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Fresh Apple Cake III

Reviewed: Nov. 16, 2010
I made this cake exactly as describe and it is a great cake. My cooking time was 55 minutes, not 25, but other than that wonderful. I have since made some changes to the recipe. The changes have made this cake a favorite in our house at all holidays. Changes: I sliced the apples versus dicing. The apples and their texture really do come through more this way. And I added 2 teaspoons of cinnamon and 1 teaspoon of all spice to the flour mixture. I also baked my cake in a Bunt Pan and drizzled the frosting on top while the frosting was still warm. With Thanksgiving coming up, this is a great cake to make up to two days beforehand (if you can keep out of it that long,) since is stores beautifully in an air tight container and in a cool place.
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