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Reviewed: Mar. 16, 2008

Very easy to make. It is fabulous but the icing is too sweet. Use Granny Smiths which not only hold their shape but add some tartness. The icing is important and shouldn't be skipped, but reducing it by half wouldn't be a bad idea. Plumping the raisins is nice and not mincing or chopping the apples too fine is good for texture. The icing does set and the next day it is firmer. Overall not expensive to make and absolutely worth making a second time, etc.

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margreat

	Cooking Level: Expert Home Town: Ostrander, Ohio, USA
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Reviewed: Jan. 23, 2008

I have to admit I expected sometg a little different. I like the cake by itself but I do not care for sauce. It was way too much and too sweet even though I reduced sugar in cake by 1/2 cup and in topping by 1/4 cup. My mom used to make similar cake to this, but she shredded the apples, which gave it more moisture. When it was done she spread some preserves on top. I might try her version with this rec next time.

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Zuzana

	Cooking Level: Expert Living In: Denver, Colorado, USA
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Reviewed: Dec. 20, 2007

Oh my gosh, this is good! It's so easy to make, and so chewy and good! I cut back a little on the sugar in the sauce, other than that, made it just as is. Perfect with hot coffee and vanilla ice cream. This is worth making!

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Kim


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Reviewed: Nov. 13, 2007

This is the best apple dessert I have found. If you're tired of apple crisp or apple pie then definitely try this one. I used sweet apples so I reduced the sugar in the cake to 3/4 cup and omitted the raisins in the topping but kept them in the cake. Absolutely delicious!

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Sheri O.

	Cooking Level: Expert
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Reviewed: Oct. 22, 2006

Very good cake, nice and moist. I soaked the raisins first to plump them up. For the topping, I mixed a can of swetened condensed milk with a little cinnamon and finely chopped walnuts and poured it over the still hot cake. Delicious!

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Pamela


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Reviewed: Sep. 19, 2005

Delicious. Make it with Granny Smith apples so they hold their shape.

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Mom, What's for Dinner?

	Cooking Level: Expert Home Town: Vienna, Virginia, USA Living In: Boonsboro, Maryland, USA
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Reviewed: Feb. 13, 2005

I made this dessert for a German party and it was a huge hit! I doubled the cake and used a 9x13 pan. I made 1 1/2 times the glaze and it was perfect. Don't scrimp on the walnuts and raisins, even if it seems like too many!

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FITNESS6


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Reviewed: Dec. 28, 2004

All I have to say is wow! This cake is delicious. I used red harry & david apples and it came out wonderful. I was fearful it was going to turn out like a fruit cake but I added the full amt of walnuts and raisins anyway. The topping is the best part so do not skip it! I followed someone's suggestion and only used a 1/4 cup of each sugar. I believe it would overpower the taste of the apples otherwise. I thought the amt of butter in the topping was unnecessary so I only used a 1/4 cup. Pour all of the topping onto the cake. It tastes great warm and even better once it sets. A day later and there's only one piece left. Definitely a keeper.

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SMARIGOLD717

	Cooking Level: Expert Living In: New York, New York, USA
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Reviewed: Oct. 29, 2004

This cake is great. Here are my hints: First, dice the apples. Second, to make this cake in a 9 x 13 pan, double the "cake" part and 1 1 /2 times the icing. This takes care of the icing being too sweet or overpowering. This cake can easily be made vegan by subbing in soy milk for milk and 1/4 cup unsweetened applesauce for each egg.

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ROSCOMAC

	Living In: Raleigh, North Carolina, USA
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Reviewed: Sep. 28, 2004

Really good dessert. The method is unusual but it works like a charm. I reduced the sugar in the cake and sauce. Next time I'm going to bake for 35 min., my oven must be hot.

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RUBY2

	Living In: Vancouver, British Columbia, Canada
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Reviewed: Sep. 25, 2004

PHENOMENAL! I was so skeptical when mixing the batter- I had diced 3 small granny smith apples and it seemed the batter was mostly apple with very little dough. I told my husband dessert was going to be crappy. Let me just say I was so wrong! It was nothing to look at when it came out of the oven, but with that frosting (don't skip the frosting!) it was so delicious. It was the two of us and the pan was gone in 24 hours. I would make this again, especially for morning coffee- it's just as good out of the fridge as it is out of the oven.

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BN61079

	Cooking Level: Expert Home Town: Mendon, Massachusetts, USA Living In: Milford, Massachusetts, USA
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Reviewed: Jan. 26, 2004

I wanted to use up some left over Granny smiths and thought this recipe sounded good. We had it for dessert tonight and it's almost been eaten already! I did not even make the topping, but it was still wonderful. Simple, light, and not too sweet.

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RUBYWIFE


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Reviewed: Oct. 15, 2003

This is very good. My mom LOVED it! I will make a couple changes next time I make it. For the sauce, I'll cut down on the amount of sugar, maybe 1/4 c. instead of 1/2 c. Because although the sauce is very good, the sweetness of it overpowered the cake, and I couldn't even taste the apples. I also think I'll reduce the cinnamon from 1 1/2 t. to just 1 t. Plus, I would suggest adding a dollip of whip cream to the individual slices or serve with a scoop of vanilla ice cream. To cut some of the sweetness of the cake. This one goes in my recipe box.

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Reviewer:

JOHNJRSMOM


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Reviewed: Oct. 29, 2002

wonderful

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RBISH


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