Caramel Apple Cake

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YUM!! Just made this cake for a birthday celebration. Everyone from the 4-year-old to the grandparents LOVED it. It took at least twice as long as mentioned in the recipe for the carmel to get to the right consistency and color. Maybe due to my glass cooktop?? There was more than enough carmel to top the cake and the vanilla ice cream that was served with it.

The only other change I made to the recipe was to peel the apples and to slice them thinner than suggested.

This cake is worth the effort!

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Here's what I think of this recipe:
http://oneboredmommy.blogspot.com/2010/10/holy-sinfully-delicious-this-recipe-is.html

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Well, I'm sorry but there was nothing I really liked about this recipe. I followed it to a t. To me it tasted like a glorified Hostess cinnamon nut cake.

Although it didn't too long, there are a lot of steps which are not hard to follow, just get out all your ingredients first. For the life of me, the picture of her placing the apples on the caramel was NOT what the recipe said to do. My batter seemed really thick and you could not detect the oj or the sour cream.

I massively buttered my pan and the cake did stick somewhat....but I already anticipated that. The caramel was so/so. To me this was a VERY generic cake. My cooking time was EXACTLY 1 hour and 20 minutes.......

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This cake was good. The cake wasn't that sweet, so it balanced out the sweetness of the caramel. I would definitely make it again.

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That was a lot of time and effort for caramel that would make a dentist rich, foamy cake that even after one hour and forty minutes still wasn't cooked in the middle and pretty good baked apples. I consider myself a pretty good cook.

Let me say that I followed the recipe exactly. My caramel stuck to the bottom of the pan, even after softening it as instructed. I was able to easily pull off the apples from the caramel stuck on the bottom of the pan and put them back in their proper place on the cake. I then heated up the caramel that was set aside and drizzled it over the cake. Guess what - it hardened so much that I could actually lift it off.

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My mom made this because of the amazing picture on the magazine. Even after it was done the carmel-glazed top with the seemingly whole apples looked so appetizing. After the first bite.. I couldn't take another. The top was so drenched that I was like I was drinking it. As I went down further into the cake, it didn't get any better. I didn't detect any apple taste at all. Maybe it was overcooked; I'm not sure, but it was coarse and the flavor was just overall not good. It was a real shame. It looked so good!

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Very Good and moist, BUT there is enough caramel on the cake itself without adding 2 1/2 cups of MORE SUGAR witch makes it soo sweet that it is unbearable. omit the extra caramel and you will have a good cake.

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The 9x3 pan was hard to find but I located one to add to my bakeware collection. Equipment considerations for a home cook should have been made. The caramel was good but the cake texture was course and the orange took away from the fresh apple taste. The second time I made it i peeled the apples and used my own sour cream pound cake recipe with the addition of some pecans. Good idea but the kinks were not worked out and novice bakers would have a hard time finding the correct equipment.

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I made a few adjustments to make 2 smaller cakes and it came out AMAZING! Instead of one 9x3 round I used 2 standard rounds and split the caramel between them. As for the apples I just sliced them and laid them in a fan pattern. Split the batter between the 2 pans and 2 incredibly delicious cakes came out. BONUS: Zero oven mess! Huge hit for the fall.

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it was so good my friends and i went to the store and got every thing to make it and we had a party with all your recipes and they sed they was so so good