Reviewed: Oct. 11, 2008

Wow, yummy! Made it as written except for the 3/4 cup applesauce/ 1/4 c. oil substitution that many made. Also greased and sugared the pan and made it with 1 c. white sugar and 1 c. of brown sugar. A definite keeper!

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Jamie529

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Reviewed: Oct. 10, 2008

i give it a 4. it comes out amazing BUT another reviewer was right when they said the next day it comes out a mushy mess. well not exactly a mushy mess, but over a couple of days it get soggy, like it wasnt cooked through. maybe reduce the oil and up the cooking time. i kept checking mine, and i made it in my grandmothers ages old springform silver pan with ridges on the bottom, so you would have thought it wouldnt have taken longer to cook with the hole in the middle. anyway it was WONDERFUL FOR THE FIRST 24 HOURS!!!

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mybluskeyes

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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Reviewed: Oct. 9, 2008

I haven't had better apple cake than this. It is perfect and I used no topping at all. It's nice and moist and has a wonderful gooey texture. The whole family loved it.

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Oct. 9, 2008

Awesome! I used half a cup of oil and half a cup of applesauce and baked the cake in a bundt pan. It came out beautiful and very tasty. It takes over an hour to bake in the bundt pan (I kinda lost track of time after 60 minutes)but it looked great!

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annied11

Cooking Level: Expert

Home Town: Kiel, Schleswig-Holstein, Germany

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Reviewed: Oct. 9, 2008

I loved this cake due to its very moist texture. However, I followed other peoples advise and only used half the amount of sugar & half the amount of oil (I substituted the remaining oil with a home made apple sauce). I will definitely do it again

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tatu

Cooking Level: Expert

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Reviewed: Oct. 8, 2008

This cake is absolutely amazing!! Even hubby loved it and he's not a big fan of cinnamon. I halved the recipe and baked it in an 8-inch springform pan. I also added a crumb topping and I used the "Crumb Topping for Pies" recipe found on this site, but I quartered it (1/4 cup brown sugar, 1/4 cup flour, 1-2 tbsp butter - mix together with a fork till crumbly). I also took it a step further and also made caramel sauce (had to indulge). Melt a 1/4 cup butter in a small sauce pan, add a 1/4 cup cream and 1/2 brown sugar, and simmer on low heat till thickened (about 2-3 minutes); then add 1 tsp vanilla. The sauce makes the cake very decadent so you only need a little (you can also serve the cake in smaller pieces). Don't forget to sprinkle icing sugar on top and you have yourself an elegant dessert!

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Oct. 8, 2008

FINALLY!!! I baked something that didn't come out a total disaster. This cake was easy to make and its delicious! I think I'll cut the cooking time down to 35 min next time since the outside got a little crispy. The the inside was moist and delicious though. Making this again!!! :)

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Oct. 8, 2008

I had never baked anything from scratch before I tried this, and I think I am going to start baking on a regular basis now. I have made this two times now and Ben and I loved it both times! the first time I reduced the amount of oil(as suggested by a reviewer) and it was somewhat dry, so next time I added the full cup and it was perfect!

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terrakatherine

Cooking Level: Beginning

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Reviewed: Oct. 6, 2008

I don't see what I could could add to all of the reviews, there are so many, except to say that I made it. I baked it tonight, and addad powdered sugar over the top. Everyone loved it, and pretty much emptied the whole pan before it was even able to cool completely! Many thanks for a nice recipe.

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Renae

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Reviewed: Oct. 6, 2008

YUMMY! This is another keeper. But following suggestions of other reviewers, I also cut the oil in half, used 1/2 cup white and 1/2 cup brown sugar and also added a handful of pecans. I think the original recipe would have been a little sweet, because with these minor changes it was just perfect! Thanks for a delicious coffee cake :)

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Kavli

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Oct. 6, 2008

Thank you,thank you & thank you!!! My hubby ate half the cake in one sitting, so what does that tell you- HUM!!! Also a thank you to Naples--great glaze. I used 1 cup applesauce, 1c.brown & 1c. wht. sugar, 2 egg whts., and followed the recipe as written. I'll be making this often for my German Hubby.

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Reviewer:

Millana

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Mantua, New Jersey, USA

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Reviewed: Oct. 6, 2008

Mmmm, this cake was amazing! Very apple-y. I followed the directions, only I used 1 cup of white sugar and 1 cup of brown. I also used the glaze another reviewer made --boil 1/4c cream, 1/2c brown sugar, 1 stick butter for 3 min, take off heat and add 1/2tsp vanilla and then cool a little. My in-laws LOVED it.

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Allison

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Reviewed: Oct. 6, 2008

I was very frustrated with the end result! This was not cake like at all! I don't know if I did something wrong or not. I followed the directions carefully and ended up with a very dense and sugary dough with a crunchy top. I did not leave it any longer in the oven than the recipe calls for because it would have burned. I used stone ware to bake this recipe and maybe that had something to do with it.

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cookingistherapy1

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Reviewed: Oct. 5, 2008

I gave it 5, although I read the reviews and tweaked it. It's an amazingly delicious recipe! I used applesauce, as many suggested, 1 cup white flour and 1 cup wheat flour, reduced sugar to 1 cup and added ground cloves (about 1/2 teaspoon). I also, cinnamon-sugared a bundt pan instead of flouring it. Topped it with the suggested caramel sauce....YUUUUMMMM!!!! To die for, and everyone wants the recipe!

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B

Cooking Level: Expert

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Reviewed: Oct. 5, 2008

This cake is very good but hard to judge when it is done. I overcooked it a little, although it still tasted good. I did tweak this a little as well. I cut the oil to 1/2 cup and then added 1/2 a cup of Cinnamon Applesauce. I also used 1 cup of sugar and 1 cup of brown sugar. I added pecans to the mix as well because my family loves pecans in everything. I sprayed my pan with Pam and then used a cinnamon/Splenda mixture instead of flour. The cake was good by itself, but what made it really good was the glaze I put on top. I used 1/2 cup stick butter, 1/2 cup brown sugar and 2 tsp. milk, boil until sugar is dissolved and pour over the cake...YUM!!! This definitely made it a hit! Good Recipe.

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Reviewer:

bakingmom

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

Thank you

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Sal

Cooking Level: Expert

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Reviewed: Oct. 5, 2008

I have fooled my family into thinking I can bake! Thank you for the great recipe that is very hard to mess up!

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cooking_girl

Cooking Level: Beginning

Home Town: Sarasota, Florida, USA

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Reviewed: Oct. 5, 2008

This cake is the bomb!!! I am not a bigcake fan, but this was very good. The hubby also enjoyed as much as I. I skipped the frosting, really no need for it. It was very moist & tastey. I followed the recipe exact. This is keeper & I will be making it again for family get togethers. YUM-O!!!

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LittleBit72

Cooking Level: Intermediate

Home Town: Wyandotte, Michigan, USA

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Reviewed: Oct. 4, 2008

Awesome cake! I substituted applesauce for half the oil, and a mix of Splenda and Splenda brown sugar blend for the sugar, added extra cinnamon and some pumpkin pie spice and diced the apples (used 4 big Granny Smiths - about 5 cups). Also added 3/4 cup of walnuts. I made a glaze with confectioners sugar, cinnamon and vanilla flavored coffee creamer and drizzled over the top. Big hit with my husband and co-workers! Will be using this recipe again, thanks!

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PLASTICJESUS

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 4, 2008

This is a very good cake but I think the recipe calls for too much oil. I only used 1/2 cup (grapeseed oil) and the cake is very moist and dense. I did add 1/2 cup of apple sauce to compensate but I really think it would have been fine without it.

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