i hate when people change everything and then review the recipe poorly BUT i have made this many times (exact instructions first then made changes). this cake rocks. the glaze is delish. i find light brown sugar tastes way better in it than dark. i also baked it at 325 for 70 min. i used half white and half brown sugar and sub’d apple sauce in for 1/3 the amount of oil. (1/2 cup ap. sauce, 1 cup oil) i also increased cinnamon to 1 teaspoon. that’s my fave way. made it for my aunt’s bday. she hates sweets and had a second piece!
I had baked my own cake and really wanted a caramel/nut topping. I used this topping and put pecans on top. The sauce is excellent!!!!!
This is pretty good. But like others I doubled the cinnamon after tasting the batter and realizing there wasn’t enough. Other than that, and baking for 70 minutes at 325 (too many people suggesting that to ignore) I made this exactly as written. This needs more spice for my taste. Next time I will add allspice and cloves, like in my mother’s apple cupcake recipe. The glaze is nice, but next time I will try a thicker caramel frosting.
I needed a glaze that didn’t call for confectioner’s sugar as I had run out. I used this to top a pineapple cake and it was awesome!
Great recipe. I brought the cake to Thanksgiving and everyone really enjoyed it. I did make a few changes ~ I used 1 cup of butter (rather than the oil) and a 1/3 cup of applesauce, doubled the cinnamon and added nutmeg. Next time I’ll add a bit more cinnamon and more nutmeg. But still really yummy!
ingredients:
1 ½ cups butter softened
3 cups light brown sugar packed
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Came out lookin’ great! I followed the recipe exactly. The only downside to it was that the caramel glaze wasn’t quite glaze-like. Though, the additional flavor is tasty. Overall, I really liked it and it’s definitely something I’ll be making again. Maybe I’ll learn how to make the glaze better, hehe.
I thought this cake was wonderful. The only change I purposely made was to bake at 325 for 70 minutes like the reviewers suggested. Now my accidental change, I added 2 teaspoons of cinnamon. Dont ask me how I did that. I was very worried by how much that was, but was pleasantly surprised! Was so good and was complimented on at Thanksgiving dinner. The second time i made this i used slightly less cinnamon so the apples can stand out a bit and somehow this was even more wonderful this time!!! YUMM!!!!!
This cake was absolutely wonderful! I made it exactly as the recipe stated. I loved that the glaze hardened. I got many compliments on how good this cake was. I will definitely make this again.
Served this to my family for dessert last night. They LOVED it. My mom, a very picky eater, said it was so good that she didn’t want to swallow! I substituted raisins for the walnuts since my father can’t eat them. Baked it at 325 for 70 minutes as suggested, but I think that might have been too long in my oven. Will try 60 minutes next time and will add an extra apple. I did not care for the caramel glaze but it was a huge hit with the fam.
ingredients:
1 ½ cups butter softened
3 cups light brown sugar packed
1 cup granulated sugar
6 large eggs
4 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 7 oz bag toffee chips – I use Heath –
1 cup pecans, chopped
caramel drizzle:
1-15 oz can sweetened condensed milk
1 cup brown sugar
3 tablespoons butter
½ teaspoon vanilla extract.
directions:
preheat oven to 320 spray a 13 cup Bundt pan with cooking spray or grease and dust with flour
beat butter until creamy add sugars beating until fluffy add eggs one at a time in medium bowl combine flour baking powder and salt add flour mix to batter alternately with milk beat until just combined stir in toffee chips and pecans spoon batter into pan and bake 80 minutes or until wooden pick comes out clean to prevent excess browning cover cake with foil while baking
let cake cool in pan for 12 minutes remove from pan and let cool completely on a wire rack spoon caramel drizzle over cooled cake
directions for caramel drizzle
in a medium saucepan combine condensed milk and brown sugar bring to a boil over medium high heat whisking frequently reduce heat and simmer for 6 minutes whisking frequently remove from heat- whisk in butter and vanilla let cool for 6 minutes before using- note- make sure to drizzle the caramel while it’s still hot.
source:cooking-all.com