Best Apple Cake

I don't understand people that give something 5 stars and say it was delicious, then proceed to list all the things they did to the recipe to make it better. As posted, this recipe is not good. I almost didn't make it because it doesn't have any seasoning whatsoever and way too much oil, but decided to trust the reviewers and go for it. Mistake. It has no flavor, is too oily and just plain blah. You'd be better off dipping the slices of apples in the carmel sauce and skipping the cake.

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As written this recipe is not very good - WAY too oily (like leaves a puddle of oil on a napkin). However, now I see that other reviewers have reviewed it with added spices and half the oil, so I guess that's where the 5-star rating comes from and I'll try again.

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Absolutely delicious.. Couldn't have been happier with the way it turned out.. Yes I made a few alterations, instead of using 1 cup of vegetable oil, I used 1 cup of melted butter, and I added 1 teaspoon of cinnamon, a quarter of a teaspoon of allspice and a small pinch of ground cloves to the flour and it was perfect. The only drawback that I could find was that the cake is so yummy that it goes too fast. I only made it today and it's nearly all gone.. Thanks for sharing this fabulous recipe.

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Very moist cake. I replaced half the oil with apple sauce and cut the sugar back to 1.5 C, it turned out wonderfully.

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Easily my new favorite Fall recipe.. and I am definitely more of a pumpkin fan than apple but this cake is amazing! The few alterations I made were adding a teaspoon of cinnamon, substituting the cup of oil for 1/2 cup oil and 1/2 cup applesauce, and adding a little bit of cinnamon and nutmeg to the glaze. And don't forget to poke some holes in the cake before adding glaze so it really seeps in! DELICIOUS.

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I reduced the sugar in the cake by 1/2c. and was tempted to reduce the sugar in the glaze by the same amount(wish I had). This cake is very good & moist (I also added cinnamon & nutmeg per other's suggestions). It is very, very sweet. I think the glaze was improved with the addition of a 1/2t. of vanilla extract. If I make again, I will reduce the sugar more. Thanks for sharing.

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This cake has been on my to-do list for years, ever since I saw chef MarieAlice's picture of the cake. I made the cake today with Cortland apples. This cake lived up to all of my expectations. I'm glad I had the suggestions of other chefs to poke holes all over the cake with a tooth pick before pouring the sauce over it. I spread about half of the glaze over the warm cake, waited about 15 minutes for the glaze to set and be absorbed and then spread the remaining glaze over the cake. This is truly a fantastic cake.

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Yummy..... This recipe will make exactly 24 medium sized muffins.....your average cupcake size. -----I made these, put small amounts of the glaze on top of each and sprinkled them with nuts. Be sure to cut the cooking time down a bit and cook at 325 degrees instead of 350 degrees.

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I found this cake to be too sweet. I might try making it again with 50% less sugar in the glaze.

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I have made this a couple of times. Very good. I usually keep the recipe as posted...HOWEVER, I have started to add 1 Tablespoon of RUM to the glaze. VERY HM HM GOOD. It send it right over the top in house. Perfect for the holiday.

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Not that this cake needs another raving review, but this one made its way to my permanent recipe box, and has been shared with just about everyone I know. I do sub part of the oil with applesauce, and add a little cinnamon.

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Yummy! I didn't have any nuts, and added extra apples because I diced too many. It only needed 2 large Granny Smith's, but I put 3 in because I had peeled that many before realizing how much each would yield, but it was good with the extra. Maybe next time I will try adding cinnamon.

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Very nice and indeed moist. The glaze is amazing! I would add cinnamon as others have done the next time around, because I felt it was missing a little something.

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OH MY!!! What a lovely cake!!! I made it first for a potluck and have since been requested to make it again and again. I have even been asked for the recipe! :) The only thing I do differently is the topping: instead of the sugar topping, I just spread some Dulce de Leche on top while the cake is still warm and then let it cool. The result is a lovely, thin, caramel topping. DELISH!

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I think it's best to use granny smith or MacIntosh apples. The cake turned out really well and I look forward to making it again.

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I served this to company last weekend and we all enjoyed it. The glaze is very unique and makes the cake, in my opinion. Mine seemed to bake in 10-15 less the time listed so I'll need to keep an eye on it next time.

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this is the best cake ever i made!it is incredible..the most moist one,this butter and brown sugar sauce give it a wonderful taste,,but of course you need to add just 2 tsp of cinnamon and 1tsp ground nutmeg,,but it is awesomeeeeeeee,i cant stop eating it all the time,,do it,,u never regret !

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We love anything with apple in it and apple cakes are favorites. This is a wonderful recipe, but we prefer to substitute orange juice for apple. It seems to cut back on the sweetness. Other than that it is fine as written.

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I followed a few another's option of replacing half the oil with applesauce and I added cinnamon because I love cinnamon with my apples. I overbaked mine just a bit and with less oil you have to be carefull. I didn't follow directions well and added the caramel sauce to a hot cake but it soaked in nicely and tasted great. My family said it needed more sauce, so the next day I made a 2nd batch of sauce to pour over the cake - then is was a bit too sweet. So next time I will bake a few minutes less, let the cake completely cool and add the caramel sauce at the right time. I had some personal flubs with this cake but we all still give it a thumbs up and 5 star!

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As is this cake was not very good. I did as many others did and added cinnamon, nutmeg, etc. I didn't have apple juice so I added apple sauce plus a little water. I also substituted 1/2 the oil with more apple sauce. It definetely didn't need the extra oil. I really liked the caramel glaze. I actually think it could have been doubled if you cut back on the sugar in the cake itself. I thought it would have been good with frosting on top of the glaze. (Sauce NOT doubled) So with all of the adjustments I would rate it a "4" but as posted definetely a "2". I can't put my finger on it but it still was missing something. Too bad. I really hoped this would be great. Great idea just not quite there for us.

P.S.
I really like my cake to be sweet and the sugar 2 c. plus the sauce was just right sweet wise. (It was less sweet than a store bought cake mix plus frosting) I was really hesistant to sub half the oil with applesauce but it worked really well for me. I would never miss it nor woud I have guessed it was gone.

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