This recipe is lacking some of the flavorings used in classic apple bread. My mom's recipe, which is definitely not bland, goes back to the 60's and it's exactly the same as above in ingredients and measurements, but it *also* calls for two (2) tsp. vanilla extract and 1 tsp. ground allspice (in addition to the 1 tsp. cinnamon). Like Jillian's version, it also bakes at 350 for 1 hour. You may cut the oil back to 3/4 cup and it still is plenty moist. I don't cut the recipe in half because this cake freezes well and two loaves means one can be frozen and saved for another day. Why bake twice?
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This recipe is lacking some of the flavorings used in classic apple bread. My mom's recipe,...