. 14, 2009

I followed the recipe exactly and I have to say I couldn't stop eating it. The surface of the cake (I baked mine in a 9x13) turned out really rough and crusty unlike most of the photos (I baked my cake 25 degrees F lower and 5-10 minutes less than the original recipe and the toothpick came out clean), but it was good still. Frosting is not needed since the 2 cups of sugar really sweetens this cake. My mother wasn't the biggest fan of this cake, but my sister and father couldn't stop eating it also and it was gone the day after I baked it! Thank you for the great recipe! Will most likely make again sometime!

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HenryF

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Reviewed: Oct. 13, 2009

Just made this cake 1/2 hour ago and went outside when I came in it was 1/2 gone. I quick grabbed a piece and the rest is history, YUMMY! Followed the exact instructions minus the frosting (doesn't need it).

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Steph

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Reviewed: Oct. 13, 2009

I brought the cake to a party and it's rave. The only modification is 2tbs of baking powder instead of baking soda. Baked in a 10in round pan. Additional baking time needed, because of the pan I used(?). I also mixed flour/brown sugar/butter with chopped peacon, and sprinkle on the top of the cake for a nutty flavor.

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JZY4310

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Reviewed: Oct. 12, 2009

Very good cake!!! We loved it. I did few modifications such as use half whole wheat flower and half white. I used 1 tbs of baking powder instead of baking soda, and I used 1/2 cup of oil with 1/2 cup of apple sauce. Baked in a bundt cake pan. Turned out perfect.

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mimi100

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 11, 2009

Excellent cake with an excellent texture. It is moist and dense inside with a slight crispy exterior. Great out of the oven, but still great at room temp. I did make a few minor changes to adapt to my preferences; I decreased the sugar to 1 1/2C and used brown sugar instead of white and increased the cinnamon to 3 tsp and vanilla to 2 tsp.

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preta75

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Oct. 7, 2009

Really, really good cake - especially right out of the oven! I used splenda for the sugar, half wheat flour/half white flour and grated half of the apples/chopped the other half. This was very easy to make and has a great taste. Thanks for sharing!

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Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Oct. 5, 2009

Wow! So basic but so good. Very tasty yet inexpensive. I made a half recipe and only change I made was to double the cinnamon. Personal preference. I always double cinnamon. Also, cut the apple into small pieces. End result was lots of praise and not much left. The crunchie top was lost on the second day but still good. I will try reducing sugar next time but recipe as is was amazing. If you can't take compliments, pass up on this one.

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