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This is a very moist and delicious cake. Sweetness of it was right on. It was so very light. Used cool whip on top and it just made it. Thanks for posting this recipe.
Not too sweet; an excellent treat! I made these as muffins this morning for breakfast. My DH ate 3 & I hate to admit it, but I did too. I used 3 apples & a heaping tsp of cinnamon & they were fantastic. This recipe made 16 muffins for us.
I made following the recipe, and the spices were right on. I did add 1 c. chopped walnuts. My cake looked nothing like the picture posted, in texture or color. It must be because Bayhill used lots more spices and cut the oil. Mine was lighter in color and super moist. I used Grammie Bea's Special Vanilla Frosting to ice the cake, since I was making her cake, and this cake was in a class all it's own. 5 stars all the way for this delicious fall treat! We will make this again and again because it's so wonderful!
It's pretty good. I'd use less sugar and more spice, though.
Delicious! We loved this moist, lightly spiced cake. I used "heaping" amounts of the cinnamon and nutmeg. Also, to reduce the fat a little, I used 1/4 c. oil and 1/4 c. applesauce instead of the full amount of oil. My family loved this and gave it 2-thumbs up. Thank you for sharing this wonderful cake...it is definitely a keeper!
the texture is great but for our tastes it needed more spice, I did add in 2 teaspoons Mexican vanilla but next time I will add in more cinnamon and nutmeg, I will make again, thanks Linda!
Oh Linda, this cake is "Heavenly"! We had it with French Vanilla ice cream for dessert and we couldn't leave it alone. It's almost gone! Thanks so much for sharing it with all of us. Becky
I made this today for a baby shower and everyone thought it was incredibly delicious! This is my first recipe to be made on this site, so I am really looking forward to trying some more. Great recipe Grammie Bea!
My husband and I are really enjoying this cake. My only comment is that I found it difficult to get it cooked properly. It was getting very brown on top before the center was completely done. I have to say, though, it tastes good with the extra-moist center! Great flavor
Outstanding is dcefinitely the word to describe this. I made cupcakes and had to eat about four of them to be sure I had actually made something THAT delicious. I did change it a little bit, only using a heaping half-cup of sugar, a quarter-cup of oil (with some applesauce to make up for the rest) and subbing cardamom for the nutmeg. Frosted with cream cheese frosting, it was the best cake I've had in recent memory AND it stayed moist for two days in and out of the fridge! Thank you so much.