I'm sorry to say this was very disappointing. For one clear reason: Like someone else mentioned, it tasted like olive oil, not apple cider. I was afraid of that so I halved the olive oil used and substituted the other half with vegetable oil. No luck. And I really needed this to work out for a fall gathering tonight. Sadly, after all the effort and excitement, this will go to waste.

I have made this cake three times already and it is fantastic and easy to make. I had had to tweak it though because I have Celiac, so I have to make it gluten free. I used gluten free flour (King Arthur's Measure for Measure), and got a light and fluffy cake (not easy for gluten free!) Also, because I am a cinnamon lover, I added extra cinnamon; 2 teaspoons in the batter, and instead of brushing the cake and sprinkling cinnamon & sugar on it, I buttered the cake pan and (liberally) dusted that with cinnamon sugar (a tip I got watching a show on PBS). It was easier and got a great result. This is going to become my go-to cake!

Simple to prepare and bake, easy to execute, but HUGE on taste and enjoyment. Trust me, make this for a family gathering, a friend’s special day, a pot-luck lunch at work - you will be a STAR!

This cake tastes best warm, like a warm cake donut, delicious. It has a simple flavor so if serving, needs to be complimented with something else like fruit.

Delicious recipe.

This cake had good flavor -- not too sweet -- with a dense, moist crumb, but definitely needs to be dressed up a bit to serve as a company dessert. Maybe topped with some warm apple or pear compote and a bit of whipped cream. As it is it's fine as a lunchbox treat or a mid-afternoon snack with coffee or tea.

I made for a craft fair at the Texas Department of Public Safety. We started out calling it apple cider Then call Martha Stewart donut cake. I made in a large sheet of small bundt pans cut bake time to about half they were so cute. The larger one went to silent auction And sold really well. I watch Martha Bakes every Saturday or tape and try at least one your recipes a week

Adding small apple chunks to the batter would be a great addition. It was good for a fall treat but not compelling enough to make again. It tastes great if you use the entire cinnamon amount in the cake (and use an additional half teaspoon on top). Using a spring-form pan is fine and needs about an hour in the oven.

The texture was fine, nice and moist however, all I could taste as far as flavor is the olive oil. If I make this again I’ll be using a flavorless oil and more vanilla and cinnamon.

Baked exactly as directed, and it was wonderful! Fantastic seasonal cake. I baked it for my mother's 85th birthday cake (she can't have anything too rich) and it was a hit with all ages. I'll make this again for sure. Highly recommend!