6 ~ apple cake Q

TarHeels&Rebels

I have time tonight and all day tomorrow to make the apple cake.  How far in advance can I make it?  It'll be served around 4 pm on Saturday.  Not sure if it's one of those things that's better fresh or better when the flavors have melded.

6fsn

I'd make it some time tomorrow.  I don't taste a difference between the first day and the last, but it doesn't last long here.

TarHeels&Rebels

Ok, so 1.5 cups of oil?!  That makes for a ridiculously greasy batter.  I was thinking that I must have forgotten a cup of flour bc it was so oily, so I added maybe half a cup more bc I couldn't be sure. 

The cake turned out great, so obviously the addition or subtraction of half a cup of flour didn't affect it.  But just wondering if it being that oily is normally.

And my roommate's making it for a luncheon today.  She didn't come to the game, but had some of the crumbs left behind and liked it bunch.

6fsn

I thought of this last night and should have warned you.  It is a very dense, very oily batter.  It's also why you can really get away with subbing in applesauce.  It's also a very forgiving recipe;)

Glad it was enjoyed! 

TarHeels&Rebels

Great, ok.

She's going to try it with applesauce now bc I don't have enough oil left to do it all oil.  I'm interested to see how it turns out with a combo.

6fsn

Ok I doubled checked and it is indeed 1.5 cups oil and 3 cups flour.  You can directly sub the applesauce for the oil, but you'll want at least a little bit of oil.  It's such a  forgiving recipe (and good with whipped cream or cinnamon ice cream on top)

NewQueen

I made the apple cake Friday night and it was delicious! I was a little worried about the batter, it was so dense it was more like cookie dough than cake batter, but it turned out perfect. Thanks for sharing.