Reviewed: Sep. 30, 2008

Soooo good! I cut the recipe in half and used 8" square pan, used same amount of cinnamon applesauce in place of oil and substituted Splenda for sugar at equal amount. I used 2 large apples, diced. I dusted the pan with cinnamon/sugar after spraying with cooking spray and dusting with flour. I sprinkled a bit more on top before baking. With the smaller pan, it was done after about 35 minutes. So moist and flavorful!!

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Joelle

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

I have been making a nearly identical recipe for years. It's good with a very thin glaze. ( Try using 1/2 cup, or more, of boiling water, 1 cup of confec. sugar,+ 1 tsp. orange juice) Pour the glaze over the cake, while the cake is still warm. The glaze soaks in and makes it even more delcious.

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Barb K.

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Spring Lake, Michigan, USA

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Reviewed: Sep. 30, 2008

Wonderful apple cake for fall. It wasn't terribly sweet. Dust with powdered sugar and serve with a great cup of coffee. Wunderbar!

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LibsAunt

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: College Station, Texas, USA

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Reviewed: Sep. 30, 2008

This is the most delicious apple cake recipe I have tried. I used 1 cup sugar and 1 cup splenda and it is still amazing!

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janmarie

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Reviewed: Sep. 27, 2008

Made it just as is, and it was just fabulous! So simple and so delicious. I didn't measure the apples, and maybe used a little more than 4 cups ... but it was great. Apple Pie Cake. 45 minutes wasn't quite long enough in my oven ...

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Candace

Cooking Level: Expert

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Reviewed: Sep. 22, 2008

This cake is awesome. We went apple picking yesterday and got half a bushel of Cortlands.I wanted to try something different with our pick. This cake is so good it's only been out of the oven for 30 minutes or so and it's half gone. I followed the recipe exactly, but did make a caramel sauce to pour over each individual piece. I will definitely make this again......often.

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berncat5

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Reviewed: Sep. 22, 2008

Okay...what did I do wrong?? I kept reading about how forgiving this recipe was but I still managed to goof it up. I DID make the changes that a lot of people made and raved about - 1/4c oil, 3/4c applesauce, 1/2 white whole wheat and 1/2 white flour,and decreased sugar to 1c, plus 1/4c brown sugar. I also added an extra 1/2c apples and an extra teaspoon of cinnamon, which should not have affected the recipe that much. The batter was not extremely thick (it was doable) and the top was not "cookie crunchy" like I was reading about. The one thing that did happen right was that it turned soggy within 15 hours ~ like other reviewers mentioned. Oh...I also sprayed with Pam and used sugar instead of flour to keep cake from sticking. Help...what did I do wrong to such a "forgiving" recipe???

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Sharyn

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Reviewed: Sep. 22, 2008

Loved how this turned out BUT it is VERY VERY sweet! I took the suggestion of putting cream cheese frosting on it, and it was over kill. The cake is sweet enough on it's own that i would suggest sprinkling with powder sugar and that's it! Without this icing, it's a GREAT cake. Everyone categorized it close to a coffee cake. Will make again (minus the frosting!!) Thanks for the recipe!

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Diva

Cooking Level: Intermediate

Home Town: Delafield, Wisconsin, USA

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Reviewed: Sep. 19, 2008

Very good! I also added a pear since I didn't have enough apples. yummy!

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Josee RC

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 14, 2008

This cake is delicious but I had a hard time telling exactly when it was done baking. I used the toothpick test but the middle was still underdone. I made a double recipe. I made one 13x9 inch pan, one 9 inch springform pan and one 8 inch regular round cake pan. They are still cooling but I think I'm going to put some cream cheese frosting on them. (I had to taste it so I cut into the small cake while it was still warm) Good way to use up apples. I used about 8 medium size apples for the double recipe. The only change to the recipe that I made was to add a big pinch of allspice. I'm glad I did - it was perfectly spiced. I think the frosting will improve the looks a bit - it's not the prettiest cake but it is extremely tasty and moist. And it's extremely easy to put together.

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nilla

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Reviewed: Sep. 4, 2008

Delicious! Used 1/2 whole wheat and 1/2C white flour, sprinkled the top with 1/2 cup brown sugar and a little cinnamon before baking, but kept the rest per the recipe. Very moist,really excellent! Next time I'll throw in a handful or two of hickory nuts and some craisins. Thanks for this most delicious cake recipe.

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deedles

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Reviewed: Aug. 26, 2008

I have never before reviewed a recipe, but I had to this time! This was wonderful... for years I have been looking for a apple cake recipe that was served at our church breakfasts years ago. This was it exactly! It was way worth cutting all those apples and it was even better the next morning with a cup of coffee. My husband even tried to "forget" to take the extra pan to work and wanted to keep it for home. My four year old twins want this for their birthday cake! Yummmy.

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pnmmom

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

Followed recipe "as is" (not my style usually) - and it was a huge hit at family bbq last night. I had an influx of apples recently & tried 3 cake recipes in 4 days - this was BY FAR the best of the 3. I used a bundt pan & sugared, instead of flowered the pan - LOVED the crispy exterior paired with the moist, dense interior!! Highly recommended!

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love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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Reviewed: Jun. 30, 2008

The reviews are in from my son's school - fantastic. Everyone wants the recipe. I did not have the honor of trying it - next time. But with reviews like this I will make again and soon! I made it in a bundt pan for about an hour. It came out so moist. I did put a caramel glaze as another reviewer suggested.

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Beth K

Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

Living In: Redondo Beach, California, USA

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Reviewed: Jun. 27, 2008

Excellent! This is everything you'd want in an apple cake - moist and packed with flavor. To cut calories, I used 1/3 c. oil, and 2/3 c. applesauce. I also added 1 tsp. each of nutmeg and cloves.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jun. 19, 2008

OMG, this cake is sooo good! I just made it and my husband and daugher can't get enough. I cut back on the oil like some suggested and used applesauce. It is one of my new favorite desserts.

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Violet

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

I rated this a four because I did follow several of the other reviewers suggestions. I used 1/4 C. oil and 3/4 C. applesauce, 1 1/2 C. sugar, 2 t. vanilla, 3 t. cinnamon and 2 t. pumpkin pie spices. That being said, the resulting cake was fabulous. I dusted it with powdered sugar and it was just sweet enough. This is definitely going on the list of favorite desserts at our house. Thanks so much for sharing it!

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JaymieR

Cooking Level: Beginning

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Reviewed: Jun. 5, 2008

its very good and can be used as a base for many desserts

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komalbindra

Cooking Level: Expert

Living In: Chandigarh, Chandigarh, India

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Reviewed: May 8, 2008

Very good! Followed others suggestions and used 1/4 cup oil and 3/4 cup applesauce. Also cut the sugar down to 1 cup and it was sweet enough. Will definitely make again.

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Betsy

Cooking Level: Intermediate

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Reviewed: May 2, 2008

I own a coffeeshop/bakery, and made this cake today. The only change I made was that I added crumb topping. My customers raved about it all day, (I put out samples)begged me for the recipe, and bought it all! I will DEFINITELY be making this cake again!!

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trynashine

Cooking Level: Professional

Home Town: Long Island, New York, USA

Living In: Franklin, North Carolina, USA

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German Apple Cake I

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