Aunt Lou’s Fresh Apple Cake
Total TimePrep: 15 min. Bake: 50 min. + cooling
I tried making it, did not work, didn't get done even after adding extra baking time. The crust that formed looked great and smelled great too. But cake didnt work for me. I have almost an exact recipe of this using a cake pan coming from around the 1980's. Only mine calls for 1 tsp. baking soda not powder. I also bake it on 350*F for 1 hour and 15 minutes or until done. Great stuff. I leave it in the cake pan for 10 minutes to let it cool down after i insert a butterknife and it comes out clean. The recipe I have also calls for a topping of 1 stick butter, 1 c. brown sugar and 1/4 c. milk. Cook on stove for 3 to 4 minutes at a boil, dont start the count until it starts boiling. Then pour it over the cake when the topping has cooled or use it as a dripping sauce. I usually eat mine without, but can if you want.
I must have done something wrong because my cake turned out very dense and tasted of oil rather than apples.I wouldn't make this again. Anyone have any ideas what went wrong?
FABULOUS cake ! I am always looking for the ultimate apple bundt cake recipe. I think I hit gold! I am not a fan of brown sugar and cinnamon which happens to be in most apple cake recipes. This one is pure unadulterated sublimely delicious apple in a cake. There are some apple cake recipes that I like that do have cinnamon, but I prefer it without! Great recipe!
Good cake but I thought it could have used more apples.I also added 1 tsp. butter extract & 2 tsp. cinnamon, so it wasn't so bland.
I added cinnamon to the recipe, but it still was on the bland side. I have tried other recipes for apple bundt cake which are much better. I will stick with those.
I made this recipe with a few changes as suggested by other reviewers. I added 1 t. cinnamon and 1/4 c. brown sugar to the apples before stirring them in. I also substituted 1 t. baking soda for the baking powder. With these changes this was a moist cake with a bit of a crisp 'crust.' Each slice is packed full of apples. We neither iced it nor dusted it with powdered sugar and it was delicious.
Followed the recipe exactly. Not heavy, no complaints. It is wonderful and very easy to make. I might add some cinnamon next time, but this is a winner as it is. Thank you for sharing your recipe!
Few ingredients...what could be easier? I had lots of hand-picked apples...but I should have read the reviews first. The leaden cake sits on the counter...it needed what? cinnamon? sour cream? different leavening? I already recycled the paper I printed the recipe on and now will take it OUT of my recipe box
I had high hopes for the cake based on the reviews (it seems so many people liked this cake) but found it barely something I could eat. The smell of the cake was like the canola oil and it stuck to the pan (even with butter/flour to coat the pan and waiting 10 minutes before taking the cake out). Like another reviewer, the batter was very thick. I bake a lot of cakes and was hoping to surprise my kids with an after school treat but it was not well received...
This recipe is very similar to mine, however it I impossible for 1 tsp baking powder to work for 3 cups flour. The standard is at least 1 tsp per cup of flour. This would be a brick and no way it will rise, plus apples are acidic and need baking soda. FYI: 1 tsp baking soda is equivalent to 4 tsp baking powder. I can't believe there is so many high ratings unless people were using 1 tsp baking soda not baking powder. Also try tossing your apples with 1/4 cup brown sugar and a little cinnamon. It will take it to a higher level.