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TOP Reviews:

I’ve already made this cake twice this week because I just can’t get enough of it! I did take the advice of several reviews to bake @ 325 for 70 minutes, and used applesauce for 1/3 of the oil – thanks! I also used the tips to put foil or a paper plate under the rack to catch the glaze drippings – until today. Instead, I put the cake plate under the rack, then set the cake right on top of all the drippings – no mess to clean, no waste, and now underneath is saturated as well. Mmm-mmm!

OMG! This apple cake is so moist and so delicious! It’s the perfect fall dessert. I used half white sugar and half brown sugar and next time I would probably cut back on the oil because it was almost too moist. I used 3 Granny Smith apples and didn’t add the walnuts to the cake but rather sprinkled them over top of the cake along with the caramel glaze which was fabulous. I did add just a splash of vanilla to that to give it more of that “caramel” flavor.

I made this cake for a co-worker’s birthday and everyone loved it! They raved over the caramel glaze and loved the fact that it had apples and walnuts in it. I’ll be making this for future family get-togethers, too!

This was SOOOOO yummy! I used Splenda instead of sugar, the Splenda browqn sugar blend instead of brown sugar and added 2 extra apples. AWESOME, moist and sooooo tasty.

I served this at a party and everyone raved about it and asked for the recipe! It was great because I made it the day before the party and just drizzled the glaze over it when I was ready to serve it. I doubled the cinnamon like others had suggested and only baked it for 70 minutes at 325. It was moist and delicious! I’ll make it again for sure.

I thought this was very tasty but I found the batter to be really thick and the end result was a dense cake with a very hard crust. I agree with another reviewer to cook this for less time. I would also double the caramel glaze because I couldn’t taste it at all. All that said, everyone still enjoyed it and I will try it again with some changes!

This cake was DELICIOUS! My whole family loved it. It was very, very easy to make. The only change I made was that I doubled the cinnamon and the cake was moist and wonderful. The smell was heavenly also. The glaze was a nice touch. Thank you for the recipe, I’m sure I’ll be making this many, many times in the future.

My husband fell in love with me all over again. I didn’t have a bunt pan. I used a regular cake pan. I cooked it for 85 min. did half sugar and half brown sugar. No nutz. Added nutmeg and more cinnamon. The glaze I had trouble with. It was really watery when I put it on the cake. But still tasted great. I did find a recipe for the glaze that is perfect. 1 stick of butter melt in pan then add 1/4 cup heavy cream and 1 cup of brown sugar! Perfect!

WOW!!! Very yummy cake!!! Not a big apple fan but was looking for something different to make for my dad’s birthday. I am so glad I did or I would have missed out on what is now one of my favorites. I have since made it 4 more times all to rave reviews. Family, friends and co workers… they all love it. Have another baking right now! I did as others said and dropped the temp to 325 and the cook time to 70 minutes. Comes out perfect everytime. Also, I double the caramel sauce using dark brown sugar and half and half instead of milk… butter is also a must. No margarine… That being said. if you have not already made this cake then what are you waiting for??? It is amazing!!! Thanks so much for this incredible recipe! I will be making it for years! =)
I, too, am one who has never written a review, until now. This cake is wonderful. I always have awful experiences when trying new recipes (or any recipes for that matter). But this cake is scrumptious. I made it on Saturday and by Sunday it was almost gone. And there were only two people in the house at the time. I was concerned when I made the glaze because it is awfully wet, but I ended up loving it because it gets a little crusty and gives the cake an almost coffe cake texture on top. It is incredible; I will make this cake many times in the future.


1½ cups of cooking oil
2 cups sugar
4 Eggs
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