96 Reviews of Apple or Pear Cake

From: Redsie

On Oct 24, 2005

Delicious! Very easy and very fast to make! Next time, I will poke a few holes in the cake so that the topping gets more evenly into the cake.

From: Michelle S.

On Sep 17, 2004

This is an AWESOME cake! I was very worried at first as the batter barely worked together before I put the fruit in, but after I put in 3 pears and 1 granny smith apple it was just fine. It was done in exactly 45minutes and the topping....OH MY!!! After I finished baking the topping it looked like little pools of carmel on top. Dh went crazy, we love this cake very much and I will be serving it often.

From: KITTENCAL

On Nov 26, 2004

Yes, awesome is the perfect word to describe this wonderful moist cake! It really deserves more than a five star rating. I made this cake using half and half in place of milk and used fresh pears, and cut down the sugar a bit. The caramel topping was just to die for on the cake. I baked mine in my air convection oven at 325 degrees, and was done in 40 minutes. I can't wait to make this cake again, it was just delicious! Sarahsmomi, thank you so much for sharing another winner!...Kitten

From: nancyg56

On Oct 9, 2005

Oh this is sooooo good. I couldn't resist taking a corner out to taste it. I especially like the lovely caramel topping. I used 1/2 cup cream and 1/2 cup milk. Added cinnamon to the topping. This cake will surely go into my fall rotation.

From: Lil Sis

On Oct 15, 2005

This cake is awesome! I used red delicious apples and I doubled the caramel topping which made the cake extra moist.

From: FlemishMinx

On Sep 22, 2004

This is a great cake in the coffeecake/snackcake genre (my step-daughter was even eating it for breakfast). My husband doesn't usually like "fruity" desserts, but he loved this one; I think the caramel topping had alot to do with it I made this with 4 gala apples, next time I'll try the pears. Thanks for posting !

From: ladypit

On Nov 4, 2004

Yes, I'd say pretty darn awesome! Wow. I doubled this and baked it in 4 8x8 pans. (I want 3 as gifts for my 5 year old's teachers. And I needed 1 to try to make sure it was ok to give them!) I had HUGE Granny Smith apples and each was 2 cups of chopped apple. I used skim milk and, for the first time in a long time, actually used white flour. (I almost never keep it in the house anymore.) I think this would be fabulous with whole wheat pastry flour as it is already dark with all the wonderful spices. I was worried that the tartness of the apple would be a problem. It was not at all. And the glaze is amazing. Not low fat but definitely worth it. Thanks for such a wonderful cake!

From: Janie Cooper

On Oct 19, 2005

Wonderful flavor. So moist and full of apples. Next time I will add walnuts for more flavor and texture. ( I would add walnuts to mashed potatoes if I thought I could get away with it!) I used half recipe for cake in a 9 in round cake pan. Baked as directed and it was perfect. I did a whole recipe for the topping.

From: PaulaG

On Sep 15, 2005

This cake is so moist and delicious. I reduced the recipe in half and baked it in a 9 x 9 inch pan. For the white sugar I used Splenda which resulted in less cooking time. The apples were a combination of red and yellow delicious. As stated the cake is very moist. I look forward to making it with pears. Thanks for a wonderful recipe.

From: mrsrexy

On Oct 24, 2005

This was super easy to make and my family enjoyed it with french vanilla ice cream which was really sinful! Next time, I would double the topping recipe (probably poke the top with holes too to let the topping dribble down into the cake) and cut down bake time as I found at 40 mins, it turned really dark on the bottom.