I’m in the process of baking this cake now! Holy moly I got some of the batter on my finger and had to of course give it a try- SO much flavor I did double the amount of cinnamon but I’m literally licking the bowl, Cannot wait to try this!
Jamie, I totally wish I were in your kitchen right now! It must smell amazing. I’m a total cinnamon fiend, so I’m all for putting in extra. Hope you enjoy every bite!
You are the bomb Erin thanks! you always make some of the greatest stuff here on the web blogs and that’s why I keep coming back for your recipes have a good morning :)
Just wanted to say that I just made this BUT I make cakes for a restaurant and I didn’t have the icing ingredients so I kind of fudged things . I made the cake as is (delicious) but instead of icing I made a mixture of 1/2 c of sugar, 1/2 c of butter and 1/2 c of evap milk and boiled for 2 minutes and poured over top of warm cake – Awesome! (no cider either – used little cup of applesauce) McGuyvering!
Carol, I’m so happy to hear that you loved the cake, and your warm icing sounds divine too. Thanks for trying the recipe and letting me know how it turned out for you!
Wow. I was still regretting the fact that I never got to eat apple cake in Iceland, but now it looks like there’s no cause for it! I could inhale this cake!
Hi Lynn, I haven’t tested the recipe with cake flour, so I can’t vouch for the results. You may need a few additional tablespoons of cake flour, as it’s a much lighter flour than whole wheat or all-purpose. If you do give it a try, I’d love to hear how it goes.
I made the cake tonight and it is so delicious and moist! The directions are easy to follow too. And the frosting is finger linking good!..I set some to the side so I can dunk apple slices with it. Might make the cake again for Thanksgiving. Thx for sharing!
I tried making this cake today and even after an hour in the oven, the top was still very pale and the middle was not cooked. Does the temperature stay at 325 for both toasting the walnuts and baking the cake? I’m positive it’s not an issue with my oven. Thank you!
Hi Liza, 325 is the correct temperature. The longer bake time probably was the result of the moisture content of your apples. I hope you were still about to enjoy the cake!
Hi Erin,
This seems amazing! Did you try it with any type of gluten free flour? I really want to try it but can’t eat gluten :(
Please, please let me know! Thank you!
Hi Tascila, I have not tested the recipe with gluten free flour, but if you want to experiment, I think a 1:1 GF flour blend may work. If you do decide to experiment, I’d love to hear how it goes!
Thank you, Erin, for this delicious cake recipe! I used Granny Smith apples, chopped pecans instead of walnuts, and plain whole milk yogurt instead of Greek yogurt but it was still mighty moist and tasty ? Served it for company this evening and it was a hit! Such a genius dessert, it has fall written all over it!
Hello yum. I have been meaning to bake some and haven’t gotten around to it yet. Thanks for the reminder! xo
Pumpkin bars! I follow the Law Student’s wife on pinterest and facebook–love the blog!
My favorite fall treat are Lumberjacks-molasses and spice crinkle cookies-‘Good in the spring,too. The kids eat them by the handfuls,me too!
I made this apple cake yesterday and I think it might be my new fall favorite!
Whooo hooo! So glad you liked it Patti!
I’m in the process of baking this cake now! Holy moly I got some of the batter on my finger and had to of course give it a try- SO much flavor I did double the amount of cinnamon but I’m literally licking the bowl, Cannot wait to try this!
Jamie, I totally wish I were in your kitchen right now! It must smell amazing. I’m a total cinnamon fiend, so I’m all for putting in extra. Hope you enjoy every bite!
oh my gawd, love me some apple cake! and I’ve got to try this brown sugar frosting. . yummmm!!!
You are the bomb Erin thanks! you always make some of the greatest stuff here on the web blogs and that’s why I keep coming back for your recipes have a good morning :)
I meant to write Peter I dont know why it typed Erin .
No worries Peter! Your comment made my day, and I’m glad my reply helped :) You have a good morning too!
Just wanted to say that I just made this BUT I make cakes for a restaurant and I didn’t have the icing ingredients so I kind of fudged things . I made the cake as is (delicious) but instead of icing I made a mixture of 1/2 c of sugar, 1/2 c of butter and 1/2 c of evap milk and boiled for 2 minutes and poured over top of warm cake – Awesome! (no cider either – used little cup of applesauce) McGuyvering!
Carol, I’m so happy to hear that you loved the cake, and your warm icing sounds divine too. Thanks for trying the recipe and letting me know how it turned out for you!
Wow. I was still regretting the fact that I never got to eat apple cake in Iceland, but now it looks like there’s no cause for it! I could inhale this cake!
Caramel and apples in a cake is PERFECT for fall! :)
Can I use cake flour, in this recipe?
Hi Lynn, I haven’t tested the recipe with cake flour, so I can’t vouch for the results. You may need a few additional tablespoons of cake flour, as it’s a much lighter flour than whole wheat or all-purpose. If you do give it a try, I’d love to hear how it goes.
I used cake flour and it tasted great but I felt that the cake is a little dry. Trying to figure out a solution. But it tastes yummy either way.
Thanks for taking the time to report back, Critta! I’m happy you enjoyed the flavor!
Sounds /Looks Yummy! Anxious to try this recipe!
OMG, this is the most fall dessert EVER! LOVE it!
I made the cake tonight and it is so delicious and moist! The directions are easy to follow too. And the frosting is finger linking good!..I set some to the side so I can dunk apple slices with it. Might make the cake again for Thanksgiving. Thx for sharing!
Dunking apple slices is a genius idea, Alexis! I’m so happy to hear you enjoyed the cake. Thanks so much for reporting back!
I tried making this cake today and even after an hour in the oven, the top was still very pale and the middle was not cooked. Does the temperature stay at 325 for both toasting the walnuts and baking the cake? I’m positive it’s not an issue with my oven. Thank you!
Hi Liza, 325 is the correct temperature. The longer bake time probably was the result of the moisture content of your apples. I hope you were still about to enjoy the cake!
Hi Erin,
This seems amazing! Did you try it with any type of gluten free flour? I really want to try it but can’t eat gluten :(
Please, please let me know! Thank you!
Hi Tascila, I have not tested the recipe with gluten free flour, but if you want to experiment, I think a 1:1 GF flour blend may work. If you do decide to experiment, I’d love to hear how it goes!
Hi,
This looks yummy,what should be the quantity if substitute all purpose flour?
Hi! You can use the same amount of all-purpose flour. I hope you enjoy!
How would you tweak recipe to use a 9 x 13 pan and have more servings?
Sounds like a great recipe
Hi Sue, I haven’t tried it myself, but I would double it for a 9×13. I hope you enjoy!
Thank you, Erin, for this delicious cake recipe! I used Granny Smith apples, chopped pecans instead of walnuts, and plain whole milk yogurt instead of Greek yogurt but it was still mighty moist and tasty ? Served it for company this evening and it was a hit! Such a genius dessert, it has fall written all over it!
Emily, I’m so happy to hear the cake was a winner! Thanks so much for taking the time to leave this wonderful review.