Fresh Apple Cake with Caramel Glaze (MI) Recipe

would like to know how many cups the raw apples chopped are supposed to be and for sure if they are supposed to be peeled?

I have made this cake twice before... the first time it was very moist and everyone loved it, the second time it was okay, and tasted good, however was not as good as the first time, and everyone said do what you did the first time.... I did peel the apples then and it was ooey gooey but the second time it was not so gooey. We love any kind of apple cake, so this one was great. I have another one that when mixed the apples look like they have just a thin batter over them, but bakes up great, but we think this one is even better.

Four medium apples should yield about 3 2/3 cups chopped. We did not peel the apples when we made this recipe, but if you prefer, you certainly can. It shouldn't change the results.

Apple cake! Apple cake! Carmel glaze! Everything about this recipe sounds like a winner to me. I was wondering if anyone thought of making an apple pie with carmel glaze. Would this taste good?

I have made this cake so many times I can't remember how many times. It is so good it gets gone fast. I did change the mixing though. I use 4 medium peeled apples and use a slaw grater (makes it so fast and easy) to shred the apples in a bowl, then I mix the oil and eggs in another bowl and wisk them together. I do all dry ingriedents in another bowl.
I sqeeze the apple juice out of the apples and toss them in the dry mixture until apples are well coated. Then add the eggs / oil mixture and add apple juice to right consistancy. Depending on the apples sometimes I do not use all of the juice sometimes I do. It never falls or has the lumps of apples in the center. I add walnuts or pecans but do this with the dry ingrediants first. Enjoy. I do not always make the sauce. Remove from bunt pan and cover whilke its still a little warm. So moist that way.

The caramel glaze should taste good!!