Best cake ever! Light, pluffy, not too sweet. I substituted the sour cream with yogurt. My family who cannot handle sweets LOVED it. I also made it as a cupcake.
Well it's gotten to the point at my house where when I tell my husband the recipe is from Kittencal, he says "Oh, good." You're a household name here. This was fantastic. I wasn't planning to make adjustments, but I discovered after I already started that I had no shortening or baking soda. I used a stick of unsalted butter for the shortening, and after perusing the internet, I used double the baking powder in place of the soda. It still turned out amazing. I used apples that I had frozen a couple of weeks ago and it still turned out great. My husband is chowing down on it as we speak.
what an incredible recipe. i followed it exactly, glad for the clarification from other reviewers about the amount of apple to use(2 cups), made it in a bundt pan, doubled the topping, put some in the bottom of the bundt pan, another portion in the middle of the batter and the rest on the "top" of the cake batter. cooked it for 40 minutes and it came out perfect.
delicious!! my 16 yo son literally ate the whole cake over two days.
I have made this cake in the past (double topping is a must). I also added a little twist by topping it off with some caramel topping made from melted Werthers mixed with a little cream. We had it for a desert with some vanilla ice cream on the side and company loved it.
really good. thank you.<br/>i used butter instead of crisco. and honey in place of most of the sugar. i also used whole wheat pastry flour.<br/>followed the steps as listed.<br/>and this coffee cake rocked! i took it to an apple themed potluck and it was gone quickly.<br/>THANK YOU!!!!!
Kittencal does it again! I subbed whole wheat pastry flour for the white, used 1 tsp vanilla & 1/2 tsp almond flavoring & grated the apples. This is a moist & flavorful cake. Perfect with a cup of espresso on a rainy day.
I baked as written with the addition of extra topping as suggested. The taste of the cake was wonderful, however, the texture was too moist, as though it was not thoroughly baked despite being baked completely. I think I may have added too many apples, as they vary in size and the 4 I used yielded quite a bit of apples, I think that 2 large apples would have sufficed and changed the texture completely (for the better) while keeping the apple flavor in tact. I baked for 60 minutes which is when the toothpick came out clean. I will try again with less apples.
Awesome !!!! Just came home from a July 4th party and this cake was a hit!
mhhh.very soft and delicious,I was out of shortening so I used Butter instead and it worked out well.
I saw the double-crusting-Tip and tried it.Mhhh yummi.
Update: I made this cake a lot of times now, and it is often wanted from family and friends and every time it is fast gone, turned out perfect every time as well. Thanks again for sharing!