Comments on: mom’s apple cake

By: Eeshani

Eeshani — Wed, 10 Mar 2010 00:54:54 +0000

Saying this cake is incredibly delicious is like stating the sky is blue. Nonetheless, . I am baking one right now (the whole apartment smells like cinnamon) and just had to say thanks to you and your mom for all the deliciousness I know awaits me!

By: BMG

BMG — Sat, 27 Feb 2010 18:06:52 +0000

I added a TBSP of honey into the apple mixture. (Compliments of my Aunt Carole!) Yummy!

By: Debbie

Debbie — Sat, 27 Feb 2010 06:27:43 +0000

I had 2kgs of apples and a dozen eggs and didn’t know what to do with them all, so I went searching and searching in my cookbooks and on the internet for an apple cake that needed lots of apples and eggs – and this was it!

I sprinkled in the walnuts before I spread the apples on each layer. I didn’t need 1 cup of walnuts, 1/2 cup was enough. I used brown sugar (3 tbsp and 1 cup, not 5 tbsp and 2 cups) and olive oil instead of vegetable oil.

I wasn’t sure when the recipe said ‘degrees’ whether it meant F or C, but I soon realised it meant F as my oven only goes to 250 degrees C! I had to find a F to C converter to work out what I needed to set the oven to. haha!

This great cake has given me a good reason to pull out my new mixmaster too! Can’t wait to eat it! Thanks Deb for the family recipe! Cheers from downunder (Australia!)

By: Maureen

Maureen — Sat, 20 Feb 2010 21:04:37 +0000

I am using Gala apples. I only have 1 cup of sugar. Can I use brown sugar and/or molasses for the other cup?

By: Roxlet

Roxlet — Sat, 20 Feb 2010 13:14:09 +0000

I have been making this recipe for about the last 10 years with a few variations. The apples must be sliced thinly, there are no nuts and I do two layers of apples with batter between. It is my son’s favorite breakfast food, and you are right — it does taste better the next day — and the day after that too. But I’ll go you one better on the recipe — I sift nothing and mix the batter in one bowl with a wire whisk. It would probably be the easiest cake in the world if you didn’t have to slice and peel the apples.

By: Tomoko Tahara

Tomoko Tahara — Tue, 16 Feb 2010 03:18:36 +0000

I just baked it!
It was delicious, specially on the edges, the apples are caramelized, taste awesome!

By: Vidya

Vidya — Wed, 10 Feb 2010 07:41:56 +0000

For anyone looking for a lighter version of this cake – I suggest substituting about half of the oil with plain yogurt. It still turns out moist and delicious, but lighter. I’m sure applesauce would work as well, but yogurt is my personal preference. I’ve made this in both a regular large springform and a bundt pan and both have worked fine.

By: Rona

Rona — Mon, 08 Feb 2010 18:57:25 +0000

I tried this cake yesterday in a 9×13″ pan, and used two layers. It was absolutely delicious. It’s half gone, and I was the only one home!

By: Natalie

Natalie — Sun, 07 Feb 2010 20:36:37 +0000

A friend brought this cake by last night to help welcome in our newborn son. The whole family loved it and my husband insisted I get the recipe, which in turn led me to your site. I’m anxious to try it out, as well as some of your Indian recipes (as my husband hails from Delhi). Thanks for cooking!

By: Krista

Krista — Mon, 01 Feb 2010 05:02:48 +0000

This was wonderful!