Had to say that I tryed this recipe today and it is very good! I used one cup of brown sugar and one cup of white sugar for the batter and used brown sugar in the topping. I was trying to use up some of the brown sugar I had. Also, instead of the heavy cream, I just used the skim milk I had on hand.....and it was still very good!!! A scoop of ice cream or a dollop of cool whip would be great with this too, but it really doesn't need anything extra.

Here it is - Fresh Apple Cake 3 tart apples, peeled and chopped. (I use green apples) 3 T. sugar 2 tsp. cinnamon 2 cups sugar 1 cup vegetable oil 4 eggs 1/4 C. orange juice 1 tsp.grated orange zest 2 tsp. vanilla 3 C. flour 1 T. baking powder 1/2 tsp. salt Citrus rum glaze 1 C. orange juice 2 T. lemon juice 1 C. sugar 2 T. rum Combine apples with sugar and cinnamon In a large bowl, cream sugar and oil. Add eggs, one at a time and beat after each addition. Add juice, zest, and vanilla. Combine flour, baking powder and salt. Beat into creamed mixture until smooth. Grease a 10" bundt pan. Pour `1/3 batter into pan, then 1/2 the apples. Repeat 1/3 batter, 1/2 the apples and final 1/3 batter. Bake at 350 degrees F. for 60-70 minutes or until toothpick comes out clean. Cool slightly before glazing. Glaze: Combine glaze ingredients in pot and bring to a boil. Drizzle over warm cake. Cool before removing from the bundt pan. It has been suggested that ice cream would be good with this and I agree! Recipe comes from The Best of Bridge series - The Rest of the Best and more. Vol. 2

Thanks so much for the transport suggestions. But what do you think of leaving the cake at room temperature for 24 hrs? Should I refrigerate it? triciae, the first (and only!) time I made this cake it seemed a little fragile because the cake part didn't always get between the apples and the pan (I think I used too many apples). I was worried the apple layer would allow the cake to separate in layers. It didn't, but I'm still a little leary of doing the into and out of the pan more than is necessary for this cake. lpinkmountain, I'm not sure I have storage space for a cake keeper. I'll have to see if I can make some room in the pantry or other closets if I do get one. lindac, warmed up cake...what a great idea. This cake would taste really good warm and served with some vanilla ice cream. I know my sister would love it this way! Happy holidays everyone!

Sometimes in the comments you will find someone did exactly what you were planning to do: This recipe is delicious with or without the icing. I made it with Grimes Golden apples from our local farmers market. I made it in to cupcakes. It made 18. They baked for about 30 minutes. With all the apples, they don't rise that much, but we're surprisingly tender. Be sure you use liners, as they will be difficult to remove otherwise. I ate one warm without icing, and almost didn't add the icing, but it was already in the works. I lightly iced them with a thin layer, and that made for a nice presentation. Either way, they are delicious!