Apr 18, 2011
This cake was very good. It actually may have been too gooey from the apples inside which is why next time I make this cake, I will definitely use 2-3 apples and 1.5 times the batter. I didn't want to stick such big chunks of apples in the middle of my cake, so I sliced them about 1/4 inch thick. Instead of sprinkling all of the cinn. sugar on top of them I laid down a layer and then sprinkled some and then laid down another layer of apples and then more cinn. sugar on top of that (dividing the 1/2 cup of the mixture btwn the 2 layers). I will also use less than what remained of the mixture on top of my cake as I felt it was too much and didn't brown but rather came out of the oven as a pile of dry sand on top of my cake (although you can easily wipe some off). I also made this the day before my sedar and I cut it into squares while warm as directed, but very much regret doing so. It looks crumbly and not nice and I would rather have re-warmed it right before serving and put it on the table as whole cake, for presentation purposes (and then cut it into squares). Since I did already cut it into squares, I will put the pieces in pretty cupcake holders and serve them on a tray to make them look nicer. All in all, great flavor, but I recommend less apples, more batter, and thinner sliced apples layered with the cinn. sugar mixture...This recipe is a keeper!
—lalal512
