Fresh Apple Cake I Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Nov. 17, 2007
I usually bake with honey instead of sugar, so in addition to honey I added a bit of cream and milk and it came out pretty well (since the prev. reviewers complained that it was too dry). I think the amount of cinnamon called for is a bit much. I used only 1 tsp of cinnamon.
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Reviewed: Aug. 14, 2007
I grated the peeled apple into the mixture and that really helped the texture and made it a bit more moist. It is an extremely flavoursome cake, and I baked mine with walnut halves on the top to mark out the slices. Delicious!
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Reviewed: Mar. 7, 2006
I think this deserves higher than 5 star. In less than 5 days I have made 3 of these cakes and I had to use my bundt cake pan, but they are beautiful and oh so delicious. This is a real KEEPER for me.
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Reviewed: Oct. 20, 2005
I baked this deliciously, moist cake for all of the ladies at Game Day this week (except me, all of the ladies are above 70!!) and I was told it would be standard fare at all of Game Days. My husband attended this event and he is an "apple" person. Roses, roses, roses for this recipe!!
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Reviewed: Jun. 1, 2005
This recipe needs tweaking, but can come out very good. I doubled the recipe and used it for muffins instead. Instead of 2 cups apples, I used 2 large Granny Smith apples. It does come out TOO dry, so I added about 1/4th cup apple sauce. The resulting muffins were moist, and even better apple flavor. Great place to start, would be great with vanilla ice cream fresh out of the oven! Didn't need quite 45 min in the muffin tins, about 40. I omitted the walnuts.
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Photo by VIXIERA

Cooking Level: Intermediate

Home Town: Mill Creek, Washington, USA
Living In: Marysville, Washington, USA

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Reviewed: Oct. 20, 2002
Although the flavor of this cake is good, it is very dry. The fresh apples add some moisture to the dry ingredients, but next time will add 3/4 Cup of buttermilk to the butter and sugar.
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Displaying results 21-26 (of 26) reviews

 
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