I made two batches of this recipe. One I made just as written and it was delicious! The second one I made exactly as written with one substitution: I used 1/2 cup of unsweetened apple sauce in place of the butter. It too was absolutely delicious and the butter (and all those extra calories) was not missed one little bit. So I give this two thumbs up whichever way you choose to make it, but I will be making it with the apple sauce to keep it healthy and light but just as delicious!! If you want to take this recipe uptown just a bit, add some chopped walnuts - yum!!
I'm pleased to be the first to review this recipe, because it is a winner. One chopped apple will reward you with a moist cake loaded with cinnamon, brown sugar and sweet apple flavors. Next time, I will bake in an 8"x4" pan, as I would have liked a little taller slice, but that's purely aesthetics, nothing to do with taste. Jinglebells, thanks for sharing your recipe. This one's going into my Favorites folder.
Good not great. Not quite as moist as I expected and both flavors of apple and cinnamon were very mild. Also this definitely needed the 1/4 tsp. of salt I added that was glaringly absent in the ingredients list. In addition this needed closer to an hour to bake thoroughly so I'd call the instruction to bake 30-40 minutes way off. I think this would benefit with the addition of one more apple and 2 T. of vegetable oil.
Wow. This is a winner! I made 2 and so glad I did. I'm taking one to a friend and keeping one for us :)! I used the pink lady apples and the cake is very apple-y and delicious! I added a full teaspoon salt to the batter which really helped to intensify the flavors, and it took 1 hour in my oven. For those who had problems with this, remember all ovens are different and cook times will vary. I recommend setting for 40 minutes and checking. If it is at all jiggly or squishy on top you want to keep baking. Add another 5 or 10 minutes and keep checking until top is firm-ish. For those who found it dry be sure you are measuring your flour properly. Spoon it into the measuring cup and level it off with a knife. You might be packing it too much. This cake would be hard to dry out with all the delicious apple in it! Thanks for a great recipe Jinglebells! It's a keeper!
This was a very good cake! Made it exactly as directed, only I used a smaller loaf pan. The cake was very moist, and tastes even better the next day. Thanks for the recipe!
Made this last night, exactly per the recipe. Read all the reviews and appreciated the hints.
It is very good. Nice texture,spongy consistency and good flavor. Since all my loaf recipes call for an hour of baking, mine was in the oven for an hour and came out exactly like the picture - it raised to the top of the pan and didn't deflate. I chopped up the apples in my Pampered Chef chopper so my apple pieces were very small/tiny. I also folded the flour mixture into the creamed mixture with a spatula (not the electric mixture), added the milk as instructed and folded that in. As best as I can describe its doneness is when the cake part that seeps through the top is tan and has a dry look to it.
I also learned that I should have left a margin of cake batter between the brown sugar mix and the cake pan, otherwise, if the brown sugar seeps out on the sides, it turns very hard. Love this recipe.
yummy cake! I reduced the brown sugar to 3 tbsps and the white sugar to 1/2 cup the cake was sweet enough. Enjoyed by my sons and their friends as a snack. Mine took 45 minutes to bake. Note to self bake 5 minutes longer next time gooey spot under the apples
This is a wonderful recipe. I doubled it and baked it in a 9x13 pan. It baked in 40 minutes. Hubby had 2 pieces while still warm. Might add nuts next time ... and there WILL be a next time!
Took a little longer than it said but well worth the wait. Middle of August and so ready to bring in Fall. The perfect cake to do just that!
