Reviewed: May 11, 2008

Okay ... much too sweet and rich for my family. They only touched one serving and had to toss the rest.

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TGal

Cooking Level: Expert

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Reviewed: May 6, 2008

Absolutely delicious! And they weren't kidding when they included 'moist' in the title of this recipe. Will definitely make again- thank you!

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MrsButtery

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Reviewed: Dec. 14, 2007

My husband said to give this recipe 5 and 1/2 stars. I followed the advice of other reviewers and used 1 cup white and 1 cup brown sugar. I did add other spices,(cloves, allspice) to the recipe. But I think the cake would have been just as good without any changes. The sauce recipe could be halved and there would still be plenty of sauce.

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RainbowCO

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Reviewed: Nov. 8, 2007

Wonderful cake! I also substituted brown sugar for white and doubled the cinnamon. Tart apple cuts the sweetness a bit. We served it hot with vanilla bean ice cream yum!!

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thekrzycook

Cooking Level: Expert

Home Town: Campbellton, New Brunswick, Canada

Living In: Dallas, Texas, USA

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Reviewed: Oct. 12, 2007

This was really good and quite easy. I had a lot of apples to get rid of so I actually put in about 5 cups worth of thinly sliced apples and didn't change the recipe otherwise. It came out delicious and the glaze is great. I also reccomend using a toothpick to poke holes all over so the glaze can more or less soak in, instead of pooling on the top or just running into the sides. Great recipe.

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Reviewer:

claire03

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 5, 2007

delicious and moist. the glaze was very sweet and made way more than needed. i drizzled just a little over the cake and it was perfect.

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wannabebaker

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Reviewed: Jul. 25, 2007

This is a great moist cake. I received rave reviews. I did only use half the amount of milk om the glaze the second time I made it. The first time I made it I eliminated the milk all together when I made the syrup and used a party brush and brush on for a nice glaze.

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Marie Stape

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Reviewed: Jun. 20, 2007

I don't like apple pie. I find it too sweet. That's why I wanted to try this recipe and I'm glad I decided to try this one. It tastes excellent. Perfect taste, not too sweet at all. I didn't use the topping because I didn't have time but I will try it next time with the topping. I followed one of the reviews and use 1 cup white and 1 cup brown sugar and colour it's just awesome!. It tastes just as good as it looked. I baked for 40 in a preheated oven. Iwill defintely try this again in the very near future.

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Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

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Reviewed: May 23, 2007

This cake is great! I did minor changes according to my own preferences, 1 cup sugar and 1 cup brown sugar (instead of both 2 cups regular sugar), 1 tablespoon of cinnamon (instead of 1 teaspoon) and I used walnuts (instead of pecans). The sauce tastes good too, didn't change anything of it, makes a lot though, I advice making holes with a toothpick so the sauce gets absorbed into the cake if not it gets messy. This cake became popular among my friends.

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Lily A.

Cooking Level: Expert

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Reviewed: Oct. 19, 2006

This was fabulous--a really good, moist apple cake base recipe. I did make a few changes per my family's tastes--used 3/4 cup brown sugar (in place of 3/4 cup of the white sugar), used 3/4 cup of wheat flour (in place of 3/4 cup of the white flour), and sprinkled the nuts on top (along with some additional brown sugar for a crusty top) instead of mixing throughout. Very moist, very tasty--it didn't even need the sauce; we just used some Cool Whip (although the sauce sounds scrumptious and I might try it when I serve this cake for company!).

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