183 Reviews of Best Apple Cake

From: Amanda Beth

On Sep 27, 2005

Utterly and amazingly delicious. I could not be happier right now! I did substitute half the oil with applesauce. It worked just fine for me. One thing not to do though, is sub the cream for skim milk. I didn't have any cream, so I used milk, and it did not work well. I'm glad I found this recipe now, and I don't have to look for any more! Great recipe, thanks for posting!

From: Chef #199947

On Oct 6, 2005

Directions were easy to follow. I did cut back on the sugar by a half a cup, and used pecans instead of walnuts because they were opened. I`m not much on sweets,but have to tell you I tried one piece and of course had to "try" another.Not a great idea right before supper time. Maybe I will make a light supper so I can "try" some more. My Dh said it was excellent and to make it a keeper. Next time I may double the sauce recipe ,and see how it turns out. This would be fantastic served with ice cream. Thanks so very much Rose of Sharon for sharing this recipe. chef no. 199947

From: John W Wenzelburger

On Mar 6, 2006

very good I did not make the glaze but I don't think it really needs it. I used 1/2 apple sauce 1/2 oil and used some water and apple sauce to replace the Apple juice. I only made a half recipe and it came out fine in an 8X8 pan.

From: Bayhill

On Feb 14, 2006

YUUMM!! This was delicious. This cake is very moist and the glaze put it over the top!! My family devoured it and gave it 2 HUGE thumbs up. The only change I made was to use 1/2 cup oil and 1/2 cup applesauce instead of the 1 cup oil. I have a recipe that is very similar to this cake recipe (except it doesn't have the glaze) and it also called for 1 cup oil. Wanting to reduce the fat content, I substituted half of the oil with applesauce and it turned out perfect. Well, it definitely worked in this recipe as well!! Thank you for sharing this fantastic recipe...it is definitely a keeper!!

From: Jean@home

On Oct 15, 2006

This is a very good cake. I appreciate the advice of other posters to use apple sauce in place of half the oil, and to reduce the sugar in the cake by half a cup. I did both, and the cake was marvellous. I was spooked, however, by the posters that said they had cooled the sauce too long. I barely cooled it at all and the result was to have it run off the top of the cake instead of soaking in, and pool at the side of the cake pan. I spent a good deal of time spooning it back onto the top of the cake. The idea to poke holes all over the cake with a tooth pick before adding the sauce was a good one. Making double the sauce was also not a good idea. I was making two cakes, one for the group I attended, and one for family. I doubled the sauce thinking it would all go on the first cake, and it was way too much. I then kept the excess sauce on a warm spot on the stove, stirring from time to time, and used it over the second cake, about an hour later. It was just the right amount, and worked much better in not running off the cake. Has anyone tried this as a bundt cake?

From: Tasty Tidbits

On Sep 18, 2005

This is a most delicious and moist cake that we both thoroughly enjoyed. The caramel sauce is wonderful! It was fudgy and caramely and very delicious and went very well with the cake. This is going to be a new favorite around here! Thanks so much for a fantastic apple cake recipe!

From: Pastryismybiz

On Nov 27, 2006

Easy cake recipe; no need to lug out the mixer; all hand stirred. Very thick batter holds apples in place. Added cinn & nutmeg. Cake rose nicely in a 9 X 13 pan and is very moist. Followed recipe for sauce but beat in 1 cup pwd sugar into hot sauce with a whisk for more of a frosting effect. I immediately poured out the warm mixture onto the cake and it turned into a lovely brwn sugar fudge frosting that my family loved. Thanks for sharing. Made this again; chopped up a large can of Comstock apple pie filling sauce and all and added instead of the fresh apples; easier and still delicous; also added 1 tblsp cinnamin.

From: Toadflax

On Feb 14, 2006

This is a very nice cake. DH was happy to have it to take in his lunch. The sauce is yummy. The next time I make this I will serve the cake warm with ice cream and drizzle slightly warm sauce over all.

From: Little Annie

On Feb 18, 2006

This cake was very easy to make. I baked it in a round 9" spring form pan, and thus it took longer to cook. The consistency was light and fluffy but the taste was not as good as I expected. I think it would be much better with a butter/sugar base instead of oil. The caramel sauce on the otherhand was absolutly delicous! I think I will make it and eat it with vanilla ice cream.

From: Bill Kellett

On Feb 12, 2006

Oh my goodness i have never had a apple cake taste this good, it's even good without the amazing sauce. This will definatley be a family favourite! Thanks for posting!