Reviewed: Nov. 26, 2009

Easy and so delicious! Another big plus is that it doesn't require a lot of ingredients. My kids helped me make it and they had so much fun. I will definitely be making this again.

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nicolerichards700

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Reviewed: Nov. 20, 2009

AWESOME! This was so delicious in a real comfort-food, homey kind of way. I made this for my husband to take to the Thanksgiving lunch he had at work. I used five kinds of apples (Macintosh, Granny Smith, Gala, Pink Lady, and Jonagold). I baked it in a bundt pan and then when it cooled (to make it pretty for sharing) I drizzeled it with glaze that I made with powdered sugar, milk, vanilla, cinnamon, and a dash of salt. I will say that I, like others, thought I'd done something wrong when I was through mixing the batter. It's all apples! But as it bakes, the cake puffs up and around the apples and it's just yummy. I love the big apple chunks. It's like apple pie meets spice cake. So good! I'll be making this a lot in the future.

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marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Nov. 17, 2009

This cake is awesome! Sassyoldlady's picture of this cake made me want to try it. I had only 4 Granny Smith apples and not quite enough sugar. So I used about a half a cup of home made syrup (the Absolute Best Pancake syrup from this site) in addition to a cup of sugar. Baked this in a bundt pan. I baked it for 45 minutes and topped it with the syrup mentioned above. Definitely a keeper!! Thanks

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Nov. 15, 2009

MMMMmmmmmm delicious! if you think you messed up and put too many allpes, you didn't the cake cooks up wonderfully around all the appled and it is sooo good and moist! worth all the fat and calories in it!

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missy

Cooking Level: Expert

Home Town: Yarmouth, Nova Scotia, Canada

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Reviewed: Nov. 6, 2009

Yum. Very easy and very tasty. I did half whole wheat and half all-purpose flour and it came out great. Not too sweet, too.

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suz

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Reviewed: Nov. 3, 2009

The only apple cake recipe I'll need for the rest of my life. We just had apple season and I already made this cake five or six times. I make it as a bundt so take 5-10 minutes of the cook time.

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Pappythesailor

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Reviewed: Oct. 27, 2009

This was really good the 2nd day. 1st day it tasted way too sweet with cream cheese frosting (while recipe doesn't state frosting, the picture kind of infers it). In any case, it was really good!

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SherriRBGR

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 25, 2009

Sorry to be the spoiler here, but I just can't give this cake a five star. The flavor was great, but the cake was dry. I am trying to figure out why and the only thing I can think of is the poster of this recipe perhaps used larger apples. I had small apples and did use 6. Maybe I needed still more for extra moisture. I know my oven is calibrated correctly. I suggest you check this cake well before the 55 minutes. I think it was probably done well before then.

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MARY DOMAZ

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Reviewed: Oct. 23, 2009

This baked up beautifully was soo simple to prepare I followed the recipe exactly except for one thing after I cut the apples I did add some lemon juice to them to keep them from discoloring while I mixed up the batter oh and I made a simple glaze for the cake with just conf sugar, vanilla, and some milk my romanian husband loved it really all of us did.. Made it last night and this morning only three pieces left will definitly make this one again thanks so much for an easy yummy treat :)

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Oct. 22, 2009

Quick,easy and delicious!

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TWagner

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Reviewed: Oct. 21, 2009

Doubled the cinnamon and left out the walnuts (migraines!) and this was very good. Definitely better the second day, when the moisture from the apples draws into the cake. There are many similar recipes to this all AllRecipes, but with the big chunks of apples in this one, it might be the easiest.

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DJRM77

Cooking Level: Expert

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Reviewed: Oct. 20, 2009

I was surprised how well this turned out! Definitely tastes better the next day -- just cover after it cools from the oven. I used only 1/2 cup of sugar and upped the spices (cinnamon, cloves, nutmeg) and cut the apples into 1/2 inch wedges as 1 inch seems huge. I also tried adding a middle streusal layer (of blended pecans, brown sugar and butter like a coffee cake topping) instead of the walnuts, and this was a big hit.

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chiquitabanana

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 19, 2009

Superb quality and simplicity. Followed the recipe to the letter. Gets better every day. Moist and an old world spice sweet. The perfect texture - I've never had a cake set so consistently as this one. Thank-you!!!!

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Karisma

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 19, 2009

OMG this has to be the best apple recipe ever. I made this thanks to sassyoldlady's picture, so a big thank you to here! I think it was absolutely perfect exactly as written. It definitely doesn't need an icing. It is moist and just the perfect amount of sweet. I would highly recommend that everyone tries this at least once.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Oct. 19, 2009

Wow! This cake is amazing! I used Jonathan apples and thought it turned out perfectly. I also let mine bake about 5-10 minutes longer.

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JWiniecki

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Reviewed: Oct. 18, 2009

delicious! Did not add walnuts so our one year old could enjoy it too. Perfect sweetness for us but the amount of sugar to use really depends on your apples. TASTE your apples first, if they are already sweet, reduce your sugar; if they are tart add a bit more. We loved this. Thanks for the recipe!

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Oct. 18, 2009

This was a nice apple cake, made to the recipe. My apples carry a lot of moisture, so needs a little more flour for me, otherwise it's too moist. I would have liked to see some more cinnamon in it. Good warmed up. Did powdered sugar glaze for the top, but it doesn't really need anything. Thanks for the recipe. 10/26/09~I have made this 3 times since this review, just a hint, I used about 4 cups of sliced apples as most apple cake/crisp recipes use this amount. Since varying apples are different sizes (mine are huge, I only use two for 4 cups) it helps to know how much instead of how many.

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Oct. 18, 2009

I didn't think this cake was all that great. I even laughed when I read one of the reviews said it was too sweet. This is a dessert that I would recommend to someone who doesn't like sweet desserts. I just felt like something was missing. It was very bland. I put butter on my piece while it was warm just to give it some flavor. One of my kids wanted to know why I made bread with apples in it. I guess you could add cream cheese frosting. The recipe is simple but so is the taste.

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MYKIDSMOM5

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Ogden, Utah, USA

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Reviewed: Oct. 16, 2009

This is one great recipe. The first cake I baked I used a mix of apples. I found 6 cups of large chunks is about right and I do mean large. Mine were about half the size of a base ball diamond. The second cake was made with twenty ounce pepin. I only need two of the pepin to make six cups. They are huge. I will try Braeburn next which we do grow in Michigan as well as other parts of the U.S. I used 2 tsp of cinnamon and one and a little less than 1/3 of sugar. I think the sugar depends on how sour the apples are. I would only use the 1 1/2 cups of sugar if the apples were sour. I take dinner out to my sister and brother-in-laws helpers at their orchard. This week it is going to be beef stew, biscuits and apple cake of course. This is truly a must try cake and the recipe goes together quick and easy.

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grannygrace

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Reviewed: Oct. 16, 2009

the cake was wonderful!, I changed it a little. I used baking powder instead of baking soda, also granny smith apples and I put the apples on top of the batter in the pan and sprinkled it with a little cinnamon and sugar. Also I added some nutmeg. And since I am allergic to walnuts I used pecans instead.

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jennyhughes

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