Reviewed: Oct. 19, 2009

Extra apples???? Had to go out and buy more just to make this fantastic cake again! Doubled the cinnamon, and diced the apples, peels and all. We can't get enough of it.

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Reviewer:

elsie a brown

Reviewed: Oct. 15, 2009

Wow!!! This cake is amazing. Light, fluffy, flavorful - everything you'd want in a cake. I cut the sugar to 1 1/2 cups and replaced 1/2 the oil for applesauce. Cut the apples and don't skimp on the beating time. You'll get a winner.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Oct. 14, 2009

very good. moist, appley, cinnamony. beating the eggs & sugar for 15 minutes is necessary to keep this cake light & fluffy, otherwise it will be dense. if you will be adding a frosting, i suggest you cut down the sugar. without frosting, it is delicious the way the recipe is written. i cut the recipe in half, baked in a 9X9 baking pan for 35 minutes. excellent.

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Reviewer:

Susan

Cooking Level: Expert

Living In: Plymouth Meeting, Pennsylvania, USA

Reviewed: Sep. 25, 2009

I made it as stated, just omitted the nuts (cause of other kids at school with allergies) and it turned out FAB!!! I had to pick all the apples from our trees so I have a ton. This is a perfect easy recipe to use for them. THanks for posting this.

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Reviewer:

AlberniBCLady

Cooking Level: Intermediate

Reviewed: Aug. 27, 2009

I came on looking for an apple recipe that didn't require a crust and found this. I was NOT disappointed:) I took it to a church fellowship this evening and everyone had good things to say! The only thing I changed was leaving out the nuts and adding nutmeg. (I always add nutmeg when a recipe calls for cinnamon). The cake was moist and the sweetness and tartness was very well balanced. I'll be making this again for sure!

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Reviewer:

SweetzeeKeatzee

Reviewed: Oct. 10, 2008

Yummy! Moist from the apples and cinnamon-y! Smelled great in the oven! Note: I used a little less cinnamon and sugar.

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Reviewer:

Emmy

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Reviewed: Jun. 23, 2008

It was too sweet, and kind of like eating a sponge. Won't make again.

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Reviewer:

bbbrandy

Reviewed: Jun. 3, 2008

Good cake. Too sweet even with GS apples. And it might have had something to do with what I did, but it crumbled and was hard to cut (probably because apples were sliced instead of cubed). Not too many second helpings with this one though. Maybe I'll try tweeking it a little next time. Thanks for the recipe.

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Reviewer:

Alicia's Mom

Cooking Level: Expert

Living In: Santa Maria, California, USA

Reviewed: Jan. 21, 2008

I agree that this is a 5 star cake. I made some alterations (which don't always work) but did with this recipie :) (I just wonder if mixing the eggs & sugar for 15 minutes is really necessary, rather than a shorter period of time. I plan to experiment that in the future.)

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