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Yum! This is just all kinds of good comfort food in one dish! I used granny smith apples & couldn't find my 9x9 baking pan (probably in the freezer or at a friend's house) so I had to use the 8x8. I didn't change the amount of ingredients or the cooking time & everything went smoothly. The texture of the cake is incredibly moist with all the grated apple and the apple halves (I left the peel on those) were like little built-in cups of homemade applesauce. DELISH! The cake isn't too sweet. Would make a great coffee cake for brunch. I think it could even go a little sweeter when using the granny smith apples. I'll definitely be making this again & might try subbing a bit of brown sugar in for some of the white sugar in the cake portion. The caramelized apple tops were so good! I'm so glad I decided to make this recipe (as your nobby cake & congo bars were also on my list)! Made & enjoyed for the Spring 2009 Pick A Chef Orphanage.
Easy! Yummy! I did peel the apples (personal preference). I used gala apples since that is what I had on hand. I topped with whipped cream as I didn't have any vanilla ice cream but ice cream would have been awesome! Definitely goes into my "great desserts for fall" folder!
Posted its 'mug' and made for Alphabet Soup Tag...oh, and what all the other reviewers said!
This cake was a hit at our superbowl party. It was quite delicious and easy to make. The hardest thing about it was peeling and chopping the apples. I did not have ginger and could not find the cinnamon so I substituted pumpkin pie spice whihc worked well. All I had were granny smith apples but they actually worked well in this recipe. It has been less than 24 hours since I made it and about 3/4 of it is gone already. I will definitely make this again.
This was really good. I used honey crisp apples. It was super easy and the directions are perfect. I only wish I would have had the ice cream to go with it. Thanks for sharing such a nice recipe.
A very moist, dense, delicious cake. The shredded apples made it so moist and it had a lot of cinnamon flavor. I only used four med sized apples which was plenty. I even got to use an unusual type of apple called a Lemonade Apple. It has light yellow skin w lightly tart yet sweet crunchy flesh. Turned out great in my cake. Everyone who got a slice liked it too. I'd make it again. Thanks!
Excellent moist Cake!!! I added ground clove (1 tsp) to the brown sugar topping and some<br/>raisins soaked in Vernors (a very gingery ale soda in Michigan) YUMMY!!! Experimenting with an apple-pear mixture next. A versatile recipe that is friendly to bakers who like to morph<br/>recipes.
I only had one apple which I grated for the cake part and then I used strawberries for the bottom. OMG it is SO SO good. A wonderful moist and delicious cake. Easy peasy to put together and make. Thank you :-)
This is fall comfort at its best! Truly delicious! I doubled the recipe to put in a 9x13 which makes a lot of cake! I'm not sure I used as many apples, but mine may have been a little bigger too. I left the peel on for the ones that you put on the bottom of the pan and they were good that way. I sliced them in thick slices. I laid as many slices as I could fit on the bottom.
The time/temp. combination seemed WILDLY off. When I cooked this the top was dry and developed a big crack, the center was clean to testing, and after cooling, over 90% of the cake part was wet, soggy, and tasted of uncooked flour.