recipe reviews for:

Moist Apple Cake

“This appetizing apple cinnamon cake, draped with a warm brown sugar sauce, is a crowd-pleaser at parties or at the office, confirms Lisa Miller from West Chester, Ohio. 'I adapted a friend's recipe by decreasing the oil and substituting applesauce,' she notes. 'I also switched to fat-free milk...but no one will ever guess this treat is light.'”

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Reviewed: Mar. 26, 2012

This is a solid 4 star recipe for a simple and easy cake. I took other reviewers suggestion and substituted 1 cup of brown sugar for 1 cup of the white. It might have been my apples, but this was really sweet to me. I didn't use the glaze and the cake truly does not need it. To dress it up a little, I sauteed some apples in cinnamon sugar and sprinkled it a bit with powder sugar. I'm keeping this recipe, but going to play with the sweetness factor a little bit. Might even venture out and try some agave nectar in it.

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Reviewer:

DelMarGirl

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Cooking Level: Intermediate

Living In: Del Mar, California, USA

Reviewed: Feb. 18, 2012

This was an excellent recipe - easy to make and very tasty. I used half brown & white sugar, skipped the nuts and didn't bother with the sauce. It was excellent all the same :)

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Reviewer:

Danny Walker

Cooking Level: Expert

Living In: Wellington , Wellington, New Zealand

Reviewed: Jan. 24, 2012

This is a gourmet cake recipe! Amazing texture and flavor! It was loved by all! I will definately make this again!

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Reviewer:

teagirl

Reviewed: Jan. 2, 2012

I tried this out as a base cake for a Rum Cake and wiht minor changes it was the hit of the evening. First, definately used whole grain flour, at least half brown sugar or more (vs. white). I use virgin coconut oil in place of canola. I used delicious aplles (all I had). THEN, after baking in a BUndt or Angel Food Pan, I poked holes in the cake with a cake tester or toothpick, and poured in the following warm mixture after boiling it for 5 minutes: 1/4 cup dark rum, 1/8 cup water, 1/2 cup sugar (brown prefered)and 1/4c melted butter. This was absorbed by the cake still in the pan. The next day I took the cake from the pan, poured over the original SAUCE receipe here to create the sweet, crusty glaze, and topped it with 1/4c of finely chopped nuts. YUM.

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Reviewer:

SAMT

Reviewed: Dec. 25, 2011

This cake turned out moist. I had to make some changes though. Due to our inability to consume too much sugar I omitted the glaze, I swapped out the pecans for walnuts and I added 1/2 cinnamon applesauce and 1/2 regular applesauce. The bread turned out fine but I expected better due to the reviews. I will make again with the glaze and I'm sure it will be better. Worthy of making again just not quite 5 stars without the glaze.

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Reviewer:

VictoriaSe49896

Cooking Level: Expert

Living In: Westminster, Maryland, USA

Reviewed: Dec. 20, 2011

excellent cake - add chocolate chips to step it up. I had a friend turn his car around at the end of the road and come back for a second helping.

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Reviewer:

BambiD

Reviewed: Dec. 8, 2011

Delicious and moist. Like others suggested I used 1 cup sugar and 1 cup brown sugar.

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Reviewer:

PAT79

Cooking Level: Intermediate

Reviewed: Dec. 7, 2011

Tasty cake but I wasn't too hot about the sauce.

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Reviewer:

SAHMof2

Home Town: Austin, Texas, USA

Reviewed: Nov. 20, 2011

wonderful

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Trudy

Cooking Level: Intermediate

Living In: Victoria, Virginia, USA

Reviewed: Nov. 14, 2011

EXCELLENT! I FOLLOWED THE RECIPE TO A TEE EXCEPT I USED SWEETENED APPLESAUCE (ONLY CAUSE I HAD IT ON HAND). THAT'S THE ONLY CHANGE I MADE. THIS WAS ONE OF THE MOST DELICIOUS APPLE CAKE RECIPES I EVER HAD. I WILL MAKE IT AGAIN AND AGAIN. I DID NOT THINK IT WAS "TOO SWEET" AS SOME OTHER RATERS SAID. I LOVED THE BROWN SUGAR TOPPING. THANKS FOR A GREAT RECIPE! YUMMY!

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