Apple Butter Spice Cake

From EatingWell: September/October 1995

Buttermilk and apple butter contribute to the moistness of this simple, one-bowl cake.

READER'S COMMENT:

"This was a wonderful cake I served to my husband for his birthday. I served it warm with some low-fat, vanilla frozen yogurt and it was outstanding! I'll be making this one regularly! "

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7 Reviews for Apple Butter Spice Cake

04/21/2012

Anonymous

Recommends this recipe

WOW!!

I just made this & tried a piece; it is AWESOME!! I omitted the butter (it just wasn't worth it to me to mess up a sauce pan - albeit small - for 1 Tbsp. of butter!) and increased the canola oil to 1/4 cup; I subbed whole wheat pastry flour for the AP flour, Splenda Brown Sugar Blend (use 1/2 the amount you would if using regular brown sugar) and liquid egg substitute and added 3/4 tsp. of spiced rum...with those changes, the calorie count came to 258; not too shabby! The taste is to die for! It is really moist & spiced just right! Just lovely - and pretty healthy for a "dessert"!! We really recommend this cake!

Pros: Delicious!

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11/08/2010

Pegm

This was a wonderful cake I served to my husband for his birthday. I served it warm with some low-fat, vanilla frozen yogurt and it was outstanding! I'll be making this one regularly!

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10/24/2010

Anonymous

delicous!

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12/17/2009

bap

I made this last weekend. I doubled the recipe and made a 13 x 9 cake. My husband loved it it disapered in a few day and it is just the 2 of us. I also used slenda brown sugar subisute and egg beaters in place of the eggs. Hubby never new the difference

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