I made this yesterday and it is delicious however,  my cake wasn't as tall or as pretty.  Is it supposed to be like a "pudding cake" only firmer? I know it was baked long enough and it didn't seem soggy actually.  Maybe my large apples were too large.  I used an aluminum tube pan

October 22, 2008

RICOOOOOO

May 6, 2008

Absolutely fantastic!  This is one of the best cakes I've ever had, bar none.  It's a fair amount of work, but definitely worth it!  Everyone loved it.

I used soy milk in the toffee sauce, instead of heavy cream, and it was great!

January 10, 2008

I made this for a dessert contest at our holiday lunch at work, and it beat out 23 other entrants.  I substituted 1 cup of unsweetened applesauce for 1 cup of the oil (so it was 1/4 cup oil + 1 cup applesauce instead of 1 1/4 cups oil) and I skipped the caramelized apples and ice cream - the toffee sauce is decadent enough!  Also, I recommend you don't start the glaze part until the cake is almost done baking. So the glaze and the cake are both hot when you pour on the glaze.

December 18, 2007

December 16, 2007

December 3, 2007

I served the cake to a gorup of women who are great cooks. The result-- every LOVED the cake and wanted a copy of receipe. The cake was easy to make and the instructions simple to follow.

CAG

November 17, 2007

October 30, 2007

October 22, 2007