Reviewed: Jan. 23, 2009

Very moist. I decreased to oil to 1/2c. and added cinnamon applesauce. I think that made the texture better. It also makes it a little more on the healthy side.

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Reviewer:

aliann11

Cooking Level: Intermediate

Living In: Lawton, Oklahoma, USA

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Reviewed: Jun. 12, 2008

Maybe I did something wrong, but I checked the recipe like 4 times, but this cake didn't stay together. It completely fell apart. And it was too sweet. Sorry!

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Reviewer:

NicoleRenee

Cooking Level: Intermediate

Home Town: Porterville, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 25, 2006

This was tasty and moist. I used 1/2 cup oil + 1 cup unsweetened applesauce (and Spartan apples). I would make it again.

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Reviewer:

RueBarbe

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2004

I was skeptical because I don't really like apples, but my husband loves them. I substituted Splenda for the 2 cups of sugar and 1/2c of applesauce for the 1/2c of oil. It turned out great! I might make carmel glaze next time to drizzel over the top. Ok I made it again and this time I used 1/2 apples and 1/2 pears. WONDERFUL

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Reviewer:

MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 16, 2001

I love this recipe! It is so easy, pretty much just put everything together and bake! The hardest part is waiting the hour! I get asked for the recipe every time I make this. It is great to make in small loaf pans and given as gifts. We like to eat it for breakfast too. I even cheat and use reconstituted dehydrated apples and it is still wonderful. Thanks for the recipe!

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