The reviews are in from my son's school - fantastic. Everyone wants the recipe. I did not have the honor of trying it - next time. But with reviews like this I will make again and soon! I made it in a bundt pan for about an hour. It came out so moist. I did put a caramel glaze as another reviewer suggested.

Excellent! This is everything you'd want in an apple cake - moist and packed with flavor. To cut calories, I used 1/3 c. oil, and 2/3 c. applesauce. I also added 1 tsp. each of nutmeg and cloves.

OMG, this cake is sooo good! I just made it and my husband and daugher can't get enough. I cut back on the oil like some suggested and used applesauce. It is one of my new favorite desserts.

This cake is INCREDIBLE!!!! First time I made it the cake didn’t last the day. Don’t change the ingredients it just takes away from the perfection, I’ve tried doing variations. Now, the downside. I’ve made this cake many, many times and noticed that it tends to get really moist as time goes on. Eat it FAST. The first day it’s perfect; crusty sweet top and moist mellow inside. The second day it tends to get moist with a wet sticky top and heavier inside. The third day it’s soggy, no other word for it. I don’t know why this happens, to this extreme. But when u have people around it doesn’t always last that long. The other problem I’ve had is that I can’t get the eggs and oil to beat until creamy. They always end up looking like yellow liquid. I don’t know what happens there, maybe it’s because I’m using a stand mixer with a paddle? I’ve tried varying the time I mix from a little to a lot; the good news is the cake still comes out of the oven tasting unbelievable. This is one recipe you have to try!!!!!!

I rated this a four because I did follow several of the other reviewers suggestions. I used 1/4 C. oil and 3/4 C. applesauce, 1 1/2 C. sugar, 2 t. vanilla, 3 t. cinnamon and 2 t. pumpkin pie spices. That being said, the resulting cake was fabulous. I dusted it with powdered sugar and it was just sweet enough. This is definitely going on the list of favorite desserts at our house. Thanks so much for sharing it!

its very good and can be used as a base for many desserts

Very good! Followed others suggestions and used 1/4 cup oil and 3/4 cup applesauce. Also cut the sugar down to 1 cup and it was sweet enough. Will definitely make again.

I own a coffeeshop/bakery, and made this cake today. The only change I made was that I added crumb topping. My customers raved about it all day, (I put out samples)begged me for the recipe, and bought it all! I will DEFINITELY be making this cake again!!

Very good & very moist!! Used 1 cup white sugar and 1 cup brown sugar and 3 teaspoons of cinnamon!! Nice and cruncy on top!! Thanks!!!

I agree that it's a great moist cake, but next time I will reduce the amount of oil and increase the cinnamon. I sliced apples over the top before cooking as a topping and it looked great!

The cake was awesome. I took it to a German themed potluck and there was nothing left at the end of the night! I will definitely make this again.

this turned out great nice crunchy crust! good with vanilla ice cream!

Very easy to make and it turned out delicious! I made this recipe for my friend's baby shower and all the guests loved it!!

If I could add 5 or 10 more stars I would! this was the perfect desert for our german dinner! Wonder of wonders I followed the recipe to the letter and it was PERFECT!

I've just made this cake for the third time and it's in the oven as I type this. What a great recipe! Every time I've made it, I've changed it a little bit. I slice my apples very thinly and don't bother peeling them. They break up when stirred in and the thin strips of peel add a nice texture to the finished cake. I halve the sugar and add about 1/4c of blackstrap molasses. Last time I made it, I used pears instead of apples and added some chopped candied ginger ~ yum! We'll see how it turns out this time, since I didn't have any eggs and instead used 2Tbsp flax seed + 1/4c water whizzed together with the hand blender. This might turn out to be a great vegan recipe. The batter is _very_ thick and it's quite a bit of work to stir the apples in but it gets easier as they break up and release their juices. This cake freezes extraordinarily well as individual pieces in ziploc bags!

I love this. So does my family and my parents aren't fond of sweets in the least. Really quite excellent.

Soooo good. Thanks. FYI I noticed that 1 apple = 1 cup if you're unsure if you have enough apples on hand.

Yummy and the smell that it produced while baking was delicious! I did cut down on the fat a little to make it a bit healthier by using 1/2 cup oil and 1/4 applesauce. It was still very moist and not at all rubbery-sometimes adding too much applesauce makes it taste spongy. I also thought that the flavor got better over time. I did not add a topping/frosting as I didn't think that it needed it. It was delicious as is. Enjoy, I know you'll love it. Thanks Barbara for a great recipe.