Recipe by: steven dale
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It was so hot here today that I wanted a reminder of autumn! I doubled this so I could use my bundt pan and made the following adjustments to the recipe: added 2/3 cup dark brown sugar for a tot...
I made this today and I will not try this again.
It was so hot here today that I wanted a reminder of autumn! I doubled this so I could use my bundt pan and made the following adjustments to the recipe: added 2/3 cup dark brown sugar for a tot...
WOOOOOO-HOOOOOOOO and YUMMMMMMMO!!! What a delicious cake! I doubled the recipe for a bundt pan- used 1c whole wheat flour (I LOVE the texture this adds to baked goods) and 1 cup white flour, ...
This cake is very moist and over-loaded of apples (that's the way an apple cake should be, according to me). It's very cinnamon-y as well (are you surprised: 1 tsp for an 8x4 loaf!). Will make i...
I LOVE this bread~! I did follow several hints from other reviewers....I used 1/2 cup sauce and 1 diced apple; I added 1 tsp. apple pie spice; and I only sprinkled some of the second pack of oa...
it was my first time at all to bake a cake from a scrach ,and it was yummmmmmmmmy . I made it all with just apple and I added 1/2 tsb of vanilla, I found the sugar is too much for me so I used j...
Not the prettiest loaf cake I've ever made but it sure did taste good. It's a rather shallow, flat "loaf." I used dates and fresh apples from our tree (don't have a clue what kind they are but...
I added a teaspoon of vanilla extract. It was still a great recipe Thanks
This is an easy, tasty recipe. I replaced white for whole wheat flour and used the new Splenda/sugar baking combo. It was a pretty darn good loaf cake for a diabetic.