Made this cake for hubby and we both loved it! It's definitely a keeper - with a few minor modifications.
I always try to make a recipe the first time exactly according to instructions. This one, though... the thought of a full cup of oil made me squishy inside, so I used somewhere between 1/3 and 1/2 cup and made up the rest with unsweetened applesauce. I also cut down on the sugar from 2 cups to 1.5 cups (whoa boy, can you say diabetes???). The cake was still pretty sweet, but not overboard, and very very moist.
We ate it un-iced, un-adorned with anything but a dollop of whipped cream. I wouldn't recommend frosting or glazing. It's just too much, too sweet, and completely unnecessary.
To the people who complain that it's too soggy? It may be your apple choice. MacIntosh and Cortland tend to cook down and get very mushy when baked. Try using a firmer, slightly more tart variety like Granny Smith. The slices or chunks actually keep their shape instead of cooking down into the batter.
Thanks for a great recipe, I'll definitely be making this again!
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Made this cake for hubby and we both loved it! It's definitely a keeper - with a few minor...