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I have been wanting to try this cake recipe as soon as it gets to be fall. I have tube pans that were my moms, but no clue what size they are. Hope the picture posts.
Faith is not demanding what we want; it is trusting God's goodness in spite of life's tragedies. Dave Branon
I have used one for the other. But to be sure it doesn't run over, don't fill the pan more than three-fourths full. If there is more batter than that, just bake in a small loaf or small dish. Three-fourths full is a 'rule of thumb' for any cake.
Please give a review of this recipe, it sound delicious.
Thanks. I will give a review. Have to go to store for more half and half and more brown sugar before I can make this.
One of our favorite cakes! I've made it for many years pretty much as written except we love it without the icing. Usually make two at a time & freeze one. Cake slices easily when frozen & thaws more quickly then.
I do cut the oil to 1 1/4c. & use 2 scant cups of white sugar. (No brown sugar. Might have to try some next time.) Really tart apples may need the full 2 cups. Golden Delicious are fairly mild. We prefer 4 good-sized MacIntosh or Spartans. Never added nutmeg, just use cinnamon. And the nuts can be cut to 2/3rds or 3/4's cup with good results. Also it works well to add the cut apples & nuts to the dry ingredients before combining the wet with dry.
Thanks, pepmint. Glad to know it is a good one...and thanks for the hints :-). I'm really looking forward to trying this one.
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