Yummy, but not the "best cake ever." For those of you who worry about overbaking it, remember: when you use a dark nonstick bundt pan you need to decrease the temp (by 25 degrees) to 325 degrees. It was perfect for me at this temp for 60 minutes. I added 1/2 tsp. cloves into apple mixture and 1 tsp. cinnamon into flour mixture (could have actually used another tsp. cinnamon, I think). I used rum instead of O.J., but think I'd prefer O.J. better. After chopping apples I had 2-3/4 cups, so used them all and folded apple/spice mixture into batter, rather than layering it. I used 1/2 c. oil & 1/2 c. unsweetened applesauce. Was very moist.
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