Reviewed: Oct. 3, 2008

This is one of my favourite recipes now, So moist and crispy on the outside , gave it to my sister and she makes it all the time now, Thanks so much

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Darlene

Cooking Level: Intermediate

Living In: Wallaceburg, Ontario, Canada

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Reviewed: Oct. 2, 2008

Yum:) Really nice with a cup of good coffee!

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Islandcook

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Reviewed: Oct. 2, 2008

WOW!! I used the caramel glaze from naples????? It was amazing!! I added some nutmeg, just because I love nutmeg, but it really didn't need it.

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punkie1226

Cooking Level: Expert

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Reviewed: Oct. 2, 2008

Graet cake!! I followed ther ecipe exactly. Waited til it cooled to decide if i wanted to frost it. It was moist and very tasty so left it plain. I brought 1/2 of the cake to work and everyone who had apeice, asked for the recipe!!

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Molly

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Reviewed: Oct. 2, 2008

This cake seems so simple when you make it, but it has the nicest smell and flavor. I made it in a bundt pan (cooked around 50 mins) and used cinnamon/powdered sugar instead of flour after the cooking spray. After cooling, I poured a glaze made with 1/3 c. melted butter, 2 c. powdered sugar, 1.5 t. vanilla, and 2.5 T. water over it. It tasted like a giant non-fried glazed apple donut. Delicious!

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Kim

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Reviewed: Oct. 1, 2008

This was so delish. I just added the amount of cinnamon suggested, as well as an extra cup of apples. Then I used naples34102's suggestion of a caramel sauce of cream, b.sugar, and butter. I loved the caramel apple flavor. It was to die for! I would give this 10 stars if I could. I will make this again, and again, and again....

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liesh

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Reviewed: Oct. 1, 2008

Awesome! I reduced the sugar to 1 cup, added only 1/2 cup oil, and 1/2 a cup of honey. Everything else I left the same. Topped with cream cheese frosting I. A keeper!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 1, 2008

Love it! I made the same changes as others have mentioned: 1/2 white, 1/2 wheat flour, 1/2 C oil, 1/2 C unsweetened apple sauce, 1/2 C Splenda/sugar mix, 3 t cinnamon and I added 1 t cloves. I chopped up 3 red apples and baked the mix in a bundt pan for 53 min. Such a great cake and pretty healthy with all of those changes. I already put a large section in the freezer because this cake could be eaten in a day...that's how tasty and light it is.

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hooked on recipes

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

I used 5 good sized MacIntosh apples and I also added a touch of nutmeg. Very good! Very moist, loads of apples, full of flavor. Topped it with Caramel frosting from this web site. Delish!

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 1, 2008

This cake was absolutely delicious and extremely easy to make. I think next time I will add chopped walnuts. I will definitely make again!

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nikkicarrasco

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Reviewed: Oct. 1, 2008

Super good! Great out of oven but wait until the next day to eat. Very moist.

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lucky1

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

I followed the recipe exactly as written and it turned out wonderful!!! It was gone in a day (no leftovers). I also added a glaze to the top of it, but it still would have been great without it.

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Stephanie

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Reviewed: Oct. 1, 2008

This is an awesome cake. Perfect with just a dusting of powdered sugar on the top. Definately saving this recipe to make again and again.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Oct. 1, 2008

This was wonderful. I made mine in a bunt pan, and it came out perfect. I took the suggestions of 1/4 cup oil and 3/4 cup applesauce, and only 1 cup of sugar. My kids loved it. I made it for dessert last night, and it is almost gone already. I will definately use this again.

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MELISANNE

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

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Reviewed: Oct. 1, 2008

This was amazing. I halved it and used an 8x8 pan. I followed the recipe exactly using powdered sugar on top.

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SR5800

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

OMG! So tasty, so moist! Unbelievable. I'm almost afraid to look at the fat content, but I would make this for any special occasion. I didn't have cream cheese icing but I would bet that it would go soooooo well with this. I was leery about the level of sugar in this recipe, and ended up substituting in about 1/2 to 3/4 cup of brown sugar in, which I think helped make a tasty thin crust on the top.

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Sunkist

Cooking Level: Expert

Living In: Salmon Arm, British Columbia, Canada

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Reviewed: Sep. 30, 2008

I followed the recipe exactly, except I put sugar instead of flour in the bottom of my pan...no sticking. The top was nice and crunchy and the middle was so moist and delicious. I used the caramel glaze suggested by another reviewer (1/2 c. butter, 1/2 c. brown sugar, 1/4 cream; boil 3 minutes; take off heat; add 1/2 tsp. vanilla; cool slightly and serve over cake) and the cake went from fabulous to sublime. Wow.

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April C.

Cooking Level: Beginning

Home Town: Waukegan, Illinois, USA

Living In: Carmel, Indiana, USA

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Reviewed: Sep. 30, 2008

I thought this was pretty good.I really liked it because it wasn't to sweet. But I don't think I've come across any apple dessert that I didn't like.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 30, 2008

Great recipe! I made it in an angel food pan which I won't do again, broke up but still delicious. I'll stick to 9x11. It's great fresh and also after a few days when it reminds me somewhat of a bread pudding. My Mom, who is German ask me for the recipe and was pleased it is so simple but so yummy. It's apple-time so enjoy this one!

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ally82

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

WOW!VERY VERY moist!! You really dont need a glaze. Because, its sooo moist. But, I tried it both ways and both ways were EXCELLENT! Just be aware that the batter does come out extremely thick. But, that is the way its supposed to be. So, dont freak. Cuz, if it didnt say it in the recipe. I almost thought I did something wrong. ;)

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