Wow, just wow! I like this cake so much. For the first time I made it with a full cup of oil. And it was wonderful, very soft and melting in your mouth. And for the second time I substituted 1/2 cup of unsweetened applesause for oil. And this time the consistence came out a little bit firmer and not so melting. It was still good, but not as good as the cake with a full cup of oil. So if you don't care about your figure just don't change anything. This recipe is perfect without any frostings and custards.
Just take into account that if you use bundt or gugelhupf pan, this cake won't be very nice looking if you put your apples in all the batter. Put 1/3 of batter in your bundt pan and then add all the apples in the remaining 2/3 of batter (you can make also a layer of apples between pure batter on the bottom of the pan and batter with apples).
Both two times I baked this cake for 60 min. After 45 min. of baking a toothpick inserted in a cake is very moist.
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Wow, just wow! I like this cake so much. For the first time I made it with a full cup of oil....