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German Apple Dapple Cake

Reviewed: Oct. 12, 2012
This cake is perfect just the way it is. The batter did scare me, because it was very stiff, but after I added the apples and walnuts, it was fine. I slapped chopped my fuji apples and that may be what gave it the "juice" it needed. I did have to bake it for 60 minutes too. To make it healthier next time I will add 1/2 apple sauce instead of all oil, 1/2 whole wheat flour instead of all white flour and throw in some flax seed. May use some fall spices, but I really do love it as-is.
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