Fuji Apple Spice Cake with Cream Cheese Frosting recipe. I made this for my boyfriend's birthday who does not like overly sweet desserts. I followed the advice of other reviewers and halved the sugar (1/2 cup white and 1/2 cup light brown sugar) and only put 3/4 a cup of confectioners sugar in the icing. This was plenty!!! I cannot imagine putting the full amount of sugar in this cake. I like sweets and this was still plenty sweet for me.

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I also doubled all the spices . The baking time was less than listed for me. I checked the cake at 4. I would check the cake around 3.

I thought the flavor of this cake was delicious.. It did not rise at all and was VERY dense but still very moist. It was tasty though so it was still a hit. I will be looking for a recipe that has a lighter texture next time. I would definitely make this cake again, however I'd add a bit more of the spices. Very easy and excellent!

The most tender and moist apple pecan spice cake that you will make. And the brown sugar cream cheese frosting. This cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.

Made this for daughter's birthday using Gala apples we picked the weekend before here in southern Wisconsin. Very pleased with the result, and a small army of high school seniors seemed to agree. Unlike some reviewers , we did not find this too sweet using the amounts of sugar in the recipe. Changes I made were omitting the pecans from the cake batter at daughter's request and increasing spices per reviewer suggestions- -used 2- 1/2 tsp cinnamon, 1 tsp allspice and about 1/2 tsp freshly grated nutmeg. It would be easiest just to double them all.

Used rum in the batter. How To Make Drunken Noodles. Discovered I had only 1/2 c.

Moist, spicy, and apple- y. Feel like making it again immediately! This is my second review. I halved the sugar in this recipe - both for the cake and frosting. For the cake, I kept to the all the brown sugar that was called for and only used 1/4 cup of white. I also swapped half of the fuji for a tart granny smith. Perfect! This cake was fantastic!

Instead of being called pumpkin spice cake with cream cheese frosting, this recipe was originally slated to be called a pumpkin sheet cake. I suppose it's still.

I followed the recipe as written and was very pleased with the results, as were all of my co- workers. The frosting was easy and really good, especially with the cake. I used Honeycrisp apples, and they worked out beautifully.

I swapped half of the plain flout for wholewheat, used the same amount of applesauce and butter and the texture was good - not too dry. As others have written, this cake is just too sweet. I cut down on the amount of sugar in the cake and in the frosting and still found it too sweet. Will probably cut the sugar in the cake by half the next time I bake it. Yes, I will bake it again because it had a beautiful crumb and texture. Will probably switch out the Fuji apples for something a little more tart, as well.

I had to make a. dessert for a crowd. This. cake was really. I cut back on. the sugar as others.

C. granulated and used. C of the. brown. Don't skip. I used. dark rum and it was. And the frosting was.

It cut beautifully. I've saved it to my. I felt like this. WAY too. sweet, the sugar. It is moist and I. I will make. this again but next. Super silky, gorgeously rich..

I made cupcakes, with some revisions based on the feedback of others as well as what I had available: reduced sugar to 1 cup and 1/2 cup of brown sugar, dark spiced rum, used chunky homemade applesauce that was pretty sweet (leftover from apple- cider brined pork chops), used very ripe fresh pears instead of the apples, and no nuts. Really tasted much more sophisticated than it seemed.. I baked the cupcakes tonight and will frost in the morning.

My cake was very dense but not dry. It did have a similar consistency to. There was no need to. I thought there were too. The cake would have.

Made enough to feed an army. No one. in my family cared for the cream.

The cake was ok. not awful, but it wasn't a hit with. I won't make again. Made this for my husband's birthday. Everyone. loved it and my husband (who is not. Only changes I made were. Fuji), and did not add. It. was pretty easy to make but does.

Cream cheese. frosting was good - not too sweet - . I might also try the caramel. My family. (little kids included) can't wait. Really. yummy!!! The only addition I made to this was to add a little more apple. I love fruit rich deserts so I put in an extra apple. The only critique I got was that I could have spiced it a little more.

Next time I"ll keep that in mind but this turned out really, really well. I have a lot of. feelings about this.

First, the. base is awesomely. I took. mine out after only. I cut the. white sugar down to. But the. sugar in the cream- cheese frosting. I think. if I make this cake. I might do it. as a Bundt or sheet.

The cake. itself is so moist. I. think the cream. However - not gonna. I feel about. how it could be. I. will also say that.

I. couldn't really wait. This. firming up in the. This had a great taste (I did lower the sugar content by almost half) but it was a little dry. Excellent cake. I bake often for work. I followed the recipe.

I also used the. bourbon. It seemed perfect.

Definitely a keeper! This was my first. I tried to. closely follow the. But I. did reduced the. I decided. not to frost it.

I thought. it was too much. In my opinion, it is. It's not. "decadent" desert.

Next time I'd opt. I've made this cake three times now, and each time it's come out beautifully and been a complete hit. I use unsweetened homemade applesauce instead of store bought, I add cloves instead of nutmeg, use half whole wheat flour, and use more interesting apples than Fuji, such as York or Winesap. Good aromatic sweet- tart pie apples. I also use a honey- sweetened butter- cream cheese icing instead of the powdered sugar recipe listed here. The last time I made it, I added golden raisins to the cake. The end product has been amazing each time!

I followed the recipe and used rum. I decorated the top with toasted pecans and also some pomegranate seeds, which made it look very nice. The cake was ok but too sweet (and I like sweet desserts). Low Calorie Cauliflower Recipes here. It was more work than the average cake and not worth it. Anyone have difficulty with this cake falling apart after you cut a few slices? Fantastic flavor, but I've made it twice, following the recipe exactly, and both times had serious structural issues.

The thing literally crumbled into pieces. Giving 4 forks because no one else has mentioned a problem and the cake tastes amazing, so I don't want to drag the rating down.

I made this cake this weekend past (October 2, 2. Thanksgiving meal. Everyone liked it very much. I would decrease the sugar the next time, indeed.

It was too sweet, although yummy. I used Gala Apples, and they were fine.

The recipe isn't difficult to follow. This was very easy to make and frost. It was a perfect fall cake and looked beautiful. I followed the recipe exactly, but left out the bourbon.

It is definitely worth taking the time to toast some pecans for the top; they were a huge hit. This is an excellent recipe, so excellent I'm going to try to sell it. It would be better for me, however to make a smaller cake to sell. I am trying to figure out how I would bake the cake in a smaller pan, like a mini (4 in wide and 2 in tall) bundt pan or an 8 in round cake pan. Any ideas? This is one of my favorite cakes to make. I always get rave review with it. As a mater of fact, yesterday I won second place at my company picnic baking contest with it.

Thanks to whoever created this wonderfulk recipe! FANTASTIC. i've baked dozens of different cakes and this was one of the best ever. Fabulous! Easy to. I. didn't have to cut. I used Calvados. I.