Recipe by Cynthia Baughman
"This is a rich apple cake served with a warm topping that my grandmother used to make for me. Delicious! This recipe calls for walnuts but pecans are just as delicious!"
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1 1/4 cups
2 1/2 cups
apple - peeled, cored, and chopped
packed brown sugar
This cake is the best apple cake I have ever had. If it came out dry and crumbly I think you might want to try again, you may have made a mistake somewhere. I added a Tsp of Vanilla, 2 Tsp's of cinnamon, and a 1/4 Tsp of nutmeg. After the cake came out of the oven I poked holes in it using a toothpick and then poured a mixture of brown sugar and butter over it. I didn't do the topping in the recipe but I imagine it would be equally as good.
This cake was not very good-it came out DRY and VERY crumbly. I would not make it again
when I look for recipes I usually go for the ones that have the highest ratings. I wanted to give this a try and was glad I did. I tasted it before the sauce & it tasted great. Even better with the sauce.
Excellent recipe! Big hit at work. Used sugar in the raw and pecans.
This cake is absolutely wonderful. I made this cake a few days ago and unfortunately I dropped it on the floor as I was taking it out of the oven, so I was not able to make the topping or even taste the cake(even though my kids ate the parts that was still in the pan and raved over it.) But I made it again tonight following some of the additions from previous reviews. I followed the review that suggested using heavy cream and vanilla in the topping, which was fantastic. However I also mixed my apple pieces with 1/2 cup of brown sugar and a teaspoon of cinnamon then let them sit while I prepared the cake mix. I only added 1/2 cup of coconut because I was concerned that the cake would come out dry and crumbly as stated by another review...oh and I substituted pecans for the walnuts and added a teaspoon of vanilla extract to my batter. At any rate I was more than thoroughly pleased with the results. The cake is very rich and moist, and because I love warm cake I poured the topping on while it was warm and tasted a piece..FANTABULOUS! The only thing I would say otherwise is that maybe my apples were too big,the recipe calls for two apples and I felt that maybe I could have used one, but my fiancee' who loves apples disagrees.
This cake is absolutely delish! So moist, it's unbelievable. I didn't have any vegetable oil so I used olive oil instead, I know it sounds wierd, but I think the olive oil added to the moistness of the cake and made it that much better. I'll have to try it next time with veg. oil. Everyone loved it, I'll definitely make this one again!
Awesome, moist cake. I used heavy cream instead of milk and a little vanilla in the sauce. Very rich and yummy.
This was a hit at a family gathering! And I don't cook! It made me look like I was hiding my secret cooking skills from my husband! That was the only bad thing about this recipe!! And I kinda curddled the sauce so my quick fix was to sprinkle brown sugar on top! They didn't even know the difference! Thanks for submitting!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pol's Apple Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 329
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