Reviewed: Oct. 12, 2009

This cake was a big hit with my picky husband. It was a great way to use apples after apple picking at the farm and makes the house smell so good while it's baking. The frosting is a bit sweet so I would use a lttle less next time and use leftover for sugar cookies, Thanks for the recipe.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Sep. 7, 2009

Loved this cake (and don't omit the frosting!). I mistakenly peeled too many apples, so I actually had 4 cups of chopped fruit. I baked in the 9x9 inch pan, but the additional fruit required me to bake this almost 60 minutes before the toothpick came out clean. Next time, I'll still double the fruit, but I'll bake in a 9 x 13 pan. DELISH!

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CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

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Reviewed: Jan. 31, 2009

This was a quick and easy cake to make. The taste reminded me of Fall in VT. The frosting was really delicious.

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Loey's recipes

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Reviewed: Nov. 21, 2008

I was hoping for more of a spice taste because of the name but didn't get that. Overall not bad, just next time I will double the spice.

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Nov. 18, 2008

Will make this one again! (maybe for Thanksgiving dessert) I would prefer some more apple chunks in it, but that is just my preference. This cake is sweet and delicious.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Nov. 17, 2008

I didn't make the frosting, and I bet that would have added to this. Without it, the cake tasted like a boxed spice cake mix with apples added to it. It was a tasty though!

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Louisa K

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Reviewed: Nov. 7, 2008

This was really good. When making the cake, it seemed as though there were too many apples. I cut it down to a cup and a half. I wish I would have added the full two cups. The cake rises so much that the apples spread out. I made my own icing to cut down on the fat a little bit.

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jmac

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Reviewed: Oct. 25, 2008

This is really good. I added a little more apple because I like apples, and it turned out perfect. I just got a new oven which has cake bake setting. In that setting, it took about 55 minutes to cook through. It came out moist, just perfect amount of sweetness. Since I don't eat icing, I left it out.

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nyrong

Cooking Level: Expert

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Reviewed: Oct. 23, 2008

I substituted butter for shortening in the cake and it came out light, fluffy and scrumptious! I also substituted unsalted butter for shortening in the icing and half and half for eveaporated milk and it came out light and fluffy as well. It was a bit on the sweet side and made way too much to ice the cake with. I have a ton left over. Next time I think I'll only put 1 cup of sugar. My husband and I ate this with hot tea and it was perfect for a cold autumn night.

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Anna

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Reviewed: Apr. 17, 2008

My roommates and friends loved this recipe! I find getting tart apples really adds to the recipe. I also agree with some of the other reviewers in that I don't feel the icing is needed.

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Valery

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Reviewed: Jan. 8, 2008

Needed a quick dessert for some friends who decided to bring a pot luck dinner at the last minute. Quick, easy and delicious! Not a crumb left. Made exactly as written, using butter as the shortening and just a pinch of nutmeg since I don't care for it.

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lcrichards

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Reviewed: Nov. 20, 2007

Could not believe how quickly this got eaten. I was worried it might be too much spice, but even my kids loved it. I agree about the cake being sweet, and not needing glaze for that reason; but it's kind of plain looking without it--needs something on top.

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Laura

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Atlantic, Iowa, USA

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Reviewed: Jul. 25, 2007

Really nice recipe! I added extra apples like some reviewers before me. I also added chopped almonds and almond extract which I HIGHLY reccomend! Very tasty! My only complaint was that once I got the icing on there, the combination was a little too sweet for me. I think I would cut back on the sugar in the cake it's self, as the icing was really yummy. I will deffinetly make this again. Thanks for sharing this recipe! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Apr. 16, 2007

This is fabulous. I made it as directed except I used slightly more than 2 cups of apples, I added some ground cloves, too, and I did not make the frosting. I don't think the cake needs it, and it would probably be too sweet for us. Instead, I made a cinnamon sugar mixture and sprinkled it on the cake before baking--it made a great crispy topping. The cake itself has a very light texture. Great recipe!

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NICOLES3

Cooking Level: Expert

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Reviewed: Feb. 19, 2007

One word: YUMMY! I didn't make the icing this first time, and I don't think it even needs it! (I bet it's delicious with it too though). Will definitely be making this again. Oh, and I added chopped walnuts to it.

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THERBEE

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Reviewed: Feb. 14, 2007

This was really dense and moist and so tasty. I used 3 big apples in the cake and used fresh grated nutmeg and it tasted really spicy. For the icing I just used a nutmeg/cinnamon/powdered sugar and milk mixture instead of the thicker frosting, and it tasted really good anyways.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Sep. 28, 2006

This is a wonderful recipe. The cake is moist and delicious. The cinnamon frosting is the perfect topper. Everyone LOVED it!

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Dena Mattmiller

Cooking Level: Expert

Living In: Mount Calvary, Wisconsin, USA

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Reviewed: Jul. 26, 2006

We really enjoyed this cake. It reminded me of the boxed cake mix "Snacking Cake" from long ago. My husband said to make sure I included this in my cookbook. Thanks for a great recipe.

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patj

Cooking Level: Intermediate

Home Town: Union City, Michigan, USA

Living In: Negaunee, Michigan, USA

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Reviewed: Oct. 4, 2001

We really enjoyed this cake. We didn't think the frosting was necessary (we did try it & it was good). I'd serve it plain with some whipped cream on the side. A keeper.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2001

This is a cake that will impress ! Lovely taste, with an amazing topping. Keeps well in the fridge. For non spice lovers try omitting the use of nutmeg, and using real vanilla in the frosting (insted of cinnamon and nutmeg).

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TRULY SCRUMPTIOUS

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Spicy Apple Cake

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