The apples you use can make a big difference in the sweetness. I actually prefer tart apples, so I would a tart apple cake. Try different apples, or add some more sugar.

Cake flour vs. all-purpose would tend to make it more crumbly. If it held together okay, then you can use whichever you've got on hand.

If you leave leftovers out of the fridge, it will start to grow mold faster than any other cake I've had. There's also a tendency, if you've got a lot of large chunks, for them to give up more liquid and turn the bottom soggy. This turns into a "one bad apple spoils the bunch" situation, where a little corner starting to leak will turn the whole cake to mush. That's why I cut it up before wrapping.

Last bit: If you think it turned out well, it did. Whether it's exactly like mine was or not isn't doesn't matter. All that matters is whether you liked it.