Uncle Bob's Fresh Apple Cake

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I didn't care much for the honey sugar glaze; I think it tasted too much like honey. I think a plain sugar glaze would've worked fine with this apple cake. The cake was FANTASTIC. The apples were delicious, and the cake was moist and just complimented the apples well. I might even add more apples next time since I would like to have a piece of apple in every bite. I would definitely make this cake again.

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Awesome and super easy!! I am not a fan of nuts so I leave them out. I have made this multiple times and it is always a hit! My first time I didn't have powder sugar on hand for the glaze, so I left the glaze off and it is still great with out it.

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You will be doing the Cabbage Patch dance after you bake this cake. It was absolutely delicious and is so worth the wait of baking and cooling before eating. I share it with friends and they loved it.... so good with coffee or milk or warmed up with ice cream.... yummy!!!! It is definitely going into my box of go-to recipes for anytime of the year. TRY IT...YOU'll LIKE IT.

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I have made this cake about 5 or 6 times. and all LOVE it. Yes, the batter is very thick and was an exercise to get it into the bundt pan. I am not really a baker but this is the best! and easy. I have used all kinds of apples, it doesn't seem to matter, plus I use more that 3 cups sometimes.
It is so thick when you fold the apples together with the flour mixture you may think you have done something wrong, but NOT. I baked for 1 hour and 25 to 30 minutes and it's perfect.

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This cake tastes great and smells great while it is baking. I chopped two apple and used 1 cup of applesauce in place of the 3 cups of apples, also I reduced the oil to 1 cup. The batter was easy to pour, baked at 350 for 1hr and 15 min. yummy!!

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I have tried a couple of recipes from TFN chefs and for the most part have been two thumbs-up. But because of my own lapses in concentration I was a bit wary this time. Why? Well I thought I read approx., 3 apples (2 apples or about 3 cups and I thought it said 350F instead of 325F. Anyway after taking the cake out of the oven and trying a piece I was sorry to see that the rating was 1-4 stars. Even with my mistakes it had to be one of the best cakes I had ever tasted. I would certainly have given it 6 stars if I could have.

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I'm always looking for ways to cram calories into my DH who's underweight but must strictly keep to a very low sat. fat diet. I just put this cake in the oven the 2nd I've made--so that tells you something. I made a couple of changes to improve the nutrition. I used 2 cups of whole wheat pastry flour & 1 cup white. Because of thw whole wheat flour I used extra large eggs & a bit more apple--maybe 3 1/2 cups. I used Fuji apples, I dislike Granny Smiths--skin is ugh & flesh too tart. IMHO. Anyway this cake is sensational! Dealing with the thick batter is the only tricky part but worth the effort

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Help please. I tried making this recipe last night and wound up tossing the batter. It was incredibly thick and more like a cookie dough consistency. I reviewed my steps several times to be sure that I used the correct proportions. This was NOT a batter that would ever pour into a mold. I had to scrape it out of my bowl. Can someone who has made this please share and let me know if their batter was the same? THANK YOU!!!

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I just finished making this cake. It took 2 hours to cook in the oven. But it was worth the wait. It came out perfect. Delicious!!

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This is more of a preview than a review because I haven't baked the cake yet. But I just saw it on TV and thought it looked incredibly delicious and quick and simple to make. So, I decided I will make it tonight and take it to work tomorrow. ... And then I'll write a review....