A nice cake for a casual brunch. I wish I could find a way to make it look a bit prettier. Maybe some caramel drizzled over the top would help. I added allspice, as some others recommended, and that made it tastier. I think chopped walnuts would be yummy as well.
This is FANTASTIC and EASY!!! I used four leftover medium apples--of a variety my husband wanted to try for snacking but didn't care for the texture--and it came to four cups. I also weighed my flour and sugar because I wanted to see, based on reviews stating the batter was super thick, if it made a difference. The batter was still super thick (however, in the process I learned that the way I've sifted flour for years, moderate tablespoons added to the measuring cup, tapped slightly and then cut and leveled with a butter knife was off by an increased two ounces from what should correctly be 4oz--four oz of flour=1cup). <br/><br/>I baked for 30 minutes, pulled it out because the cake was overly brown, but tested with a toothpick. The toothpick came out wet, but not creamy. Still, I was unsure if it was because of the apples or the cake needed to bake some more. I turned down the oven to 250 and baked for 10 more minutes. The result was what appeared to be an overly cooked, dried out cake, but after about 15 minutes I cut a piece out and sampled it. My, my, my, it was moist and delicious on the inside and the overbaked crust turned out to be flaky and good! Thanks MizzNezz--this is a winner!
I made this cake for the very first time, and it was delicious! I am glad I read the reviews beforehand...definitely cut the sugar to 1 1/2 cups and the bake time to 45 minutes (next time I might even bake for 35-40 minutes to preserve some of the moisture). I also added 1/2 teaspoon each of allspice and nutmeg and I am glad I did, it gives the cake a wonderful flavor! I cannot stress enough that the batter is VERY thick, and it must be pressed into a greased pan. Also the consistency after baking is a bit bread-like, but still very good! I am sending this recipe to friends who requested it! Four stars only because the original recipe requires some changes, but still a winner!
Great recipe! It is very easy and fast to make. The only changes I made were adding an extra teaspoon of cinnamon, reducing the sugar to 1 cup, and baking it for only 45 mins rather that leaving it in for the full 55 mins! It was moist and delicious!! I will definitely be making it again.
What a wonderful cake. I put less oil and sugar and more cinnamon. I also studded the top with walnot halves before baking. it turned out great..
Really yummy cake, and easy to make.
Delicious! I cut back on the sugar significantly. I love it just as is. (or warm with vanilla ice cream or cool whip!) After only 35 minutes it was certainly done, though, and probably could have come out even sooner, so keep an eye on it! thanks so much for this recipe! it's a go-to for me now!
Oh, soooo good. I love how this turned out with a crispy shell on top and a super moist cake underneath. I cut my apples into large chunks (like picture #7) and I'm really glad I did. It makes for a great third texture to the cake! I used a mixture of Gala and Stayman apples, and otherwise followed the recipe exactly.
I'm definitely going to be making this one again. I'd give it 20 stars if I could!
UPDATE 11/11 - I went to make this again after reading about how much I loved it the first time! I didn't mention in my first review that the batter is VERY stiff - more like dough than batter. I didn't use my KitchenAid mixer but mixed it by hand and could barely stir it. There is no pouring it into the pan - it has to be spread and gently moved around into the corners. It looks beautiful this time around and I can't wait to eat it!
12/11 - what a versatile recipe! I made this again today w/ 1c of sugar and 1/2c oil plus 1/4c water. It was fluffier and slightly more dry, and still amazingly good!