Fresh Apple Cake

  • dory92064 Posted: 12/07/10
    Worthy of a Special Occasion

    Outstanding! Wonderful flavor and moist. Only change was I use 1 1/2 C sugar. I made the Browned-Butter Frosting -- I'm not a frosting person, but boy the flavor of this frosting made me a frosting lover! I took this to a bookclub and the group loved it. This is definitely a keeper.

  • PattyC Posted: 09/21/10
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    Personally, I haven't tasted this recipe. I made it for my husband's office and it was rated the highest ever of all the great recipes I have made for them. Will have to make it again so I can have some. I made the recipe as given, except that I used half granny smith and half macintosh apples. I am not the biggest fan of granny smiths for baking, but my husband said the cake was great, especially with the browned butter frosting. To speed things up, after I browned the butter, I put it in the freezer for a short while till it was half solidified. I recommend this recipe highly! Also, the batter is very thick and when I mixed in the apples, there was hardly any batter. Don't worry...it works out great.

  • nanaluvs2cook Posted: 12/28/10
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    Truly, this is the best dessert recipe I have come across in a long long time. The flavor is intense and the texture is good. We did not put icing. That would have made it too rich. We just put a little vanilla ice cream on top. YUMMMMMMM!!

  • JLG2009 Posted: 10/21/10
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    This is the best Fresh Apple Cake ever.Easy and quick. I used 1 1/2 cups of sugar instead of 2cups and made 1/2 of the Cream Cheese Icing.The toasted pecans make the difference. You will love this cake.

  • stephanienagel Posted: 10/18/10
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    I love to bake, so I don't know how I messed this up. However, I believe I baked it too long. The "cake" part of my apple cake was hard on top (like a crust) while underneath was caramel- like. The recipe reads to bake until wooden pick comes out clean. Well, that didn't seem to apply. Even though I think this was overbaked, the flavor is delicious and we still all enjoyed it w/ a caramel glaze on top & a scoop of vanilla ice cream. Will try this again, and bake for less time. I followed the recipe exactly. If anybody has any idea why the cake wasn't cake like, please let me know.

  • handnthekitchen Posted: 12/30/10
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    I've been making this SL recipe for years. The biggest problem with it is once you make it for someone they want it again and again... Guess it's a tradition in my house now! I substituted toasted walnuts for the pecans and, I also find that whatever icing you use (I definitely use cream cheese) can easily be cut in half. The cake alone is delicious. Don't let the 'lack of batter' fool you-- it is exactly right!

  • nikkiadams Posted: 09/27/10
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    Made this with the cream cheese frosting. My eggs were small so the batter was too dry. I added an extra egg and it came out great. I feel this recipe should be made a day ahead because it just gets better after sitting in the frig. It's a very rich dessert and great for gatherings. It was a hit with all my dinner guests.

  • CookinProgress Posted: 12/15/10
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    This is absolutely my new go-to dessert. I ended up only using 3 apples, but it was plenty. Like others mentioned, the batter doesn't look like enough, but it'll rise around the apples. I made both dark chocolate and browned-butter icing, and I definitely recommend the browned-butter icing. SO good! Enjoy!

  • Semery Posted: 10/07/10
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    Excellent recipe! The cake was easy to make and it was delicious with the brown butter frosting - I followed the recipes as written. Like one of the other reviewers, I was concerned that it didn't seem like there was enough batter but when it finished baking it was perfect. Will definitely make again.

  • mspeter Posted: 09/21/10
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    Moist, full of flavor and .....oh that frosting!!!My family loved it, my friends all want the recipe....I used granny smith apples (more than the recipe called for) and it came out perfect....will definately make again and again..............

  • Jewel29 Posted: 10/01/10
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    This cake is AMAZING!!!! I used all Granny Smith apples, which I thought was perfect to offset the sweetness of the(most amazing brown butter) frosting.I brought it to a gettogether, and everyone LOVED it! I might suggest, if you're not a huge fan of thick frosting, start with half the amount. It is very rich(but wonderful!).

  • MelissaN Posted: 10/15/10
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    This was soooooo delicious. I made it a couple of hours ago and my husband loves it. Topped it with the browned butter frosting and can't wait to try it again with the cream cheese frosting. I cut the browned butter frosting recipe in half and it was fine for the 9x13 pan.

  • rockinrsranch Posted: 10/02/10
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    It really is the best apple cake ever! Very moist. I cut the recipe in half and made it in an 8 x 8 glass pan. I used 2 empire apples. I used the browned butter frosting. Be sure you toast the pecans like the recipe says and brown the butter. Really brings the flavor out!

  • NancyJo34 Posted: 10/19/10
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    Like another reviewer, mine also formed a hard crust and was not done underneath. I tried baking longer in an attempt to bake the underneath but this did not work, either. I used the crumb topping. Very disappointed in the result.

  • snooper4 Posted: 10/13/10
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    This was the best apple cake I have ever eaten!

  • betsyowens Posted: 11/22/10
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    REally terrific, moist cake. You will think there's something wrong because the batter is so thick and "appley"...I had to mix it with my hands...but the apples turn moist and cakey in the oven. Paired with the browned butter frosting, it's nirvana.

  • kycook11 Posted: 01/15/11
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    This may be the absolute best dessert I have ever had, and I am usually a chocolate person! I followed the recipe exactly except only used three apples. I made it with the brown butter frosting. Yum!

  • pezer2 Posted: 01/23/11
    Worthy of a Special Occasion

    This cake is a hit with everyone - delicious moist cake great to serve on so many occassions especially in the autumn and winter. I made it with the brown butter frosting, also very flavorful and rich. The dilemma is eating only one serving. I did modify once by using chunky applesauce for part of the apple ingredients, adding half the amount of fresh apple.

  • gina4recipe Posted: 08/24/11
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    This is one of the best deserts I have ever eaten. The brown butter frosting is amazing.

  • obxgoer Posted: 08/23/11
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    Absolutely delicious. The brown butter frosting makes this!

  • Bvogel Posted: 09/13/11
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    This recipe is outstanding with the browned butter frosting. I used a half recipe of the frosting and it was plenty for my taste. Received many compliments. Suggest cutting the apples in smaller pieces for ease of cutting the finished cake. I made the cake a day ahead and frosted it on the day I served it, and it was delicious even the following day.

  • Lakelady405 Posted: 10/21/11
    Worthy of a Special Occasion

    This is the best fresh apple cake I've baked in all my baking years. I have made beautiful cakes that tasted great the first day but declined in quality every succeeding day. This cake held up beautifully until it was all gone. Even my husband who does not care for apple cake appreciated this one. Well done, Southern Living!

  • MyraDP Posted: 10/25/11
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    My family loved this cake. I used the cream cheese icing.

  • Bethy33 Posted: 10/31/11
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    When I was putting this batter into the pan, I thought I must have done something wrong...just so many apples and it didn't seem like there was enough batter. Turned out I didn't do anything wrong...just everything right in making this delicious cake! I did end up baking about 5 minutes longer than suggested. I made a nice cream cheese frosting for it. My guy couldn't stop moaning when he was eating this! It's an excellent recipe - I highly recommend this delicous, moist and unique cake - it's amazing!

  • Christine27613 Posted: 12/21/11
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    This is the best apple cake that you will ever eat. Very moist...almost like eating pie. Will make again and again. I get raves every time I make it.

  • mossie Posted: 11/12/11
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    This cake is wonderful. As other reviewers recommended, we reduced the sugar in the batter by 75% and did not use any frosting. A quarter of the recipe makes four good sized servings at 200 calories a piece (baked in a 5 x 7-inch ceramic dish until a wooden pick inserted in center came out clean or approximately 30-35 minutes).

  • Fruss320 Posted: 01/31/12
    Worthy of a Special Occasion

    I've made this cake for years. One of my husband's favorites. I cut the sugar by half. I also placed the sliced apples and the sugar together in a bowl; mix well and let sit for 20 minutes or so. This creates lots of moisture which you need to mix up the rest of the batter. No frosting but have served it with whipped cream on the top . . . sometimes ice cream.

  • cindykrealtor Posted: 09/05/12
    Worthy of a Special Occasion

    This recipe is so delicious and moist. A big hit at my card party last night. I used the brown butter frosting.

  • LaVonneB Posted: 09/15/12
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    Made this for my in laws 60th Anniversary...big hit.

  • diannamaria Posted: 05/27/13
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    This was not good. I followed recipe exactly. It was way too much apple. The flavor just didn't do it for me. I used the brown butter icing and that was good.

  • Dorothyjeter Posted: 09/24/12
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    I make this for my son to share at work. He says that it makes grown men cry it is so good.

  • marilyn0715 Posted: 03/25/12
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    I am shocked to see so many people gave this cake an outstanding rating, after saying they had to adjust the sugar. I followed the recipe as is and it was so sweet my family couldn't eat it. I used the browned butter frosting, which was delicious, but I'm not sure if I will make it again. Perhaps I will try it with the decreased amount of suger. Based on the recipe as it appears in the book, it certainly isn't worthy of the stars given

  • clbear96 Posted: 01/31/14
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    YUMMO! This was fantastic with browned butter frosting! A new staple in our house! This would be fantastic with no icing and just some good vanilla ice cream as well!

  • bethlmansfield Posted: 10/04/13
    Worthy of a Special Occasion

    This is a fantastic recipe. :-) I have a convection oven and set my oven at 325 for 45 minutes and it was PERFECT! No funky crunchy top like some people complained. I used a little less than 2 cups of sugar and I did not think it was too sweet with the Granny Smiths. LOVE IT!

  • Thelau1 Posted: 11/07/13
    Worthy of a Special Occasion

    This cake was excellent! I used all purpose gluten free flour and frosted it with the browned butter frosting.

  • blw3474 Posted: 09/29/13
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    This is a great cake. I was a little skeptical when I mixed it, because the batter is more like cookie dough than cake batter, but it's a great cake. I have made this cake numerous times and it's always a big hit. I use the brown butter frosting and again it's GREAT!

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