*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Make this exactly as written and I promise you you won't be disappointed. Use ALL the apples called for bake about 65 minutes and cover it the last 10 minutes or so with foil if it starts to get too brown. Those who say this has no flavor must not be using enough apples which would surely change the taste and texture of this "cake." Just to dress it up I drizzled it with a simple powdered sugar glaze. This is one darn good apple cake densely apple-y and incredibly good. Sent it to the office with hubby and he reported his staff were all in apple heaven!
This recipe was absolutely delicious! I subsituted a little. I used a yellow cake mix but used a cream cheese instant pudding. I also used apple pie filling instead of just apples and also subsituted brown sugar instead of regular sugar and used pecans instead of walnuts. Great warmned up with a scoop of vanilla icecream!
Definitely a good cake. The amount of apples called for in the recipe is excessive though. It needs only about 4 apples and that would be plenty. However it is very time-consuming to prepare it takes a long time to bake and then has to sit for half an hour before being ready to be removed from the pan. A time-killer of a recipe and for this reason I wouldn't make ir again.
The family really enjoyed this one. I made the following changes: I coarsely diced 4 granny smith apples and mixed them along with 1 1/2 tsp apple pie spice in with the batter. I also diced (more finely) 1 1/2 macintosh apples and mixed them in with the nut/sugar mixture. I substituted 1/2 c brown sugar for the white sugar and I added 1 tsp of apple pie spice with the cinnamon. Also I only had sugar-free pudding mix but it turned out fine. This is a very moist coffee cake. It filled the bundt pan pretty full but it didn't rise as much as a regular cake so it didn't overflow. I did worry that the batter was so thick but it wasn't TOO dense. I can't imagine putting ALL of the apples in with the filling layer. As it was the cake kind of falls apart at the center layer when you go to cut it. With all of the apples in the center you'd have nothing holding it together at all.
I would call this an apple cake, not a coffee cake. I was concerned about how thick the batter was found it difficult to layer. Next time I will chop the apples into smaller pieces, coat them in the sugar/cinnamon, and mix them in the batter.
Very tasty for a cake that starts with a mix, and easy to make. To avoid the problem of slices falling apart, I made mine in a 9x13 pan. All ingredients are the same (although I chopped the apples, and mixed them with the sugar/cinnamon/ nut mixture), just spread about 2/3 of the batter in the greased pan, top with the apples (pressing down), then drop spoonfuls of the remaining batter all over the apples and spread as best you can. Bake till the knife comes out clean, and you WILL need to cover it with foil to keep it from burning.