I liked this cake, but made a few adjustments. I substituted 1/2 cup melted butter for the oil because I like the taste of butter and decreased the sugar so that I used 1 cup total. I also substituted 1 cup whole wheat flour for 1 cup of the white flour. The second cup of flour, I used self-rising flour, because it was what I had in the cupboard. With the use of the self-rising flour, I decreased the leavener so that I used 1 tsp baking soda total. Finally, the batter was dry, so I added about 1/4 cup milk. I baked it in a bundt pan (open cylinder in the middle). The final result was very tasty... cakey but had a nice density to it (from the whole wheat flour) and not too sweet, but definitely sweet enough. I also think the whole wheat flour complemented the rustic apple nature of the cake. I will definitely make this again.
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I liked this cake, but made a few adjustments. I substituted 1/2 cup melted butter for the...