I have been a lurker around the allrecipes site for a few years now and many of the recipes I use have come from this site but I have never reviewed anything here before because I hate signing up for stuff online (usually leads to tons of spam) but this recipe compelled me to sign up so that I could leave my review!
What a wonderful cake!! I was looking for something that used no eggs nor oil, and I found this one. I was a bit skeptical but decided to try it anyway and it came out of the oven about 20 minutes ago. YUM!! My 7 year old (mr. picky)is eating some now. If I could give it 6 stars I would.
I would suggest to the reviewer that had a bad experience with it, to try again. Perhaps you had a bad batch of flour or something else that day.
I made it without any cloves (we don't like cloves) and loved it!! I was a little concerned about the density of the batter while I was mixing it but the cake turned out beautifully. I'll definitely be making this again!! (Thanks!!)
This is one of the best applesauce cake recipes I have ever used. It is a perfect size in an 8 inch square pan. I used butter not margarine, and baked it for 45 minutes. I thought the batter was very stiff and was a little worried, but it came out perfect. I used the ingredients exactly as listed. I dusted it with powdered sugar when it was still slightly warm and served it. They all loved it including the grandchildren. Thanks for a great recipe, I'll use it many times I am sure.
I thnk I would rate this even higher if I could. I bake this for a friend who gave me alot of apples and said make me something. So i made apple sauce using gala apples and then used the apple sauce in this cake. The cake was moist and flavorful. I used pecans instead of walnuts because that is what I had. everyone loved this cake and I did not have a piece so I made another and I loved it. I used whipped cream cheese frosting fromthis site on it. perfect combo. Try this you will love it!
This was the first applesauce cake I ever made. It was easy and it tasted soooooo good. I left out the walnuts but added 1 teaspoon vanilla.
I was causously optimistic because there are no eggs. To say I was disappointed would be a polite understatement. I followed the recipe to the letter and turned out wet bricks that I didn't even trust in the garbage disposal! I was flabergasted due to all the rave reviews. I was tempted to try it again because I don't take to failure , but after reviewing the recipe and knowing I did everything it said to do I retired it to the trash.
We really enjoyed eating this cake. My boys--2 and 5--liked helping to make it. We made it yesterday and it is still moist and fresh-tasting today. (I used a 9-inch springform pan which worked fine. The cake looked nice on display after we removed the ring from the springform pan.)
Bland nothing! This was loaded with flavor! I did use spelt flour, and thick homemade unsweetened applesauce, and it was fantastic. Next time I will halve the sugar, though, and I think this would be excellent with some diced apple for even more "zip" and moistness. I don't like raisins normally, but it was great in this. COOKING NOTE: Doubled recipe and baked in bundt pan at 325 for one hour. The crusty edges were the best!
I am rating this based on the modifications I made..... I did not use raisins or walnuts, as I had neither in the house....... I used HOMEMADE apple sauce, used 1/2 white and 1/2 brown sugar for a different depth of flavor, added one egg, and added 1 chopped GALA apple into the batter........
I made these in muffin form, so I greased the pan, and covered the sides and bottom of each cup with cinnamon sugar before putting the batter in each cup.....
After they finished (about 20-25 minutes), I poked holes in each one while still hot, and drizzled caramel sauce over each one, allowing the sauce to drain into the muffins......Result??? ABSOLUTELY AWESOME!!!!!!!!!!!!!!
