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"This is the first dessert Mom would make when apples were ready to pick," writes Antoinette Kilhoffer from Ridgeway, Pennsylvania. "One bite of this old-fashioned country cake will have you coming back for more. A boxed cake mix makes it very easy, but it tastes like it's made from scratch."
Originally published as Apple Cream Cake in Quick Cooking September/October 1998, p52
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Reviewed on Apr. 24, 2011 by Lisa_R
This cake is very easy and tastes great. I made it for a brunch at work, and everyone loved it. Some heated it in microwave, others didn't. The pan was emptied!
Reviewed on Feb. 10, 2011 by keverwann
This cake has a really soft crumb and is best when warm.I laid (did not spoon) all the apple slices on top of the cake batter, really pretty, and then sprinkled the walnuts over that and then poured the cream over. When I took the cake out of the oven, the top was perfectly clean... all the apples and walnuts had sunk to the bottom! It still tasted good, but didn't look like the picture at all.
This cake has a really soft crumb and is best when warm.
I laid (did not spoon) all the apple slices on top of the cake batter, really pretty, and then sprinkled the walnuts over that and then poured the cream over. When I took the cake out of the oven, the top was perfectly clean... all the apples and walnuts had sunk to the bottom! It still tasted good, but didn't look like the picture at all.
Reviewed on Jan. 28, 2011 by fourkitties
Absoolutely deicious.Best served warm. For leftovers, suprised there were any, we popped pieces in microwave to warm for 20 seconds. Will take to the Superbowl party for sure.
Reviewed on Feb. 27, 2010 by Elissa1977
Topped with a little whipped cream, it is irresistible.
Reviewed on Oct. 17, 2009 by DianeBulanda
I have made this twice and have shared the recipe with friends and everyone likes it. It tastes almost like an apple bread pudding. I may try to use a spice cake mix next time for something different.
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