Yummy! The cake is moist & fluffy. It's not too sweet, which is a good match for the crunchy sugar topping. Just a warning: the cake batter doesn't have too much volumn, but don't worry - it'll rise to about 1" tall. This recipe is so easy and doesn't require a blender; it's perfect for late night baking!

Reviewed On: Nov. 1, 2001

The bread was a little dry because no shortening is added. The applesauce flavor isn't strong enough. It should be worth trying adding more applesauce next time, and hopefully there won't be too much moisture. I can't complain about this bread being lowfat though!

Reviewed On: Jun. 8, 2000

I used 1.5 tsp of yeast instead and it turned out great. I've tried using the recipe's 2.25 tsp of yeast with 3 cups of butter before and my bread always falls, so perhaps my breadmaker differs from everyone elses. I removed 3 tablespoons of flour and added in 3 tablespoons of gluten. The bread turned out soft and spongy and so delicious! It's similar to the soft breads baked in Taiwanese and Chinese bakeries.

Reviewed On: May 29, 2000