Autumn Apple Cake

I made a double batch in a 9x13 pan (40 minutes to bake) and took it to a dinner party.  Everyone loved it.  We also served it with low fat whipped cream or ice cream.  Will make again.

I love this recipe! Sweet but not too sweet, very tasty, and excellent with a little low-fat vanilla ice cream or homemade whipped cream.

We really liked this cake. It wasn't too sweet, didn't leave you feeling really heavy. I thought it was very moist, and the leftovers kept well. I left out the raisins since I don't like them, but otherwise kept the recipe the same.

What a tender and not-overly-sweet cake! It was spectacular and the hint of cinnamon (rather than a whole teaspoon or more) really let the apple flavor shine. After reading remarks about the cake's possible dryness, I decided to mix it carefully by hand rather than use a mixer. I found that the cake had retained much of its moisture the next day... it was not a problem on the third day because there was NONE LEFT!

This texture of this cake is very dense, but it had a good flavor. I baked it an extra 10 minutes because it just wasn't done. It really does not hold its moisture the next day, so if I make this again, I'll probably freeze half of it after it cools down.