I have been making this recipe since the first issue of Everyday Food arrived in my mailbox! It is a family favorite and aside from sometimes adding a little more apple pie spices or cloves-we have found it to be great and versatile.! You could make this without a springform pan and just use a cake pan and cut pieces out (but the presentation wouldn't be as nice). Love this!!!

I followed the recipe. It came out perfect, Delicious!

I followed the recipe exactly. I loved this cake and it was a huge hit with my family. I loved that it wasn't made with very much sugar and you really got to enjoy the taste of the apples. I followed the cooking time exactly as well and it turned out perfect.

To start, I added more cinnamon, some cloves and nutmeg as the cinnamon as called for would have made this very bland. I have baked it an extra 10 minutes. It doesn't specify what the texture of the apples should be, should they be cooking, or still hard? I used Haralson apples. I am waiting for it to cool and see what happens with the crust. I also used Bob's 1x1 gluten free flour.

Reading all of these comments I am wondering if it might be possible to make this using canned prepared apple pie filling. Anyone have a comment or suggestion as to how much or how it might affect the recipe?

The cake was really easy to make! A quick recipe for an every day use. Simple and good...but I have to admit, I did put some maple syrup, vanilla, lemon juice and teaspoon of corn starch to the already cut apples...it is also very easy to make this cake a vegan and healthy choice. I replaced the butter for a good margarine, used raw cane sugar and whole wheat flour! Delicious! And the recipe works as well as the original...my son loves this apple cake!

This recipe is a dud. Not only did it have one flavor note (cinnamon) the recipe calls for 5 lbs of apples. There is no added sugar or zest so the apples were bland and acidic - not apple pie-like. When I prepared it using 3.5 lbs of apples it was heaping over the pan. Luckily I put parchment around the sides. I don't know how you could contain that many apples. Also, because the apples were put in raw the bottom crust was a mushy mess. It was impossible to cut a clean piece.

SO AWESOME, easy and one of the BEST Apple _anything_ ever made (and I've made MANY pies, betty's, buckles, etc.) The best thing, there is no added sugar to the apples, hence making the apple you choose very important - Choose a dry, sweeter variety...I used Wolf River Apples still on the tree in November in Maine, organic. I also modified it by chopping up a nice dark chocolate bar mixed with apples, and added a handfull of oats to the topping portion of the crust mixture with more cinnamon.

Easy to make and pretty presentation, but I didn't like it. I used only 7 apples of various varieties and it was fine. If I made this again I'd put some sugar in the apples and more cinnamon. I'd also use less sugar and less butter in the crumble dough. Way too buttery, I think. Not sure though if I will be making this recipe again.

Not sure what I did wrong but this turned out very badly, the "cake" part of it just became a thick paste like mush. While the apples were flavorful the mushy cake substance made it less appetizing. I followed the instructions as given, perhaps it was baking it on a foil lined tray that didn't allow a crust to form? I opted to try turning it into a crumble..still in the oven..we'll see!