Absolutely love this recipe!

Made this in a double batch for a 6-inch tall stack cake. I creamed the sugar, butter and eggs until at least doubled in volume - at least 5 minutes. Used 4 6x3 pans. The cakes sunk in the middle but when I evened them out (after the cake was VERY cold) the four layers stacked nicely. I used a no-bake cheesecake filling and the salted caramel buttercream and it was a flavor explosion! The apples made the cake more challenging to cut but was completely worth it.

SO....I just made this cake and its the stickiest cake I have ever made. Let the cake cool for a long time before applying frosting--if you don't you end up with a melting mess. I'm having to salvage mine. :-( The presentation won't be the best but it tastes amazing. The frosting recipe has too much butter for my taste, so I added some more brown sugar, cinnamon and a little lemon juice. It worked wonders! I'll definitely make this one again.

This was so delish! I had to make two batches, I have no idea how one batch can fill three pans. Even with the doubled recipe, I only had two layers (although they were thick). I also used a cream cheese maple frosting, using imitation maple extract. I didn't even melt the butter and didn't dice the apples fine enough, but this cake was still delicious with great presentation. I topped it off with a homemade caramel sauce!

This cake definetly looks nice! For some reason, I had to make the batter twice because the first one did not even come close to filling three cake pans, let alone two. I think I did not dice the apples finely enough...I also used the maple cream cheese frosting using maple extract but I kept finding it didn't have a distinct enough maple flavour.. maybe it would've worked better with maple syrup. Overall though, pretty good!

GREAT!! So easy and moist and full of flavor! We loved it! To make this easier, I halved the recipe and put it all in one 8 inch round cake pan. I cut the sugar by 1/3 cup and used all grated apples. It was very easy to whip up and smelled great. Instead of trying the icing recipe provided here (sounds like a TON of butter!) I made my own cream cheese frosting: 2 oz. cream cheese, 2 T. butter, 1 cup 10x, 1 t. vanilla. Really, really good sprinkled with some cinnamon sugar. Will be making again!

I have made this recipe 3 times since Sept '11...it rocks every single time. I changed it a bit by adding dulce de leche between layers along with the cream cheese frosting instead of the frosting suggested. ABSOTIVELY YUMMY!!!!

Oh goodness! I made this recently for my friend's birthday and I thought it would be good, but it exceeded my expectations by far! It was like pure heaven!

This is the cake that everyone wants me to make for them. I have tried it with different types of icings and even make little bundt style cake and wrap them in cellophane for gift giving. The cake is "wonderful"!