At first I thought that the recipe should have said beat the eggs and sugar for 15 seconds, not minutes; but I did minutes anyway. So glad I did. The cake was light and fluffy. The only change I made was to use 1/4c of applesauce and only 3/4c of oil. I love the cinnamon being distributed throughout the cake, instead of just a layer of it. I baked them in 5 each 7 cup pyrex glass bakeware with a little leftover for a 4 cup bakeware. Changed the temp to 330. The 4 cup cooked 15 minutes earlier than the others, but the all turned out great. I plan to freeze 1 cake to see if it defrosts well or not. Will update with results. I made 1 cake without the cinnamon topping just to see what it would be like. The cake is great, with or without the topping. It's also good with a layer of powdered sugar icing. My cake was not as dense as the pictures showed, but I think that's primarily because I used 7 small apples and not 5 large ones (that's all I had on hand). The apples fell to the bottom during cooking. So I had a layer of crusty cinnamon, fluffy cake and then moist apples. I love this recipe.
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At first I thought that the recipe should have said beat the eggs and sugar for 15 seconds,...