I read the reviews before making this. I was unsure what to expect as there are good and bad reviews. I was wondering why there was no baking powder or salt. I cut back on the oil in the cake to 1 cup from 1 1/2 cups. I probably should have cut back on the flour too at that point, as the mixture was almost like cookie dough rather than cake batter. It ended up ok though. Although I really regret not adding salt. I will add at least 1/2 tsp or more next time. As for the topping, you don't need to use all of it. I just drizzled it on top until it looked like it was sufficiently covered. If you use all of the topping I imagine it would be way too sweet. After you let it set for a few hours it really came together nicely. It's sweet, but not overly. And I liked how the topping hardens up.
I made this cake and found it to be very heavy and way too sweet. I mean there's four cups of sugar in this thing!!! Holy cow!! I wo t make it again.
I thought this cake was just OK. It was very bland, too sweet, and too oily for my family's tastes. I wouldn't make it again, but if I did, I would add cinnamon, salt, and twice the apples. I will be looking for another apple cake recipe that is healthier, spicer and has less sugar and more apples.
I just noticed I did not review this yet!! I made this cake to go along with the pies on Thanksgiving!! WOW!! Everyone loved it!! Very rich and decadent! I baked the cake 3 days prior to serving it...and it was perfect! Thank you Connie K!!
This was the best! Very easy and couldnt just have one piece! This recipe is a keeper!
This cake was great...I used about 1 1/2 cups of sugar and baked in a bundt pan...turned out great...I spooned some of the topping over the cake and then when I served it...will make it again.
The cake comes out beautifully. However, a few tricks I used to better this recipe: I used my hand mixer to "beat" the apples into the batter. I used Comstock's canned apples in water, once drained, it comes out nicely. Better than the fresh in my opinion. Still nice and big chunks of apples, but it pulverizes a few of them to contribute to the batter. For the sauce, in her book, it calls for 3 whole sticks of butter (!!!); use 2 sticks of butter instead of three. I have yet to try it with less, but I can't see using more than 2 at most. Put the sauce on the side. Don't pour it over the cake, unless, of course, you like bread pudding. I just drizzled it on each plate; it cuts down on the rot-your-teeth out sweetness. Don't serve this immediately. Serve it either "just warm" or at room temp. It'll be the thickness and a little crumblier than a brownie. But it's delish and is much better once it's settled a bit in the pan. This recipe is worth a shot... Just know it's going to be a rich and sweet cake!
I was really disappointed when I served this cake shortly after baking it - I had expected it to be much better. I am giving it five stars though because it was WONDERFUL the next day. So, if you make this, leave it in the refridgerator overnight before serving.
This recipe would certainly benefit from some cinnamon. As other reviewer said, it is quite sweet. I probably wouldn't make again.
Quite sweet...a little too sweet for me, but I'm sure DH will love it.