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I have made this twice now. Delicious recipe. I made it exactly as described. Two large Granny Smith apples makes about a pound. Let the caramel sit for 30-45 minutes to thicken so that it sticks better when you pour.
This recipe is a total winner. Just make sure to let the cake really cool or it will stick! So moist!
Flipped it out of the bunt pan early and some got stuck, but it was delicious!
In our annual office Christmas gift exchange, I always give baked goods. One per season. For my fall offering, I made this cake. It was perfect. Nice and fall like. My gift recipient loved it! I used granny smith apples and followed the recipe although, I wondered about the brown sugar amount; it states 1-1/4 cup in ingredients and 1 cup in the directions. I used the 1=1/4. Thanks for another winner, kitten. Sue
I've made this twice in the past week! Very moist, tasty, the glaze soaks into the cake and adds a caramel apple flavor to it. I didn't have any idea how many apples make 1 lb., so I cut up 3 cups of apples. I substituted applesauce for the vegetable oil, and the second time I made this recipe, I substituted 1 cup of whole wheat flour for 1 cup of the flour that the recipe called for. Still just as tasty!