I baked this cake for my husbands birthday since he does not care for the typical birthday cake with icing. I was very disappointed. I followed the directions completely but it was very dry. Not sure what happened but I won't be using this recipe again.
Apple Butter Spice Cake
From EatingWell: September/October 1995
Buttermilk and apple butter contribute to the moistness of this simple, one-bowl cake.
9 Reviews for Apple Butter Spice Cake
I was very disappointed in this cake. Followed the directions to a "t", used my homemade apple butter. It was for my husband's birthday because he does not care for the typical birthday cake with icing. This cake was very dry, not moist at all. I was surprised because the other reviews were so good.
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!
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!