Reviewed: May 15, 2012

so moist and delicious!!i made this cake with half white sugar and half brown sugar. I also added cinnamon and freshly grated nutmeg into the batter. It only needed to be baked for 20 minutes in two 8 inch rounds. Also I made a nice homemade maple whipped cream. Used real maple syrup of course and it was to die for so good! i will def keep this recipe as one of my favorites:)

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Reviewer:

Tanjere

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: May 11, 2012

This cake is wonderful :-) I changed a few things, I added 1tsp. of cinnamon to the batter and also added an extra tsp. to the topping. I used 3 cups of apples and didn't peel them. I baked it in a 13x9 baking pan for 35 min. I also made a glaze for the top after it had cooled. These changes made the cake so good that my husband said he had never eaten a better coffee cake. I will be making this cake often. Thank you so much for sharing.

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Reviewer:

mkopp11

Cooking Level: Expert

Reviewed: May 2, 2012

This is awesome! Everyone I've made it for love it and can't get enough. I did use butter instead of the shortening and added more apples. It's a winner!

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Reviewer:

Leslie

Reviewed: Apr. 29, 2012

Delicious & a fav w/ the family. Here are my modifications to the batter for a LOW FAT and more flavorful alternative: 1) Instead of 1/2 c butter flavored shortening, I used 2 T softened butter plus 4oz unsweetened applesauce (Mott's single serve ); 2) instead of 1c sugar, 3/4c brown sugar (lower amount due to addition of applesauce); 3) instead of 2 whole eggs, 2 egg whites (not 3 as the applesauce adds moisture); 4) low fat or fat free sour cream. ADD to the batter: 1/2 t ground cardamom, 1/4 t fresh ground nutmeg.

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Reviewer:

Ghanima

Reviewed: Apr. 11, 2012

Moist, delicious, and it almost didn't make it to the event I made it for. So so so very delicious. Make sure to follow the instructions about alternating the flower and sour cream, it made it so fluffy. I'm salivating just writing this and dreaming of when I can make it again.

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Reviewer:

chstraszheim

Reviewed: Mar. 26, 2012

So easy, so delicious! The hardest part about making this cake is peeling the apples :) really great recipe that I'll be making again. I used nearly 1.5 cups of sour cream just because I wanted to use up what was in the container. Also, I sub'd butter for the shortening. Next time I'd add some cinnamon to the batter itself! Yum.

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Reviewer:

cambridgechloe

Reviewed: Mar. 24, 2012

I made the following substitutions to make this a healthier version that I feel comfortable feeding to my family. In place of the shortening, I used 1/4 cup butter and 1/4 cup applesauce; I used 1/2 cup evaporated cane sugar and 1/2 cup organic sugar, instead of all purpose, I ground 1 cup of soft wheat (pastry wheat) and 1 cup of rolled oats (for oat flour), 3 apples, and used 1/2 cup sour cream and 1/2 cup nonfat plain Greek yogurt. Extremely moist and delicious.

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Reviewer:

r-me_grl

Cooking Level: Expert

Living In: Converse, Texas, USA

Reviewed: Mar. 3, 2012

Made a few changes: added 1T milk, used 4 med apples (approx 2 1/2 c chopped), added 2t cinnamon to batter, substituted margarine for shortening, substituted peach yogurt for sour cream. Omitted topping on half, added chopped pecans to half. Dropped by Tablespoon into greased muffin pans, made 24 muffins, baked for 25 minutes. Very versatile, quick, and works well with what's on hand.

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