1. Debbie Caraballo says

    This was one of my dad’s favorite cakes. We always baked it in a tube pan and it didn’t have a glaze or frosting. I love that frosting myself! Thanks for sharing this; pinned!

  2. Shirley says

    I made this cake yesterday and the only thing I did different was I diced the apples and added walnuts and instead of cream cheese frosting I used cool whip trying to save some calories. OH MY GOSH THIS IS GOOD. Its not to sweet, and it’s very moist. This cake is dangerous!!!!! Thank you so much for sharing this recipe!!

  3. Shirley Weinberg says

    Hi Nettie, I had to write to tell you about your wonderful and I mean wonderful best apple cake. I made your recipe yesterday for a brunch group of people. There were other cakes also, and when I was sitting outside talking, a woman came outside and said what bakery did you buy that cake from a few of the people love it so much. When I told them I made the cake from Moore or Less cooking they were astounded. So I checked my cake and half of it was now gone. So I went back to again speak to the people I was with and when I returned, honestly, not a crumb was left in my 9X13 pan. I was really astounded. So I thank you very much for posting it and I am a queen for making it. I am already thinking of making your carrot cake for the next brunch. Will let you know how that one works out. Keep up the good work and I will continue to be a wonderful baker.

    • Nettie says

      Hi Shirley! I am so excited that my Best Apple Cake was a hit at your party! It really is the first dessert to disappear! I know that you will love my Carrot Cake recipe, I have been making it for over 40 years and it really is amazing! XXOO Nettie

    • Nettie says

      Hi Christine,

      This is a wonderful apple cake recipe. For my recipe, I used a 9×13 baking pan. So if you want to double the recipe, I suggest that you use two 9×13 baking pans. The batter is very thick and I wouldn’t want to see your pan overflow. Enjoy!


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