By ~Leslie~ on August 31, 2004
Photo by French Tart
Photo by French Tart
"Absolutely the most delicious, moist cake ever with a decadent topping. Very simple to make, my family just loves this!"
Serving Size: 1 (164 g)
Servings Per Recipe: 12
"Yes, awesome is the perfect word to describe this wonderful moist cake! It really deserves more than a five star rating. I made this cake using half and half in place of milk and used fresh pears, and cut down the sugar a bit. The caramel topping was just to die for on the cake. I baked mine in my air convection oven at 325 degrees, and was done in 40 minutes. I can't wait to make this cake again, it was just delicious! Sarahsmomi, thank you so much for sharing another winner!...Kitten:)"
"I made this last night and it was utterly delicious! I did do some changes, which I think helped the resulting cake. I grated the apples (I used four smallish green ones) and instead of 1 cup of veg oil, I reduced it to 2/3c and put in 1 cup of milk. I also increased the amount of vanilla to 1 tbsp, and the cinnamon to 3 tsp. Eaten warm, it reminded me of very good carrot cake - except it wasn't carrot! DH LOVED the cake!"
"Outstanding! Made this morning and served this evening for a large family gathering and was very pleased with the results. I used 4 golden delicious apples, 1T vanilla and added 1/2 tsp cardomom. I also sprinkled it with walnuts after pouring on the glaze- it was truly enjoyed by all...can't wait to try with pears!"
"I mixed the cake just like it says in the recipe, but when I got to the part that said to "pour" , I had some serious issues. There was no way this was going to "pour" ! It was so thick that it was more a "dough" than a "batter". Question to the person who posted this: Is something missing in the ingredients that would make this able to "pour" ? Because try as I might...and following this recipe to a "T", it cannot pour. If it was supposed to be "spread in the pan" (which is how this turned out while following the recipe exactly) could you restate that in your recipe so other cooks don't think they've done something wrong while following the recipe?"
"First off, a good portion of these many (113 as I write) reviews can't be for the recipe as written. A number of the older ones talk about how great it is to find a recipe for cake with no fat... despite the cake having 1 cup of oil plus butter in its topping, as the recipe stands right now. I don't see any "Edited to add" note on the recipe, so I'm not sure when the cake changed, either. I decided it was worth trying since many of the most recent reviews still seemed positive.
The cake itself was fine. I liked that it let me use 4 cups of apples, it was easy to prepare and the end product was moist. Having made a couple of variations on this recipe as well, I will say that my family liked a less sweet cake (omitting up to 1 c sugar total), particularly if I used the topping, and that they also liked the texture when I left about 1/2 c of chopped apples out of the batter to press onto the top after smoothing it. For a "hearty breakfast" style cake, we liked subbing 1/3 of the flour for whole wheat, and adding quick cook oats and chopped pecans to the top. I also incorporated the recent suggestions to add more vanilla and cinnamon. My batter was also very stiff; "pour" felt more like "manhandle" the batter into the pan!
Overall, okay for a starter recipe... at least as it was written the day I tried it. :)"
"I thought this was very easy to make and a wonderful moist yummy cake. Definitely should serve with ice cream. I grated the apples because I don't like chunks of fruit in cakes. Only changes I made was I added I tsp of nutmeg and a couple shakes of cloves to the batter. It cooked right on time and came out great. My husbands only complaint that he couldn't really taste the apples, more like a really moist heavy spice cake."
"This cake was very easy to make and it was a hit. It is very moist and tasty. I followed recipe exactly but did add some powdered ginger and clove. It was super yummy out of the oven. I served it at a party the following day. Still tasted good however, next time, I won't put the sauce on until it is ready to be served."
"Delicious! My friend brought over some pears from her tree. I had never baked with pears before, look what Ive been missing. I'm so glad I found your recipe. I will be taking this cake to many pot lucks, as it is so different from the usual offerings."
"My family loved this cake for dessert tonight, topped it with French Vanilla ice cream ---it was heavenly!!! However I had to bake it for more than 45 mins. ( I think mine came out close to 1 hour!) Still, it came out great!!!"
"This stuff is really easy and good!!! Poked holes in the top like another reviewer suggested, using a fork, before pouring the glaze on. Thanks for the recipe. I made a few slight changes - used coconut oil for the oil, did 1 tsp pumpkin pie spice and 1 tsp cinnamon instead of 2 tsps cinnamon and for the glaze, I didn't use as much butter. I think it would've been too soggy if I had. Not sure what 1 lb. butter translates to, but I only did something around the neighborhood of 1/4 cup. Will definitely be making this again"
"NO wonder your family loves this! We did too!! I also added a few chopped apples to the topping for a little extra apple flavour explosion!! Delicious, merci Leslie Darlink! We ate this hot, like a pudding cake and Malcolm has CREAM on his slice! Saved for apple and pear harvest time - made for the Aussie/Kiwi Recipe Swap #26 - loved it! FT:-)"
"Made it, but found it horribly sweet. I used pears - but found the massive amount of sugar made it feel sticky, and too sweet - in a *not* so good way. It just made me feel bloated and like it wasn't worth the calories. I won't be making this again."
"I made this with some sliced apples left over from a gathering. I chopped my apples some what large and layed them on top of the batter. My DD and I ate over 1/2 of it the first day. Unless I'm serving this to a group I'm going to have to make a 1/2 recipe. If we didn't have nut allergies I would love to add some walnuts. And I can see myself using the topping for other things. This will be a fall favorite."
"Very moist and delicious cake. I made it in a springform pan. Next time I will 1/2 the topping recipe when using the springform pan."
"I made this cake as is except for adding more cinnamon, and some cloves, nutmeg, and ginger. I took it into the lab i work in and people loved it! I bake a lot, but this recipe has earned me the most compliments hands down!"
"Sooo good!!!! Made as stated and cake was gone in less than two days!!! Wi"
"This is really good but I had issues with it looking like a crumbly mess. I added another egg with no real change so I got back on to read reviews more to see if anyone else had the issue and seen they did. So I added the apples and kept mixing, spread it in the pan and baked. It came out good, has a nice taste but my ds said it needs icing. I used part Splenda in with the topping and you can't really tell it has a topping but it is really moist. I also poked holdes before pouring the topping on. As far as using 1 lb of butter it is 1/4 of a pound or 1 stick not a whole pound. Thanks for a nice recipe. I used 6 small apples."
"A cake I make to sell at work. Try using Bramley cooking apples, the tartness and flavour works well with the toffee. A great recipe and well done for putting it on here!!"
"Yumm! I halved the recipe and got an 8x8 out of it. It was moist and delicious. I added a bit of nutmeg and cloves too. For those who don't have eggs or don't want to use them, simply use 1tbsp ground flaxseed & 3tbsp water (simmered 5 min. then cool. makes 1 egg). I don't use eggs and you would never know it didn't have any. I'll be using this recipe again. Thanks!"
"This cake is outstanding!! Wonderfully moist and totally delicious! I am not usually a fan of cooked apples - but this recipe was right on! I will make this one again!!! Thanks Leslie!"