Grandgirl's Fresh Apple Cake from Georgia

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After reading other reviews, the only change I made was to substitute 3/4 C (chunky applesauce, 1/2 C veg. oil and 1/4 C buttermilk for the 1 1/2 C veg. oil and OH MY GOSH...this is indeed "finger lickin' good!!" Other than the wonderful taste, the best part is that this is a cake and a muffin-like bread all rolled into one. Great anytime of the day and for any meal...or snack..or all by itself! :

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I substituted white flour for whole wheat. I also used 1/2 cup less sugar, 1/2 cup less oil and used olive oil in the cake and didn't use all of the frosting to help cut down on calories and fat. It turned out absolutely delicious.

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I really, really enjoyed this cake! The cake was moist, and the glaze gave it a rich flavor on the edges. I served it to guests straight out of the refrigerator, and it was delicious. (I refrigerated it to ensure I didn't attract ants.

I made a few modifications: I omitted the pecans and coconut (a taste preference, and I substituted 1/2 c. of the oil with unsweetened applesauce. In making it again, I probably will substitute a full cup of the oil for applesauce, as it is a bit oily for my taste.

This is a nice dessert for the summer because it's not a heavy chocolate flavor; it is fruity and sweet. A thin slice of cake is the great end to a meal!

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MY GRANDCHILDREN HELPED ME MAKE THIS CAKE. IT WAS A WONDERFUL EXPERIENCE TO DO AND TO EAT AS WELL. WHAT A JOY TO EAT CAKE MY GRANDMOTHER MADE. I HATE THE STUFF YOU BY TODAY. I ADDED A SCOOP OF COFFEE BLUE BELL ICE CREAM AND IM IN HEAVEN IM IN HEAVEN !!!!!!!!!!!!!! THANKS PAULA FOR BRING MY GRANDCHILDREN THE SAME TASTE OF REAL HOME COOKING TO THEIR GENERATION. PAULA JOHANSON BRYAN TX

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This cake is so moist and delicious!!!My husband and I loved it. My apples were sweet, so I cut down on sugar ( used one and two thirds , and it was amazing. I didn't even make the icing - used whipped cream instead. Thank you Paula for this amazing recipe!!!

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My mother passed away in 2006. This cake was one of her favorites and she baked it several times until she got too sick to cook any longer. She was always so proud of the way it turned out and the many compliments she got for it. She said she owed it all to Paula.
My mother loved watching the Food Network and she was always telling me what "Paula" had made that day.
Thank you Paula Deen for making my mother's last days enjoyable through your cooking.

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I loved this recipe!! It is DELICIOUS! I used a bundt pan to pour my batter in. The only modifications I did was cutting back on the vegetable oil because I Felt kind of guilty putting 1 1/2 cups oil in there. So instead, I used 3/4 apple sauce, 1/4 buttermilk, and 1/2 vegetable oil. PERFECTION!! It turned out SUPER MOIST!! I felt that the next day made this cake turn out even more moist. I also used 1/2 cup sweetened coconut but I barely could even taste it. As for the sauce, I should have made only HALF of it. I think next time, I will wait 10-15 minutes for the cake to cool down in the pan, flip it over (invert, and then add half the sauce on top. TRY THIS RECIPE!! You are missing out!

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I followed the recipe to the tee and hated the final result! All I can taste is the cinnamon in it! It is also crumbly. Hate to do this to you Paula, love to watch you cook but this cake is a waste of much time!

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At the time of baking this recipe, I only had two small round pans which I used for baking. I do not know if this had anything to do with the final product. I never bake, I am always terrified of any disappointment. But my cake was mushy, very greasy and very sweet. I was disappointed:(

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This is similar to my grandmother's recipe, but hers didn't have the coconut in it. I followed Paula's recipe with the exception of mixing the sugar with the chopped apples and letting it sit for an hour...this draws out the apple juice and makes for an even more "appley" flavour. Nice to have a twist on my grandmother's cake. (Also, I don't always peel the apples....waste of time, fiber, and flavour in my opinion.