Posted: 11/15/2011 3:21:07 PM
Cake was good . I used Cameo apples. Next time I will defiantly use Granny smith. But other than that. Very yummy.
Posted: 12/21/2010 10:13:30 PM
This cake is great! It is very moist and full of flavor, even without the sauce. It's a great way to use up a couple of apples you might have in the fridge. I have made it more than once for my family.
Posted: 10/26/2010 6:17:52 PM
I made this for some girlfriends of mine. I brought it to a restaurant for a birthday. Did not want to transport the sauce, so just poured it over after poking the cake all over with a fork. I refrigerated over night, and after sitting out for a few hours at room temperature, it was fabulous. All the girls absolutely loved it and wanted the recipe. They were wondering if it could be doubled and put into a 13 x 9 pan.
I think it probably could. BTW, it definitely made 9 servings, and each piece was substantial size because it is very rich and
YUMMY. Also was SO easy to make.
Posted: 10/24/2010 12:21:55 PM
very flat cake,9 servings not accurate, not enough for a family of 5
Posted: 10/5/2010 3:08:12 PM
Saw this and thought I'd try it. Looking at the recipe
I realized it was a cake I've been making for years. My Grandma
gave it to me about 30 years ago she called it Fall Delight.
The sauce is wonderful on fresh sliced apples!
Posted: 9/28/2010 9:54:30 AM
I clicked the wrong star. I meant to rate it a 5 star. Everyone loved this recipe and a friend who never asks for recipes wanted this one.Also, the sauce itself is absolutely fabulous when served warm over vanilla ice cream. I did cook the sauce a little longer to thicken it a bit more. Will definitely make again and again. Absolutely YUM!
Posted: 9/26/2010 9:22:45 AM
This was seriously the best cake I have EVER had. As soon as I came across the recipe went right to the store and got the stuff to make it. I used Honey crisp apples (they are my fav) and was very happy with the flavor they gave the cake. I did not use the nutmeg though. It was so moist and had so much flavor. I will for sure be making this again and again.
Posted: 9/24/2010 9:34:29 AM
This is delicious. I was skeptical after I dumped the thick, lumpy batter and apples into the pan, but it came together and came out fine. I used Splenda brown sugar in place of the regular. I also used regular Splenda in the sauce, to which I added 2 TBL of dark rum instead of the cinnamon. Yum.
This recipe is a keeper.
Posted: 9/23/2010 1:11:57 PM
This was amazing. You do have to make sure and do the toothpick test as it does seem to take the maximum amount of time. I was not a huge fan of the nutmeg yet at the same time it gave it an edge that made it a bit different than your run of the mill apple cake. Loved the sauce...used evaporated milk with in place of half and half plus microwaved it all for a couple of minutes instead of the stove top, still turned out beautifully. A great fall keeper and quick to throw together especially if you have an apple peeler/corer/slicer
Posted: 9/21/2010 2:00:27 PM
I found this yesterday and went straight home and made it. It was well worth peeling and chopping the apples! The cake is fine even without the sauce, but anything would taste great with that sauce on it! The only thing that was weird was when I checked it at 25 minutes, it looked really dark so I was afraid I had burned it, but it wasn't close to done. Just be prepared that it looks dark and you cannot go by the color, only the toothpick. BTW, I brought the leftovers to work with the sauce in a jar and it was a huge hit! Microwave a piece of cake with a drizzle of the sauce for 10sec