Reviewed: Aug. 30, 2010

I only had four apples, so that's what I used, but it came out great. I took the advice of the other reviewers and cut the sugar to 1 3/4 c, and also reduced the oil to 3/4 c. It's VERY moist, and it was absolutely SPECTACULAR with French Vanilla Ice Cream. YUMMY!

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Reviewer:

TheGoddessGiGi

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 25, 2010

I loved this cake I give this cake a five

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Reviewer:

Paula

Cooking Level: Intermediate

Living In: Hampstead, New Hampshire, USA

Reviewed: Mar. 7, 2010

Lovely and easy-to-make cake! Like some others suggested, I held back on the oil a bit (used a scant 3/4 cup) and the cake didn't seem to suffer. I was also generous with the cinnamon and even added some allspice and ground ginger to give it more of a spice cake taste. Delicious - would definitely make again!

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Reviewer:

ahfisher

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Montreal, Quebec, Canada

Reviewed: Mar. 4, 2010

this was super yummy. i did change some things. i used 1 cup white sugar. 1 cup brown. i used 1 stick butter and 1/2 cup oil. i baked in a bundt pan at 350' for 50 mins. it came out super moist and i could not stop eating it!

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Reviewer:

TERRID614

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: Feb. 10, 2010

this recipe is awesome, my husband (who doesn't like cake) actually really enjoyed this cake, although I did make a few tweaks to it. I added 1 teaspoon of almond extract to it, 1 cup of white and 1 cup of brown sugars, and replaced the 1 cup of oil with 1 cup of applesauce, 1/2 teaspoon of nutmeg, after I greased up my pan I dusted it with cinnamon sugar baked it for 55 minutes and it turned out amazingly moist and not too sweet and very flavorful. thanks for sharing this recipe. I will be for sure making this recipe over and over

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Reviewer:

Mrs. T. Hurst

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Reviewed: Feb. 4, 2010

great cake. One thing though, I felt using a mixer for 15 minutes on eggs,would make meringue. so I only beat the eggs and sugar for about 7 minutes.

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Reviewer:

Debra

Reviewed: Jan. 15, 2010

My sweety, an infrequent cook, made this with ease. It was a very delicious apple cake. I would call it apple cinnamon cake though b/c the cinnamon is a major player in this recipe. You could even cut back on the cinnamon by a tsp. or so and it would still be sufficient. It is very moist and becomes soggy after a day so I think it's best served to a group the same day. Makes the house smell great while baking. Thanks!

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Reviewer:

MrsJ2b

Cooking Level: Intermediate

Reviewed: Jan. 9, 2010

Excellent recipe! It was the first thing gobbled up at a party. I used 1 1/4 cup white sugar and 3/4 brown sugar, slivered almonds instead of walnuts and stirred the wet ingredients by hand. Will make again and again to use up less than fresh apples.

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Reviewer:

MIO1

Reviewed: Dec. 10, 2009

Made as written and it was amazing. I don't think you can make a better apple cake. Perfection.

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Reviewer:

BLUECATME

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Oct. 22, 2009

Loved this cake. Of course changed a little-- 3/4 cup chopped pecans, 1/2 cup oil, 1 cup applesauce, lots of cinnamon and some nutmeg as well (unmeasured)... had 7 small getting-soft Pink Lady apples, but ended up just coring, slicing and roughly chopping... the peels didn't make a difference. Also I think the directions to beat eggs and sugar *FIFTEEN* minutes had to be wrong-- I had it in the stand mixer for maybe a minute and it turned out great. Baked 50 min. This cake was widely praised as being not overly sweet, very moist, and having great texture. Thank you Ann!

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