*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.
This cake turned out great! Lovely, light and very delicious! I made a couple substitutions to it though - instead of 1/2 cup shortening I used 1/2 cup butter and I used 1 cup (packed) brown sugar instead of the white. Also added a couple dashes of cinnamon and a few more chopped apples in the batter.
Just made this lastnight and it's practically gone already! Will definitely make this again.
I made this apple cake with apples that had been hanging aroung the kitchen and it was so moist and delicious. The cinnamon and sugar combo added to the top really gave it a great gooey flavor. I'm embarassed to say but I ate most of it before my family could get any. I guess it gives me an excuse to make more!!
This cake is DIVINE! I made it in a 9x11 pan and used three granny smith apples. My family managed to eat the entire thing within one hour of it coming out of the oven! It was soooo good. Crispy top with light cake on the bottom and perfectly baked apples. I think I'll have to make this one again very soon. Yum.
This was sooooo good. My sister made it last night and my family devoured it all within an hour of coming out of the oven. I was astonished when I came to have a piece and there was barely any left! I've never tasted a cake this good in my life. It was absolutely divine. The sugar on top made it crispy and gooey and she used granny smith apples which worked out perfectly. I can't wait to have it again!
This was a nice cake. I made it in a smaller tube pan and put the apples some butter brown sugar and some cinnamon on the bottom then put batter on top. The apples and brown sugar made a nice glaze when the cake was turned out of the pan. It is great warm but keeps well too for morning coffee.
This is a wonderful dessert. Due to my husband's wheat allergy I made some changes to make it without eggs. dairy or wheat. I used egg substitute soy milk and gluten free flour mix. I used brown sugar for white and cut up a small apple fine dice to add to the cake. We also love cinnamon so put 1/2 tsp and 1/4 tsp ginger and cloves in it. I put the sliced apples and cinnamon/sugar mix on top artfully and baked for all of 50 minutes. Make this for your gluten free friends it works great. Served with rice ice-cream and didn't miss a thing. Yummmm..........Thankyou Carol for sharing.
This recipe is heaven sent! I've never tasted or made a cake this moist, soft, and delicious! It wasn't too bland or too sweet! Although, I did use a half a stick of butter instead of shortening, two eggs, added diced apples (like a review stated here) half the amount of sugar, and a cup of milk! It came out perfect! The taste of apples was perfect, not too overbearing. It was DIVINE! PURE GENIOUS RECIPE! I give you 5 stars! Congrats!
Lovely light and not too sweet cake. I added some chopped apple in the batter as another reviewer had suggested and I ended up using 4 small apples all up would probably add even more next time. I didn't finish using the sugar and cinnamon mixture on top it just seemed like too much. I will follow some of the other reviewers and add some cinnamon in the batter mixture next time also.