2 responses

  1. Katy McCoy
    January 15, 2008

    Did you think about using applesauce as one of your wet ingredients, to enhance apple flavor and perhaps decrease eggs or butter?

  2. Jessica “Su Good Sweets”
    January 19, 2008

    Katy, there’s so little butter in this cake that decreasing it would probably compromise the texture and flavor. For a higher-fat recipe, you could substitute up to half the fat with applesauce.

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