I've made this recipe 3 times in the past 2 weeks using a stick of unsalted butter instead of butter flavored shortening (I mean, really....) and 2 granny smith apples. The first time I made two small cakes as the recipe directs and took one to my dad. They were good but a bit dry - 5 fewer minutes in the oven and they would have been perfect. The 2nd and 3rd time I used a tube pan w/removable bottom and baked it for 45 minutes. After sliding a long spatula under the cooled cake I was able to remove it from the bottom of the pan and slide it onto a serving dish. I think this way works better - the cake is quite good, my husband loves it for breakfast and I will probably keep it in my rotation.
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