- Most Helpful
- Highest Rating
Excellent receipe. Delicious moist cake. I have frozen one and used it later and it was still lovely and moist and lasted well afterwards. Easy to prepare and cook.
This was very nice. It reminds me of a cake my mom used to make. It was hard to get out of the pan. Mine got too dark on the outside before it was fully baked on the inside. Will lower the baking temp. next time. I also will dice my apples really fine next time. Very moist and delicious! thanks!!
Very, extremely, very, very good. The fact that the eggs are really the only liquid in the recipe give this a rich spongecake-like flavor and texture. I used two granny smiths and it was great- essentially a ton of apples held together by some deliciously spongy cake. I made a couple subs- used whole wheat pastry flour for the flour and Sucanat (dehydrated cane juice) for the sugar. I used Oklahoma pecans (thank you Jen!!) for the walnuts and I also left out the salt. I did make it in my bundt, but it didn't end up filling it all the way and MAN did it stick, despite being oiled. If you are planning to make this in a bundt, GREASE that sucker up, because I had to pull mine out of the pan in chunks. Next time (BF is already begging me to make another one) I'm gonna make this in a springform instead. I didn't use the cinnamon sugar (since mine was in pieces), but I didn't miss it. We devoured this. Moist, wonderfully apple-y and just scrumptious! I served this as breakfast and both BF and I were amazed at how long it kept us feeling full. Thank you for a GREAT recipe Carrie!!
I took this to a fellowship dinner and people just raved over this cake! Moist and the walnuts were a good addition! I used one red delicious and one gala apple. Thanks so much for posting! Oh, and I drizzled a (confectioner sugar and small amount of water to make a paste) icing over the cake too. Yum!