Fresh Apple Cake I

"This is one of the best cakes I have ever tasted. I changed it just a little bit by adding 1/4 cup of olive oil (I don't use the extra virgin because the taste is a bit strong, but it also works). I..." See more also used half the cinnamon just because my husband is not crazy about it, but in the end I could still taste the cinnamon at just the right level. Instead of folding the walnuts in I sprinkled them over the top for presentation purposes only and it came out lovely. I shared the cake with relatives and then had to turn over this recipe shortly after. Thanks for sharing it with us!! "

"This cake is wonderful at breakfast or as a snack. I knew the apples I was using would stay firm and not give off a lot of moiture, so I added 1/2 cup of plain yogurt to the batter. It was moist but n..." See moreot soggy. The amount of sugar is perfect, and the same for the cinnamon. I didn't have the specified size pan, so I used a 10.5" cast iron pan without any problem. I love the glossy, deep golden color of this cake. It's old-fashioned in the best sense of the phrase. I wish I could tell you what it was like after being refrigerated, but it disappeared while it was still war,!"

"Although the flavor of this cake is good, it is very dry. The fresh apples add some moisture to the dry ingredients, but next time will add 3/4 Cup of buttermilk to the butter and sugar...." See more"