By CountryLady on August 05, 2004
Photo by CountryLady
Photo by CountryLady
"I got this from Linda, my friend of 40 years! She has given the recipe to many people and once you try it, you'll know why. I've made it with a combo of white and whole wheat flour. I've also used applesauce in place of the oil - it still tastes great!"
Serving Size: 1 (125 g)
Servings Per Recipe: 10
"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"
"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!"
"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."
"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."
"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!"
"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!!"