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Made this and it was amazing! I had some left over apples that I had chopped into small chunks and had boiled til slightly tender. I drained them and then added less than 1/2 cup to my mixture. It was so moist. I made the glaze then added Ghirardelli Premium Caramel Sauce to it and it was a big hit. People kept asking for more of the glaze mixture. Thank you for the great recipe! Definitely a keeper!
I’m so glad you liked it Becki!
Oh my this was delicious! I wanted to add cinnamonand rum, sent hubby to the store and he came back with a bottle of rum and cinnamon whiskey. He said he couldn’t find cinnamon rum. Oh well, personal use haha. Soaked the apples in the cinnamon whiskey, added same to the topping and score! Now I want to make some in loaf pans for gifts! Thank you for a keeper recipe!
Quick question: what size pieces should we aim for when chopping the apples? Thanks!
Hi Nancy, good question! I would say 3/4-inch cubes.
Very good recipe!!! I would use a bit less sugar next time, and I left out nuts and coconut, but all in all excellent! Will make again! Thanks!
I’ve made this cake several times and it’s always a big hit. I would like to bake it in 2 loaf pans. Any advice for adjusting cooking time?
Hi, Tammy! I’d start checking the loaves after about 40 minutes. When a toothpick inserted in the middle comes out clean, they’re ready. Enjoy!
this sounds great , but allergic to coconut, what subs ?
Hi, Eileen! It should be fine to just leave the coconut out. Enjoy!
Can this be done in a 9×13” pan and if so how long to bake. It was delicious and a definite keeper
Hi, Mary Anne! Yes, I’d think this could be baked in a 9×13 pan. Be sure not to fill the pan more than 3/4 full (in other words, leave at last an inch or so of room at the top for the cake to expand). I’d start testing it after about 30 minutes, and then every 5 to 10 minutes after. It’s done when a cake tester comes out clean of crumbs. Enjoy!
Followed the recipe to the letter and the results were amazing. Great cake to share with friends and some coffee / tea / wine . I had to leave it in the oven around 15 more minutes but that may be because every oven is different. Next time I will try adding some bourbon or brandy to the mix and/or to the glaze. I wonder these flavors match. Thanks Elise, again.
Oh, I love the idea of adding bourbon or brandy, yum!
Made it exactly as is (except left out the nuts due to my children’s insistence) and it is wonderful. The first time I made it we had hockey coaches from all over the world visiting (Germany, Czech Republic, Norway and Serbia) and they devoured the entire cake in minutes claiming it to be the best cake they’d ever had. I’ve made it twice since (still, no nuts) and it is delicious. No need to tinker with this recipe unless you have to–it’s perfect.
I’m so glad everyone liked it KappyCT! Fun to know all those hockey coaches enjoyed it too.
I’ve made this cake many times over the past 5 years, including as my son’s 2nd birthday cake and for baby showers. It is delicious every time! I use 1.5 cups sugar, 4 cups apples and much less glaze. It is always a hit with friends. All your recipes have been great. Thanks!
Waiting for it to bake right now! However, that being said, I too, am curious about a couple of things (wish I had read the comments first)…..batter was soooooo thick, burned up my blender! And the resoak the coconut? I did that, but drain off the water, or not (would have made a difference in how thick my batter was……You ALL are so brave to “tinker” with a recipe of the first go……..I am just hoping this is a good as MOST of you said because a lot of work from picked the apples off the tree and all the rest. Felt like I was using a lot of bowls? and now………we wait for the results!
Hi Rennia, now you have me worried. What blender? There’s no blender called for in the recipe. You can use a stand up electric mixer, or you can beat by hand.
Hi Elise, I would suggest to anyone making this recipe to be sure to use a stand up mixer. The batter is far too thick to mix by hand; by the time I was finished, I had trouble incorporating the vanilla and coconut. Outstanding site, by the way. I’ve yet to make a single thing that didn’t turn out spectacular.
Hello Elise! Just had to write to say that this cake was absolutely wonderful, I didn’t have coconut but instead I substituted the oil with coconut oil which I had in my larder, it smelt wonderful while baking, rose perfectly and tasted moist and really flavoursome, I did the skewer test and it was still a bit gooey so I left it for a further 20 minutes keeping my eye on it all the time so it wouldn’t burn but I think it might have been the fact that my bundt tin is not so large but higher than the one in the photo, and I didn’t put glaze on because I like a “dry” cake with my tea :-) can I post a photo? Can’t seem to find an upload button from my iPhone but if I do I will, thank you for this recipe! I surprised my friend with it for her birthday! It was a hit :-) Maggie Daly – Kenmare, Ireland
I made this today with a combination of apples and fuyu persimmons. I substitited 1 cup of white flour with wheat, 1 cup of sugar with maple syrup, and I added a couple handfuls of chia seeds. It’s one of the best fruit “breads” I’ve ever made. The fruit and coconut keep it so moist, and it has so much texture. Elise, your website has been my go to for probably over 10 years. Thank you for contributing such wonderful real food recipes to our family.
Thanks for the kind words Beth, I’m so glad you like the cake! Love the idea of mixing in fuyus.
My neighbor still has her apple tree and I now look forward to making this recipe. This time I used muffin pans, and they are so delicious. Still making it with part white and part whole wheat flour, and also adding chia seeds and flax meal. It makes a hearty and moist muffin that is sweet enough without the extra glaze in the recipe. I have so many apples, I’m also going to make your dad’s Apple Crostata recipe. Thanks, Elise!
One of the best apple cakes ever! Thanks for the recipe Elise.
Hi, great recipe there! One question, if I don’t have sweet butter, could I just use normal unsalted butter? Thanks
Just made this for our ladies tonight! No coconut on hand, so added fresh cranberries and a snack cup of apple sauce. Didn’t have a Bundt so used a cheesecake pan. Best cake i have ever had!
The flavor of this cake is amazing! I used 1 and 1/2 cups of sugar and 3 tsp of cinnamon and it was still very sweet, even without the glaze. I had a problem with texture though, like some other reviewers. It was not done after an hour and even after additional 20 min the result was a little too moist. I’m guessing that the depth of my bundt form could have contributed to the problem; I’ll try to find a shallower form for the next time, like the one in Elise’s picture. I might use 2 cups of apples instead of 3 to decrease moisture a bit. Definitely will make again; even the way it turned out it’s hard to stop eating!
I am an experienced cook and baker, however I failed at this cake. I baked it until a toothpick came out clean and yet it wasn’t done. It was doughy inside. I baked it for an additional thirty minutes and it still wasn’t done. Threw the whole thing out. What a waste, all the ingredients and all the time spent.
I made this today and boy is this a great recipe! It reminded me of a carrot cake I love to eat that has shredded coconut, pecans, and pineapple. Somehow this was extremely similar-tasting with half the ingredients. I love the sugary glaze crust that forms. It is just the right amount of sweet. This is a keeper. Btw- I used Granny Smith apples in this.
My Dad gave me a bag of apples from his tree at home so I had to figure out what to do with them. This recipe looked amazing so I tailored it a bit, I did not have coconut or any nuts at home so I omitted them, made 24 muffins instead of one bundt cake, and did not make the glaze. The results were awesome, my boyfriend ate 4 last night, and took two for breakfast and my co-worker said they were amazing.