My daughter made this cake for us and it was so good! Perfect consistency and flavor. Will definitely make again. Thanks for posting!
Sensational! If you want an apple cake that lets the apples shine, this is the one: not too oily or rich (read: caloric), easy, just the right amt of spice, crunchy crust. I used tangy stored McIntosh apples from our own tree. Warm from the oven w/vanilla ice cream = heaven! The batter is too thick to "pour" but don't be tempted to add liquid: use a spatula to transfer it to the pan.
This cake is very good, but I don't know if I ended up with correct results. It was not like a normal cake, it had a crust and didn't rise too much. But overall very tasty and very good!
Only thing I changed was that I omitted the nutmeg ( personal choice because I don't love nutmeg!) and used 1 teaspoon cinnamon plus a pinch of ginger Fabulous!!!!
This cake was a big hit at a St. Patrick's Day themed fundraising dinner for 100 patrons I helped to cater. I made a few adjustments to the recipe; only used 3/4 cup white sugar instead of 1 Cup, used freshly grated nutmeg- (big flavor difference) and added a sprinkling of brown turbinado sugar to the top. I also mixed the ingredients in a different order, first creaming the butter, adding sugar gradually, then vanilla, then egg. In another bowl, the dry ingredients were sifted together, then the nuts were stirred in , this mixture added to the creamed ingredients gradually, before folding in the apples last. I had doubled the recipe and baked the cakes in a 10x15x2 parchment lined pan. After they cooled, I cut them in half, wrapped and froze them. At serving time, I cut the cake sections into 9 portions, and added a dollop of fresh whipped cream to each plate. Heavenly ! The left over cakes were sold afterwards. Thank you for a great recipe !
The instructions on this recipe are a disaster. When I got to the add creamed sugar and apples part and then saw that 2 steps later I was supposed to pour the batter into a pan I had to laugh. <br/><br/>Follow the same steps you would any other cake and add your apples and nuts LAST. I had to pick all my apples out and attempt to salvage the recipe by mixing everything together at that point. It tasted pretty good, but didn't cook all the way through. Had I followed the steps the way I am describing in the first place, it would have probably been pretty good.<br/><br/>No crunchy crust.
I teach International Foods to grade 10 students, and I chose this recipe for my class to prepare in celebration of St. Patrick's Day. It was low budget and easy and quick to prepare (plus, as a vegetarian, it saved me from choosing a meatier Irish dish...:) The students all experienced great results and loved this dessert (and I loved the necessary sampling). We topped it with a dollop of vegan whipped cream. Each kitchen crew also halved the recipe (still one whole egg), and used McIntosh apples because they are a local favourite ...with great results. We also used parchment instead of greasing the pans- perfect and easy. Thanks so much for this recipe- it was a hit! Tasty and moist, with a lovely walnut crunch.
We thought this was great! Amazing apple flavor and not too sweet or oily like some other apple cake recipes I've tried. Thanks for posting!
Delicious and pretty forgiving. I used whole wheat, about half the sugar, and double the walnuts. My 4 apples made more than two cups. I left some larger pieces of apple. Once it came out of the oven I drizzled a bit of maple syrup. Very tasty.
Wowzers. This is good stuff. I made this for dessert for St. Patty's day. I wanted something authentic to Irish cooking, and I think this fits the bill nicely. Thanks for posting. And oh yeah, SOOOOO easy to make.