Enjoyed this cake very much. Moist and very tasty. Made for Spring PAC 09.
This cake is wonderful, I have made it twice already, first I only used 1 1/2 c of apples. The first review mentioned that it had to many apples, well I am not crazy about apples but the second time I used the 2c of apples and it came out delicious. I also used 1/4 of honey and 1c white flour, 2 tbp. of flax seed. I used blueberry apple sauce that's what I had on had. Also the first time I used tea instead of coffee and the second time I used coffee both wore great. I am Definitely keeping this one, it's a keeper. Thanks for sharing. MS
I like this a lot for the flavor and the health aspect. I'm diabetic and I can enjoy this without any guilt at all. I even used egg white in place of a whole egg and 1tbsp of Splenda Brown Sugar for the 1/4 cup of brown sugar. In my opinion this has too many apples chunks in it. I used 3/4 tsp of baking powder and it still didn't rise much. When it was mixed and ready to put in the pan it looked like there wasn't going to be enough "cake" to keep the apples together (it did fill in as it baked). I tested at 25 mins and it was fully baked and pulling away from the pan. I'm sure that I'll make this again but with less apple in it. Thanks Cat for a tasty, healthy whole wheat recipe.