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I made this recipe and it tastes absolutely great only i found it had too much oil. I should have read some of the reviews first then i would have realized and do some substitutions

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Maggan January 29, 2010

Fabulous recipe! I replaced the 2 eggs with 4 Tbs warm water plus 1/2 tsp baking soda plus 1-1/4 tsp cream of tartar and replaced 1 cup of the oil with applesauce and used gluten free flour (adding 1 tsp Xanthan gum to compensate for the gluten reduction) and it was mouthwateringly delicious! Thank you for posting it!

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jcg88 July 02, 2008

Absolutely yummy! I used 1 cup raspberry apple sauce and 1/2 cup oil instead of the whole 1 1/2 cups of oil. I also used whole wheat pastry flour and evaporated cane juice for the flour and sugar, making it a whole lot healthier. Next time I plan to use pear instead of chopped apples. Everyone loved it! Thank you so much.

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Cealcrest July 13, 2006

This is one heckuva good coffee cake! It tastes so buttery - and there isn't any butter in it. I didn't measure the apple, just chopped up 2 Granny Smiths & in they went along with some dried cranberries. I liked that the outside of the cake had a satisfying little crunch & the inside was very moist. Thanks, CL.

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Judy from Hawaii January 02, 2006

A very moist, delicious cake. I found, though, that I could taste the oil a little too much so next time, I will decrease the oil slightly and see if that helps. I do like the fact that this cake is dairy-free as I have a nephew who is severely lactose-intolerant and this cake is good enough to serve for special family dinners. Thanks for sharing!

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Irmgard October 28, 2005

This is, I think, the third non-chocolate baked good I have made with coffee in it. The other two being Egg-Free Milk-Free Coffee Raisin "Brownies" #30918 and Melt in Your Mouth Bran Muffins #97599, both of which were delicious. I think that, while coffee makes chocolate taste richer, it adds an amazing 'dark' flavor to non-chocolate baked goods that is just... wow. I halved the recipe and baked in a loaf pan... it didn't rise too much, but that may have been some fault of mine. I didn't measure the apple- just used one chopped medium-sized granny smith, so there may have been more than called for, because this was just chock-full of apples and very VERY moist! I followed the suggestion in the description and used 1/2 cup applesauce and 1/4 cup oil (that would be 1 cup applesauce, 1/2 cup oil for the full recipe) and we used Oklahoma pecans (THANKS, JEN!!!). I used whole wheat pastry flour for the flour and Sucanat for the sugar, but otherwise stayed true to the recipe. It was just terrific- I am convinced that coffee (even a fairly small quanity as called for in this recipe!) is just a godsend to baked goods. Just terrific. Would surely make again, next time the full bundt recipe, because this was gone in a flash. Thank you, CountryLady!!

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Roosie January 20, 2005
Apple Coffee Cake