Apple Spice Cake with Cream Cheese Icing

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ei yi yi. I just made this for my daughter's birthday....and
I have no idea what happened. It didn't rise. I have a new box of baking soda, so that's not it. I followed everything else except put it in two cake pans. It seemed like an awful lot of apples and moisture for the amount of flour. Did anyone else have the cake rise during cooking and then fall afterwards?
My husband said this is an exceptionally tasty pancake.
I have come to the conclusion that this recipe is very inexact.
What size granny smith apples? Small, medium large?
When you cook it down, how much should the amount be....a cup, two cups?
What size egg?
What size lemons? small, medium large?
Should you cool down the cooked apples or use right away?
I think that the liquid was simply too wet for the amount of flour....
The flavor is fantastic.....
Somebody please fix this because I would like to make it again with rock
solid proportions>

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This recipe is very tasty! Thank you , Anne for this recipe! I added 1/8 teaspoon of ginger and all spice while I cooked the apples. Also, thank you WifeySpirawk, for your advice not to put in the whole amount of the pureed apples! I only used 1 cup of apples and still had a great tasting loaf!

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I used the loaf pan as directed and followed the recipe but cooking it 10 minutes longer as the 40-45 minutes as directed was not enough - the tester did not come out dry. The cake was SO dense and HEAVY! Can't understand why. I feel a bigger baking pan would help? What did I do wrong?

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I love Chef Anne but I am sorry this cake was more like a banana bread - it is VERY dense and heavy. It is good for breakfast - but not for desert.

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This is a perfect cake to make when you have leftover apples! I wasn't sure if I was supposed to let the apple mixture cool or not, but it all went straight to the oven, so here's to hoping for the best ;-

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Wow! This is my new favorite apple cake recipe!!

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Maxdog in Augusta, the recipe calls for apple cider, not apple cider vinegar. Someone may have already pointed this out to you but try it again, I think you might really like it as I did.

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The cake is marvelous as is. A slight variation on the Icing to consider: Add a little lemon zest. Since that makes it plenty lemony, replace the lemon juice with some of the apple cider. Store-bought cream cheese icing is a little faster and no dishes to wash -- but I am amazed at how much better this icing tastes than store-bought. Also, since this icing is so flavorful yet sinfully calorie-laden -- I baked the cake in a flat baking dish (rather than a bread pan, skipped the middle layer, and just iced the top. That required only half the amount of icing, yet seemed plenty generous and in proportion to the cake.

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This was yummy! I cooked for the alloted time but my cake came out on the dry side..and a little bit burned. Don't know what's that about..but when I cut out the burned edges and put on the whip cream. Yum. A tad bit dense but it did remind me of carrot cake. Very good. I have to figure out how to make it a smudge more moist.

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I enjoyed what I made. In fact, it was rather delicious. First, let me tell you I accidentally used cider vinegar instead of cider. I was so scared I was going to have a sour mess, when in fact, it did not have a noticeable affect, other than it tasted good. I'm going to try it again using the cider next time to see if it makes a difference. Also, I used my favorite gluten free flour and it was wonderful. It is a very dense cake and it tastes better the next day. I also added extra nuts. This is a keeper.