Reviewed: Nov. 17, 2011

This cake was good but not to-die-for. I think, however, that was mainly due to over baking. You do NOT need an hour and 25 mins. This makes the crust rock hard and it doesn't absorb the glaze. I think if it was baked an hour and absorbed the glaze it would be a lot moister. I'll give it another shot and try that next time, but if that doesn't wow me, I'll be moving on.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lori F.

Cooking Level: Expert

Reviewed: Nov. 11, 2011

Yummy! I have made this 2x in the past 2 weeks - first time according to recipe (except I cut bake time down to 1 hour), 2nd time I substituted 1/2 c. unsweetened applesauce for 1/2 c of the oil. Second time, I made this in the Perfect brownie pan (one that makes the individual brownies as it bakes). I cut the time down to 45 minutes as the metal is touching more sides. Great for treating people at work this way!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Memmett

Reviewed: Nov. 8, 2011

Very moist and a great cinnamon taste throughout but not overbearing. I would use the glaze, it adds to the favor of the cake. Great for church events, family events and more. A real keeper. I would back off the time, just a bit, but our over runs hot.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chef Scott

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Ocean City, New Jersey, USA

Living In: Galloway Township, New Jersey, USA

Reviewed: Nov. 5, 2011

I just made this cake today and HAD to taste it before it even cooled off much. It is just yummy! I only used 1T of cinnamon. It was just right. Can't wait to share some with friends, it's too much for just the two of us! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Wabeno, Wisconsin, USA

Living In: Birnamwood, Wisconsin, USA

Reviewed: Oct. 26, 2011

Wow I'm not sure what I did wrong and I love to bake. Someone had given me a bunch of apples leftover from a health fair and I thought i would try this...had to throw it away because it was dry and way too sweet for my taste and my family.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Aurora

Reviewed: Oct. 18, 2011

Yum! Used apple cider vs. OJ as recommended. Glazed after it cooled & removed fr the bundt pan. Will probably use loaf pans next time & glaze while hot. This is an excellent/hardy cake. Very nice for brunch or dessert!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Katie H

Cooking Level: Intermediate

Home Town: Newburyport, Massachusetts, USA

Reviewed: Oct. 13, 2011

This cake is outstanding easy to make and delicious.I will be making this cake for a long time. This cake needs another star!!!!!!!!!!!!!!!!!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

girlface

Reviewed: Oct. 9, 2011

Very moist cake. Good even without glaze! I used apple cider instead of orange juice in the cake and the glaze to give it more apple flavor. Also cut cinnamon to 1 tablespooon - that was plenty! Will add nuts to the apple mixture next time. And maybe a dash of nutmeg.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

victoriay

Cooking Level: Expert

Living In: Davenport, Iowa, USA

Reviewed: Oct. 9, 2011

Moist cake the topping after it's baked is a great idea. I didn't change the recipe at all but do feel the apples do not need 2 tbls of cinnamin

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ilene

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Oct. 7, 2011

AMAZING!!! I followed the recipe just as it is and it came out great. I just love how the glaze is absorbed into the cake. Just amazingly delicious. You won't want to share it!

Was this review helpful? [ YES ]
0 users found this review helpful