Reviewed: Jul. 23, 2008

It was good. I left the nuts out of the crust and I baked it for the full 1 hour and 20 minutes, the last 20 I covered it in foil. It turned out perfectly, not overbaked, and was quite yummy with vanilla bean ice cream.

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Reviewer:

ShellyW

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Jul. 19, 2008

Fantastic! It's not too heavy and pleasantly moist. Brought it to a party and everyone loved it! ...add some ice cream and it's even more splendiferous ;)

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Reviewer:

MissRebeccaEmily

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

Reviewed: Apr. 29, 2008

I opted to make this cake without the brown sugar sauce. On its own, it is quite tasty, but quite frustrating to bake all the way through. I had to tent it with aluminum foil from about 40 minutes on, checking every five minutes to see if it had cooked through. I ended up baking mine for a little over an hour. I found that, although it tasted great, it did not hold together very well, and the cake separated entirely from the crust-like bottom. Overall, I would serve this to family with a scoop of vanilla ice cream, but wouldn't trust it to hold together for company.

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Reviewer:

kpenn

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Windsor, Ontario, Canada

Reviewed: Jan. 31, 2008

Not much flavor, really, besides the butter. Leaves a greasy feel to the mouth and a bit too greasy for the tummy, too.

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Reviewer:

simplechef

Reviewed: Jan. 28, 2008

An hour was way to long to bake. Couldn't even eat the crust. I might try this recipe again using a lot less cooking time. Not sure though.

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Reviewer:

sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

Reviewed: Nov. 3, 2007

I followed reccomendations of others... heavy on apples, easy on the sugar, and reduce either the temperature or the cooking time. Without the sauce, it was a moist cake-like concoction. The caremely nuts on the bottom were a nice treat. Overall, it wasn't anything incredible. It is a good cake for people who like a more delicate, less sweet cake. I'll try it one more time with the sauce.

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Reviewer:

MARANITA5

Cooking Level: Intermediate

Home Town: Brownsville, Texas, USA

Living In: Boynton Beach, Florida, USA

Reviewed: Nov. 2, 2007

This is fabulous. It will be especially good as an autumnal dessert. The sauce reallly make it!

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Reviewer:

Krista

Living In: Poulsbo, Washington, USA

Reviewed: Jun. 7, 2007

This is abxolutely wonderful, I made it for my little brothers and they wanted to eat the whole pan full! I will definately made this again and again. a few things I did differently: used whole wheat flour, and sucanat instead of sugar, also in the sauce, I omitted most of the ingrediants and just mixed 1/4 cup of butter, and 1 cup of brown sugar on the stove, and it really added to the flavor of the cake.

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Reviewer:

Jacqueline B.

Reviewed: Apr. 29, 2007

This was very nice. I used almonds instead of walnuts as I don't like walnuts. At first I thought the cake wouldn't work as the crumble base part was very dry and the batter part was also dry. The cake actually turned out quite moist. The brown sugar sauce went very well with it.

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Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Sep. 4, 2006

Love this cake. I would make it for members of my team while working in Afghanistan. They all loved it and would ask for it often. Thank you so much for sharing this recipe.

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