Apple Cake

I didn't make the brown sugar syrup, subbed unbleached whole wheat white flour for the all-purpose flour and cut the canola oil back to 1/4 c and added 1 c applesauce. I just couldn't see using that much oil. Result? A yummy, dense, moist cake. SO good! The thick batter means the apples stay evenly disbursed throughout the cake. This one's definitely making it onto my goto list. =)

The batter was very thick, almost the consistency of cookie dough so I wasn't sure how this was going to turn out but it was very good. Moist, fairly dense but not heavy and not too sweet. It reminded me of coffee cake or an apple cinnamon muffin in cake form. I made it without the brown sugar syrup.