Reviewed: Nov. 15, 2011

This is heaven! I had to use round cake pans but it turned out VERY nicely. My crust (on both batches) was crusty like a very light pie crust but the center was this delightfully tender cake. Great texture. I skipped the cream cheese topping and paired it with a rum buttercream instead...YUM. This will be a perfect for the holidays! And breakfast. And tuesday. And any other day of the year...

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Pittman Trio

Reviewed: Sep. 17, 2011

I have been making this for 20 years & had lost the recipe. THANK YOU!!

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alison bosse

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Reviewed: May 8, 2011

I have used this recipie for over 20 years. Everyone loves it. I usually make these "enhancements": I add about 1/2 teaspoon of ginger 1/4 teaspoon of allspice to the flour mixture. 1/2 teaspoon of lemon extract to the cream cheese frosting.

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viccoleman

Reviewed: May 5, 2011

My family loved this cake. This one is a keeper.

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misstee4

Reviewed: Jan. 1, 2011

A favorite of my family's for many years, loved finding it here on All Recipes.

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sillemap@gmail.com

Reviewed: Dec. 2, 2010

Almost perfect! Washington Apple Cake is my husband's FAVORITE, but I lost my recipe in summer flooding. This version seemed a little thicker in batter and didn't spread as well...I ended up making 1 1/2 batches to cover the 9X13. Otherwise, I'd very happy to have found this!

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LissaKatt

Home Town: Chicago, Illinois, USA

Reviewed: May 17, 2010

I loved this recipe! If you don't ice it with the cream cheese frosting it is equally delicious, just top with brown sugar

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coletteabides

Reviewed: Nov. 26, 2009

I made this cake for a family gathering for the first time and it was a big hit. I served the cream cheese frosting on the side since it wasn't even needed and left it optional. I used 1 egg and 2 eggs substitutes in addition to canola oil. I have made a lot of cakes from this site but this is now one of my favorites.

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Holly

Cooking Level: Beginning

Reviewed: Apr. 1, 2009

This cake used to be on the menu at a restaurant I worked at. I reduced the sugar and oil with no ill effects in the cake. It was excellent. I will have to compare it with the original recipe when I unpack, I think it had more cinnamon. The crust softens after a day or two in the fridge. I prefer it after the crust has softened and the flavors meld.

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Reviewer:

Sharra_Kitty

Cooking Level: Expert

Home Town: Kearney, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Mar. 2, 2009

Is this cake supposed to have a very thick crunchy crust? The middle was nice and moist and very good but my husband hated how crispy the outside was and I didn't like it much myself.

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