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I love this recipe because the cake has a thin, crunchy crust and a soft, delicious inside. With the butter cream sauce, it's almost like eating candy.
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Nutritional Facts 1 serving (1 each) equals 560 calories, 35 g fat (9 g saturated fat), 52 mg cholesterol, 222 mg sodium, 60 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Apple Bundt Cake in Country October/November 2002, p49
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Reviewed on Nov. 15, 2010 by elainemariekelley
very good cake i find its even better if you make a day or 2 ahead the flavor is even better as it sits if you can keep it around that long! :)
Reviewed on Jul. 10, 2010 by TC51
This cake was awesome!!! My brother ate 3 pieces. My family rated this cake very high. Yes indeed it was EXTREMELY stiff. It did have a lot of oil but next time I will try using 1/2 of the oil and 1/2 applesauce. The recipe didn't indicate what kind of apples, so I used Granny Smith. I recommend this cake to all!!
Reviewed on Mar. 22, 2010 by Katriana84
This is a good recipe, and I absolutely love the sauce! I made it for a class of 30 adults, and I got many compliments and two recipe requests. The sauce is probably the best part! Three tips: The sauce as it was cooling kept wanting to separate, but as long as I stirred it every now and then as it was cooling the sauce came out perfect. Secondly, for those that might think that 1 and 1/2 cups oil is alot, try substituting half of that with applesauce. It will make a less oily, more moist and flavorful cake. And lastly, the recipe says that the batter will be stiff and that was totally an understatement! But resist the temptation to add some liquid and follow the recipe. The cake will turn out fine. Will definitely make this again!
Reviewed on Jan. 30, 2009 by kiss1948
Made this cake for a dinner party. Liked the sauce but not the cake. Far too much oil. Left a cooking of oil in your mouth and if you held a piece of cake in you hands your hand became very greasy. Would never make again. Kirsten
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