Apple Bundt Cake

This was a very dense cake. Did not come out of the pan entirely in one piece but I was still able to make it look nice on the plate The cake was good but the apple flavor did not really come through. I would increase the apples and just stir the into the batter.

My first Bundt cake! I made to take to a potluck and everyone raved about it. A few took extra pieces home to have with their coffee in the morning. I had a couple leftover pieces and I had it with my coffee as well! Delicious!

Followed recipe and some tips. I increased vanilla to 1 TBL and added a teaspoon of cinnamon to flour mixture. The batter was thick which made for a challenging pan fill but I spread with small spatula . I split into two 7 inch Bundts (5c). Cake was moist and nice crunch outside after 1 hour. Enjoy!

Made this to take to our family thanks-gathering. Slid right out of the pan.

Outstanding cake.One thing I did differently instead of putting the walnuts and the better I pressed it in the top of the cake and they toasted beautifully.

I made this again after many years. Turned out brilliantly again, although next time I’ll remember that it’s better with more apples. It took about an hour and a half to cook, but I’m glad I didn’t get it out earlier after reading some of the previous reviews. I got lots of praise from my guests.

We enjoyed this recipe but I did find it to be a little lacking in flavor. Also I think the cooking time was off for me. The outside was very done before the inside was cooked fully. I topped this with a caramel frosting glaze. Overall it was enjoyed but could be tweaked a bit for our liking.

I knew by looking at the amounts for this recipe that it would be a bit too much batter for my 10 cup Bundt pan, so I reduced the recipe by about 1/4. I also used half vegetable oil and half sour cream, reduced the sugar by 1/4 cup, used apple juice in place of orange juice, and simply folded the chopped apples in instead of layering. I was also a bit concerned by the amount of baking powder. In my experience, if I used more than 1 1/2 tsps baking powder in my Bundt pan, the cake puffs up very quickly, then deflates and becomes dense while baking. So I only used 1 1/2 tsps baking powder and that worked just fine for me. Finally, I had some leftover caramel sauce, so I drizzled that over the cake before serving. With these changes, I had a deliciously moist apple cake, that wasn't too sweet, and was liked by everyone who tried it. Thanks for sharing you recipe!

Followed the directions. Disappointing results as you can see from the pic. Outside looked nice. Inside was a gooey mess that collapsed. The batter did not turn out with a cake consistency. Any suggestions out there to make this recipe work?