Chunky Apple Cake Recipe

Reviewed on May. 22, 2013 by Devildancer

This cake is so good! I cut down on the sugar in the cake and sauce. My husband absolutely loved it and he preferred it without the sauce. I like it with the sauce. So its wonderful either way.

Reviewed on Apr. 25, 2013 by dvanhook

The texture was soggy, the taste was bland, the sauce only added more sweet to a really sweet cake and then throw in the fat and butter and there was nothing to find tasty.

Reviewed on Mar. 09, 2013 by cherylyoung

Very good! I took the advise of the other comments & only used 1/2 tsp. nutmeg. I also didn't make the sauce because I didn't have the cream. My family thought it was good just as it was. A keeper!

Reviewed on Jan. 10, 2013 by glitterchatter

Definitely a "keeper" apple recipe. I used Newtown Pippin apples...great chunky flavor! I, too, had to bake the cake an extra 5 minutes each time I've made it. The top doesn't spring back, so I look for a golden-brown top instead. The sauce is nice but not necessary. (I took the advice of another reviewer and used butterscotch topping instead.) This cake is fine served at any temperature. This cake is a contest winner for sure!

Reviewed on Nov. 23, 2012 by happyian

This desert was so good! Made it for Thanksgiving and it went over very well!! Will make again and again!

Reviewed on Nov. 21, 2012 by ThriftyBob

Ok, I cheated.

LOL, I couldn't help it. I used honeycrisp apples, cut the nutmeg in half, used 1/4 cup less sugar, added a spoon of molasses, added 1 cup raisins, added 1 cup apple cider...

But anyway, it turned out great!

Reviewed on Oct. 30, 2012 by Ponygirl1014

Wow is all I can say. Made it for a special family dinner and everyone loved it. I used Granny Smith apples and followed the recipe to a tee. My only adjustment was to bake it a little bit longer until done.

Reviewed on Oct. 09, 2012 by rvkreu07

Is vry delicious- even without the topping. I didn't have time to make the butterscotch topping, but served it with ice cream and hot caramel topping instead. It was fabulous. I also omitted the nutmeg since I'm not a fan of it. Still turned out great. Will keep this recipe on hand for a different fall, apple dessert.

Reviewed on Oct. 04, 2012 by charityr

I just made it for the second time tonight! It's amazing and the butterscotch sauce and fresh whipped cream are an amazing combination!!

Reviewed on Oct. 03, 2012 by lissaj81

This was very good! I didn't have all six cups of apples. I only had 2 granny Smith and 2 fugi, which gave me close to 5. It didn't matter because it was still full of apples and really delicious. The crust on top was crispy after baking so I wasn't able to test with the spring back like a regular cake recipe so just use a toothpick to test. It almost tastes like an apple crisp cake. I have to add the I didn't make the sauce and it was sweet enough without it. My boyfriend doesn't eat sweets and thinks its too sweet but I can't stop eating it. I gave some to my family and they loved it too. I will probably make it again.

Reviewed on Oct. 01, 2012 by KatArbour

This is the first time I've ever posted a recipe review. I had to cook this about 5 mins longer than suggested, but the result was - quite simply - The Best Cake I Have Ever Tasted. My friends, family, everyone agreed. Better after 1 day in the pan, covered with foil. It just got more and more moist as time went on. I didn't make the sauce - it's sweet enough it doesn't need it - though my little boy really liked it with cream poured over the top. (We live in London, they do that here...) Amazing!

Reviewed on Sep. 14, 2012 by rachelk

I have made this often!! It's amazing!

Reviewed on May. 24, 2012 by zzhill

I used FROZEN PEACHES!

Reviewed on Feb. 28, 2012 by dewflop

I don't think I cooked it long enough. The cake tasted delicious, but I think it could of cooked a little longer. Have made it with and without sauce and either way it is a winner.

Reviewed on Dec. 17, 2011 by LynneeB

Followed recipe as given. Wasn't baked long enough, raw! Too much spice overpowered apple taste. Family said lose

the recipe.

Reviewed on Nov. 09, 2011 by hayport

So yummy and easy to make! Everyone loved it!

Reviewed on Nov. 04, 2011 by RhonRiv

Love making seasonal cakes for the family ... they loved it ! Will be a keeper.

Reviewed on Nov. 02, 2011 by Raygina

My family loves this cake. I make it at least twice a year.

Reviewed on Oct. 31, 2011 by AmandaNel

So good! My husband almost ate half of it in one sitting! loved the sauce. i didnt have the cream so I used half and half then put a couple tablespoons of flour in it to thicken it up.

Reviewed on Oct. 26, 2011 by Kayla Sue

I've been making this almost every year since is appeared in the TOH magazine. I remember how "wowed" we were at the first bite. I haven't met a person yet who didn't love this prize-winning chunky apple cake. It definitely is a fall-time favorite in this house! Mmmmmm good! And the sauce is so delish. :)

Reviewed on Oct. 25, 2011 by brulee1

This is the second time making it, the first time was when it came out as the Grand Prize winner in 2006. I don't change a thing and it's perfect! The amount of sauce is perfect with the cake, any more would make it too sweet. And some have said that the amount of nutmeg was a bit much, but I didn't think so, it's a matter of taste. I served it with a side of Butter Pecan ice cream. Wonderful.

Reviewed on Oct. 10, 2011 by Angelique177

What a great recipe! I live in Washington State and I am always on the lookout for apple recipes. It turned out great the first time I made it. Thanks for sharing!

Reviewed on Oct. 08, 2011 by wildwoman71

<p>This is amazing!! I put a little more apple in it, and use Empire apples with peel on some. I too use a little less nutmeg, and double the sauce. Everyone loves it!  I also use 1 cup br. sugar instead of 2 cups white.</p>

Reviewed on Oct. 04, 2011 by 5xamom

This was delicious! My one piece of advice would be to make sure you cook it long enough!! For us the 45 minutes was not long enough. It tasted fine raw, but better when we cooked it long enough!! Thanks for the recipe!

Reviewed on Oct. 01, 2011 by wingsofsong1

<p>I got this recipe long ago when it first appeared in the magazine. I made it many times for my family until the recipe got lost over a year ago. I am so happy to find it here again! The only thing I do differently is that I only use 1/2 teaspoon nutmeg so that the nutmeg does not overpower the cake. And the butterscotch sauce is delicious!</p>

Reviewed on Sep. 23, 2011 by kelly246

The only thing i would change on this recipe is a little less nutmeg. I tasted it too much. I also didnt use the sauce on top and it was absolutely delicious without it!

Reviewed on Jul. 29, 2011 by AlyssaJ

Real good with vanilla ice cream!

Reviewed on Jul. 19, 2011 by nancy headlee

It has become my new best birthday cake. Anyone that tastes it raves. It has a texture a little like bread pudding. It's great!