Another GREAT recipe!! This cake was outstanding. Perfect amount of fruit with moist, almost custard-like cake. I loved trying it with the different varieties of apples. I think it would work just fine with one variety of apple, but the subtle differences in flavors and textures added something special to this cake.
We ate our cake with vanilla ice cream (which I HIGHLY recommend!), right out of the oven. I definitely liked this cake best straight from the oven. While it was warm, it had a crusty/crispy top and I loved how the ice cream melted and seeped into all the crevices.
The next morning, I gave some cake to my kids for breakfast and it quickly disappeared. Without the ice cream and with a couple variations, this cake could make a special breakfast treat.
I used a 9" springform pan and made 1+1/2 the recipe. I used 5 apples (instead of 6) because one apple was rather large and after reading other reviews, I didn't want my cake to have too much apple. The apples I used were Jonathan, Granny Smith, Gala, Crisp Pink, and one unknown apple. I substituted rum with apple cider and added an extra 1/2 teaspoon of vanilla. Even though I changed some things up, I still baked it for the recommended baking time ... around 55 minutes.
My hubby suggested a variation to this recipe. I already have all my ingredients for his idea, so after I do some testing, I will report. :)