Caramel Apple Cake

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This cake was very delicious : I ended up following another review when it came to the apples. I didn't layer them like the recipe said, instead I just mixed them into the batter. This is an extremely THICK batter; however, the juice from the apples did lossen it up a little. I will definitely make this cake again.

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Saw the recipe and decided I had to try it. I'm so glad I did. I initially was worried about the thickness of the batter. But the cake turned out light and moist. I took it to the office and there was only slice left and that was without the caramel sauce on it. Will make again and next time include the sauce.

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The cake turned out really well. It was nice and moist. The orange I used was small, so it gave less juice and zest than recommended, but from reading the other reviews, it sounds like that was for the best. I also had to use 5 apples instead of 4 to get anywhere near the 5 cup recommendation.
My only problem was that I had never made caramel before, and mine came out REALLY bitter. 15 minutes is WAY too long to cook it--I took mine off after 10 minutes and it was already past the point of goodness. Should have tasted it before I poured it all over the cake, but I was in a hurry! I would definitely make the cake again, and I might even attempt the caramel sauce again. Even with my ruined caramel on top, the cake was still a hit at the gathering I served it at. I also ate it for breakfast the next day, and it was even better then.

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I found this cake to be very dry. I did not add any orange zest at all. I wanted it to taste like apple cake not orange cake. I will not use this recipe again. It does taste really great. My husband likes it a lot. I will look for a better recipe.

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OMG this is the best apple cake I have ever had. Used Ida Red apples (only ones I had. and mixed it all together with the batter instead of layering it. Tapped the pan to prevent air pockets,so moist. And the caramel sauce is so good ! Liked it better than my homemade apple pie.
Will definitely add this to my Thanksgiving dinner or any holiday !

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WAY TOO MUCH ORANGE. It overpowered the whole cake. Otherwise, the apple/spice taste, moisture and texture are very good. Next time I will use 1/2 tsp orange rind, more apples and not bother to layer the apples- will mix everything together.

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Not nearly enough apples and they all migrated to one area of the cake even though I followed the layering instructions per the recipe. Many of the pieces of cake did not have ANY apples in it. Without the apples, the cake is too dry.

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I have mixed feelings about this cake, but the overall end was great. The batter was very lumpy, not exactly dry but very thick. I layered the apples and batter and it came out very holey, like another review said. I think I would either try mixing the apples and batter first, or just put batter first, then mix the apple and batter, and then pour that in.
The flavor of the cake was good enough, I would maybe add cinnamon or a little more pumpkin pie spice to it. I just like a little more "umph!". I also doubled the caramel sauce- it just needed more to me! I would also recommend it served warm. Room temperature is fine, but I bet warmed up it would be amazing.
My husband loved this cake and has requested it again~

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I did not use this cake recipe I made Uncle Bobs apple cake from Paula Deen and mde this glaze. The glaze is awesome.

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This cake is good but the batter is very thick as others have mentioned. Almost impossible to layer the thick batter with the apples. Next time I will just mix the apples in and see how it comes out. Putting a layer of apples first in the bundt pan gave it a messy look. The kids dug in before I made the caramel sauce. Good as a breakfast cake because it is not too sweet without the caramel topping.