The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
I sprinkled a little powdered sugar on this and served it with real whipped cream. Delicious!
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Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA
Living In: Merriam, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA
Living In: Hackettstown, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA
Living In: Centreville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Expert

Living In: London, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 5, 2009
A nice fall cake that doesn't require icing. Very moist cake with a cookie like crunch on the top. Thanks for sharing!
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Home Town: Washington Boro, Pennsylvania, USA
Living In: Lititz, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 2, 2009
Wow this is nice cake! It's pretty hard to go wrong with an apple cake but this is exceptional. While making this I discovered I didn't have any veg oil so I used a bit of shortening I had left and added apple sauce to make up for the oil. I baked it in a bundt tin and to my disappointment it fell apart when I took it out of the tin(didn't let it cool COMPLETELY!!) but that did not stop people coming back for second helpings and even thirds. Not a crumb was left. Excellent.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 29, 2009
sub 1/2 oil, 1/2 applesauce, otherwise a little too dense.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 28, 2009
Amazing and moist. I used 1/4 cup brown sugar and 1&1/2 cups white sugar and it was a little caramel appley.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 27, 2009
Great!! Used less oil, 1/2 brown sugar 1/2 white sugar...had to use my hands to mix everything together when the apples were added-VERY thick!! Placed in bundt pan that was dusted with cinnamon and sugar...tasty and moist! Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 27, 2009
OMG ... this cake is absolutely wonderful! I didn't change a thing. It turned out absolutely moist and my family devoured it. I was going to put a glaze on it, but am glad I didn't as it is perfect as is!
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