it was my first time at all to bake a cake from a scrach ,and it was yummmmmmmmmy . I made it all with just apple and I added 1/2 tsb of vanilla, I found the sugar is too much for me so I used just 1/2 cup and may be I`ll reduce it the second time as long as the apple is full of sugar.

In an effort to make a snack as low calorie as possible I eliminated the nuts and raisins and substituted all natural applesauce for the oil. I doubled it, put it in a 9x13 pan for about 40 min on 350. I cut it into 24 pieces and each is only 122 calories! It smelled wonderful cooking and came out very moist, sweet enough to my palate and my kids asked for seconds - thanks. I look forward to making it with the nuts and raisins as well - I'm sure it tastes even better!

This is a beautiful recipe - really full of apples. Best to use Bramley or a sharp, firm cooking apple. I would reduce the sugar just a little as it's extremely sweet! The recipe is NOT the one in the pic though..

This is delicious. I used half whole wheat flour and half all purpose flour and added a little more apples. I shredded the apples, which I think made it more moist. My toddler gobbles this up. I have made this twice, once with regular raisins and once with golden raisins without the nuts. I prefer the regular raisins, and the nuts add another great dimension to the cake/bread.

Incredible!! Moist and just the right spice. We loved it. Have made two and one is gone already. No nut eaters here, so I doubled the raisins. Next loaf I threw in 3/4 cup raisins, both are great.

To much cinnamon in the recipe and very heavy.

Great basic recipe. I did find it to be more bread-like than cake-like but I was expecting that and was very pleased with the texture. I added a couple splashes of vanilla and a few dashes of nutmeg to the mixture. I didn't have raisins so I omitted them (but will definitely include them next time), and used pecans in place of the walnuts, which were great. I baked this in a 9x5 loaf pan and it was done at about 38-40 minutes.

A moist, tender cake bursting with fresh flavor and complex texture. A snap to make with a few basic ingredients. Presents beautifully out of the oven and on cut surface.

WOOOOOO-HOOOOOOOO and YUMMMMMMMO!!! What a delicious cake! I doubled the recipe for a bundt pan- used 1c whole wheat flour (I LOVE the texture this adds to baked goods) and 1 cup white flour, 1/4 c oil and 1/4 c applesauce- otherwise followed the recipe exactly. WOW! This is what an apple cake SHOULD taste like! Thank you so much for the recipe, I'll never need any other! (FYI- the bundt cake took about 1 1/2 hours to cook)

I added 1/4 cup of apple sauce because the batter seemed dry. My cake turned out very moist and it made me feel healthy to be eating this because of the apples, nuts and raisins. Husband said it tasted more like a bread than a cake but he liked it too.

Very moist and tasty. The batter looked weird because it was so chunky with apples, but I just left it like that and it turned out great.

It was so hot here today that I wanted a reminder of autumn! I doubled this so I could use my bundt pan and made the following adjustments to the recipe: added 2/3 cup dark brown sugar for a total of 1-2/3 c sugar instead of 2 cups; added 1 T vanilla; I shredded 2 large Braeburn apples and added 1/4 cup applesauce (for those that are tempted to add moisture to the thick batter, shred the apples and they will impart plenty of moisture--it will be like a normal cake batter once you get the apples mixed in) ; I didn't double the nuts--used 1/2 cup pecans; used 1 cup dates, no raisins; added a dash of nutmeg. Instead of doubling the oil, I was going to add 1/4 cup melted butter, but I forgot to add it--I didn't miss it at all. I would like to try it next time with 1/2 wheat flour. Now for the review: I love apple cake & my husband loves date cake--this is a perfect compromise. The cake is moist and flavorful and we both loved it. I added a glaze but it doesn't need anything to enhance it. It absolutely deserves 5 stars--thanks Steven!

Excellent!!! This cake is so very moist and easy to make. Better than a box and just as fast. I omitted the raisins for personal taste. At first, the batter looked really crumbly and I added a little milk (like 1/8 cup) next time, and there will be a next time I will not add the milk, as I think the apples moisten the batter. I also put the thinnest layer of cream cheese frosting on. Though it is great solo. Boyfriend LOVES it. Thank you so much for sharing!!!

This was delicious!! The apples made the cake super moist. I love the size. I originally made it to bring to a friends house. Unfortunately, I ended up eating all of it. I left out the raisins. I also had to cook it longer than expected. Thanks for the excellent recipe!

I LOVE this bread~! I did follow several hints from other reviewers....I used 1/2 cup sauce and 1 diced apple; I added 1 tsp. apple pie spice; and I only sprinkled some of the second pack of oatmeal on top. But I also used Smart Balance Light spread instead of butter....I used Splenda instead of sugar....I added a tablespoon of ground flax seed, and I used Apple Raisin Supreme packs of oatmeal. I was worried that it would be dry as the batter was very stiff, and also using the Smart Balance spread...but it turned out WONDERFUL...moist and flavorful with chuncks of apple. The only thing I'll do differently next time is to add some raisins and nuts to the mix. Thanks for this recipe.

This was really good and easy. I was looking for a quick and easy recipe to make at my boyfriend's bachelor pad... with few ingredients and using no fancy equipment. This was perfect. He does not even own any baking pans, so I actually baked this in a coffee can - and it was great - like a giant muffin. I added an extra egg, and a little milk to get the batter to the consistancy I wanted, perhaps b/c I used 3 apples, which was prob a little more than 2 cups, and baked it longer b/c of the coffee can (about 1 hr and 10-15 mins). This dissappeared in less than 24 hours, and I will definitly make again.

First off, I have to say... I suck at cooking, especially baking! Several years ago a friend of mine made an apple cake and I absolutely loved it. Since then, I have been looking for a recipe that compares and I must say... my search is over! Grandmas Fresh Apple Cake is now gonna be Pearl's apple cake also! As for something helpful to add... I must say that the batter seemed very thick right before I added the chopped apples.. but I just put some elbow grease into it and I ended up with a really moist and chewy cake!

This is an easy, tasty recipe. I replaced white for whole wheat flour and used the new Splenda/sugar baking combo. It was a pretty darn good loaf cake for a diabetic.