I consider myself an avid baker, and I could tell just by looking at the ingredient amounts in this recipe that the texture of this cake was going to be way off (particularly in the lack of fat and too much applesauce). In going with my gut instinct, I made a few "tweaks" that elevated this to a 4-5 star recipe (I liked it, hubs loved it). I increased the butter to 1/2 cup and reduced the applesauce to 1/2 cup and add 1 more egg. I beat the eggs in with the applesauce, as suggested by Baking Nana, and added about 1/4 cup of milk to the batter to thin it out a bit before pouring over the apples/cranberries. With these changes, baking time was right around 48 minutes in my oven. I served this with a dollop of whipped cream, and it was a moist and delicious cake, and one that I'd make again.
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I consider myself an avid baker, and I could tell just by looking at the ingredient amounts in...