Reviewed: Sep. 18, 2009

This cake is great and very moist,everyone enjoyed it and can't wait until I bake another one. I did use a glaze on top of it.

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Pamela

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Reviewed: Nov. 27, 2008

Very good! Instead of the sprinkled sugar topping, I drizzled a glaze on top (1-1/2 cups powdered sugar, 3 Tbsp or so Milk) Next time I make this I want to try adding maybe another half cup ot more of apples, finely diced instead of shredded. Definately saved to recipe box. Thanks!

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image2frame

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

I made this cake last night and brought it to work this morning, much to the delight of my co-workers. Everyone loves it. The only change I made was to substitute almond extract for the vanilla. Gives it a great little flavor boost. Delicious!

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ajgreep

Cooking Level: Beginning

Home Town: Peotone, Illinois, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 21, 2008

Very disappointed in this recipe. I used 2 8 x 8 square pans instead of the bundt. I followed the recipe exactly and the end result was a dry, almost tasteless cake. I think if I make it again I would add 1/2 cup of applesauce and more spices to liven it up a bit!!!

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KINSALOT

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Palm Bay, Florida, USA

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Reviewed: Oct. 11, 2008

I loved the taste of this cake. The next time I make it, I may try to exchange half of the oil with applesauce and reduce the sugar too, just to make it less calories.

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Mindy

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Reviewed: Sep. 26, 2008

I couldn't decide whether to give this cake 3 or 4 stars, but my issues were just personal preferences so I went with 4! It made a nice looking cake, but I was hoping for a more moist cake after going to the trouble of shredding the apples. Seems a little dry to me. Also, the amount of nutmeg is a little overpowering - but just my opinion! While I'm glad I tried it, I think I'll try a different recipe next time.

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2008

Beautiful :)

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Regina

Cooking Level: Intermediate

Home Town: Reidsville, North Carolina, USA

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Reviewed: Sep. 21, 2008

Made this for a potluck lunch at work, and shared with recipe with many new fans!

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Tara

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Saratoga Springs, New York, USA

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Reviewed: Jul. 1, 2008

This cake is so yummy and absolutely beautiful also. It is very versatile and can be served with coffee in the morning, as a snack, or after any meal for dessert!! I think this would be perfect for the holidays also! I would give this 10 stars if I could!

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LauraJLS

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

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Reviewed: May 7, 2008

Exactly what I was looking for! Tasty cake with a nice texture. Substituted one cup whole wheat flour for one cup white and chopped apples instead of shred (personal preference). The cake baked for 1 hour 15 mins. Will make it again!

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12 users found this review helpful