Reviewed: Mar. 2, 2009

This recipe is very good.

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D. Martin

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Reviewed: Feb. 25, 2009

Use caramel glaze that is in the reviews

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listella

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Reviewed: Feb. 25, 2009

I have made this several times now. Love it. I did take the suggestion of reducing the sugar though. Other than that it is perfect! YUM!!

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Mrs.C

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Reviewed: Feb. 25, 2009

Very delicious and easy to make! I've made this many times and everyone loves it. In my opinion, this recipe is best with 3-4 Grannie Smith apples for tartness. I also like cutting the apples in different sized chunks-some small, some large to add variation. For the top, all it needs is a little sprinkling of powdered sugar and cinnamon. Like other reviewers, I usually cut down on the sugar & oil and up the cinnamon as well.

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MEDdMI

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Reviewed: Feb. 16, 2009

This cake was pretty easy to make and everyone loved it. I made this for my 1st grader's school party. The teachers said it was waisted on the kids though. Something about 6 year olds not appreciating good food? I had to make it again because I didn't even get any. Thanks for the recipe!

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RAWINTER

Cooking Level: Intermediate

Home Town: Shell Rock, Iowa, USA

Living In: El Paso, Texas, USA

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Reviewed: Feb. 7, 2009

WOW! This is a wonderful cake! I've made it twice now and my family loves it! My husband wants me to make it for his birthday!

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JASLEIGH

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Reviewed: Feb. 1, 2009

Very moist and dense! Family really loved it! It's healthy too, which is great. But I must admitt though that next time I make this, it will be smothered in cream cheese icing lol I was craving icing for it the whole time :) Worth the time and effort!

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Lynann

Cooking Level: Expert

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Reviewed: Jan. 23, 2009

I love this recipe. I have used pears and apples in it depending on what I have the most of and what is in season. I use applesauce in place of half the fat to make it healthier and cannot taste a difference. It is a wonderful cake! Thanks so much for sharing this. It has become a family favorite.

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rebecca

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Reviewed: Jan. 22, 2009

Very moist! A big hit at the German beer fest!

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Karine

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Reviewed: Jan. 18, 2009

Friday night dinner hit

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Noel Peck

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Reviewed: Jan. 18, 2009

This was an awesome recipe easy, and fast. It was the best dessert at the Ocktoberfest party I went to and its perfect with the cream cheese frosting from this site!

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Rich C.

Cooking Level: Professional

Home Town: Brookville, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 15, 2009

A very nice cake. I halved the sugar in this recipe and it still seemed a little sweet, so I'll reduce it by a tad next time. Used applesauce in place of half the oil and upped the apples by 1c. I was worried that there were more apples than batter when I put half the recipe in an 8x8 square pan, but after 35 min in the oven I had a lovely brown dimply cake that was a lighter texture than I expected (still very good) and had just the right amount of apples. We ate it for breakfast the next morning. I would make this again, perhaps as muffins.

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Stephanie Lawrence

Home Town: Amsterdam, New York, USA

Living In: Cobleskill, New York, USA

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Reviewed: Jan. 15, 2009

This is a great cake, but the oil! I use 1/2 oil and 1/2 applesauce and it comes out fine, while cutting back the fat a bit.

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MRS. SHOCKLEY

Cooking Level: Intermediate

Living In: Jefferson City, Missouri, USA

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Reviewed: Jan. 13, 2009

This cake is fabulous. I didn't change anything. I baked it and brought it to work. It was finished in 15 minutes. It's that good.

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kimz11

Cooking Level: Expert

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Reviewed: Jan. 13, 2009

This was really tasty. My family ate it up quick. It was light and moist. Thank you for sharing a quick and easy recipe that I had already passed on. Definately a keeper !

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Anita Martin

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

I added 5c. chopped apples,batter was very hard to stir, gave me a cramp, but oh so worth it, this cake came out moist,flavorful. kinda like a apple pie turned cake. wonderful.

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Teresa

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Reviewed: Jan. 12, 2009

So moist and delicious! I made a glaze with powdered sugar, butter, and vanilla. Wish apples were always in season!

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 5, 2009

Excellent and delicious cake. To stick to my new year's resolutions (somewhat) I substituted apple sauce for the oil (entirely) and used 1 cup wheat flour and 1 cup self-rising flour. I also cut down the sugar to 1 1/4 cups and used brown sugar instead. Baked it for about 50 minutes in a bundt pan (my oven is a little on the hot side) and it turned out perfectly; moist, flavourful, and totally delicious. I served it with vanilla tea. Amazing! Will definitely make again and again.

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Celly

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

This is one fabulous cake! After looking at the photos I decided to use a Bundt pan and that was a huge mistake. The top of the cake was wonderfully crisp over a dense cake and by using a Bundt pan not only did I have trouble releasing it from the pan, I had to turn it over on to that crisp crust. Had I made it in a 9 x 13 pan as directed I would have had more of that delectable crust and no release problems. I made a caramel sauce for this and it was not needed; this cake is perfect as is.

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