Apple Custard Cake

Very tasty cake with lots of apple flavor - we had apples from our apple tree to use up. Agree with others - too much oil in this recipe. It was leaking out of the springform pan. I will try 1/2 cup of oil when making again.

I just spent $7.00 on 3 Granny Smith apples, bought whole wheat pastry flour whole milk and followed the directions exactly only to make a very greasy cake which, after my husband tasted..threw away. Others have commented-the oil needs to be greatly reduced!

The flavor was good but it was way, way too oily. Looking at recipes for other oil cakes, looks like the oil should be about 1/2 the amount of the flour. Next time I'll try with only 1/2 cup oil.

The cake is labor intensive only because of the peeling and slicing of the apples. I love the cake but mine was too oily because of the canola. I would like to know how much butter would have been used instead of the oil. Yes, you do need to add at least one more Tablespoon of whiskey. I used 1 tablespoon of calvados per the recipe. I will use more the next time I make this cake. I did add a half cup of chopped walnuts and pecans. My husband loved the cake without the additional calvados.

It’s a wonderful Fall recipe with fresh firm apples in abundance. I did not have the whole wheat pastry flour so used all purpose King Arthur flour. The cake was wonderful even though I am a somewhat novice baker. I can’t wait to try it with the whole wheat flour! It’s just delicious. Add extra bourbon if you want to be able to taste it. Yum!