Reviewed: Nov. 26, 2006

I LOVE this recipe. I've made it many times. The first time I made it, I bought the ingredients to make the cream cheese topping and then decided not to. When the cake cooled, I just turned it out upsidedown on a platter and sprinkled it with confectioner's sugar instead. It was beautiful, delicious and LESS FATTENING.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Maggie

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: Alpharetta, Georgia, USA

Reviewed: Dec. 13, 2006

Both of my grandmothers use to make this cake when I was a child. One grandmother used vanilla and the other used lemon in the icing.This cake has always been a family favorite. Remember the batter is very thick before you put it in the pan so don't be alarmed.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

LoLinex

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

Reviewed: Mar. 21, 2005

this cake is awesome...orginal cake....and the 3 eggs makes it more tender...

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

MARILYN68

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.

Was this review helpful? [ YES ]
9 users found this review helpful

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Donna

Cooking Level: Expert

Reviewed: Apr. 30, 2006

I have made this recipe for years. Everyone loves it. I got this recipe in a recipe collection called "My great recipes" that I ordered from a cookbook. Everyone asks me to make this cake. I love it warm.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Jennifer Gray

Reviewed: Jul. 18, 2007

WOW! I love this recipe! We only eat granny smith apples and I ended up with a bag that weren't, so I was looking for a recipe to use these up and this just what I was looking for. On the sweet side, but man it hits the spot. Thanks for sharing!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Ameenab

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Woodbridge, Virginia, USA

Reviewed: Mar. 24, 2007

A good, if somewhat ordinary, cake with a nice moist texture. Like similar cakes, I think it tastes better after it sits for a day. Not wanting to spend for 2 pkgs of cream cheese, I halved the frosting-- but it's the best part! This would be a good choice if you don't want a really sweet cake and you like to taste walnuts.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

TABLESPOON

Cooking Level: Intermediate

Reviewed: Jan. 1, 2011

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

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!

Was this review helpful? [ YES ]
2 users found this review helpful