I'm surprised this cake has never been reviewed. It's a great way to use some of the apples you picked in the fall, or any time with a firm, baking-type apple. I used an apple something like a Braeburn from my own tree. The apples are greater in volume than the cake batter itself, but this bakes up nicely. And the toppiing, I'm guessing due to the little bit of corn syrup, makes a crunchy-candy like topping. If you like a softer streusel, leave it out. I may up the spices in the batter a little big next time I make this cake, and I did use real butter instead of margarine (which none of Cooking Light's recipes call for any more), and I used one real egg instead of egg substitute. This time I made half a recipe and baked it in a 5x7 inch glass pan for 30 minutes. It made a lovely dessert with a little ice cream.