Comments on: Rustic Apple Cake

By: Marci J Forbes

Marci J Forbes — Sun, 21 Aug 2016 12:06:38 +0000

This has become one of our favorite cakes. I also make it with summer peaches when we can’t eat them fast enough. We never have milk in the house and found it works well with almond or soy milk too. We’ve also been eliminating gluten and use 1/2 corn flour and 1/2 almond flour. It’s so easy and so good. Thank you!

By: Miryam@eatgood4life

Miryam@eatgood4life — Thu, 28 Jan 2016 15:03:11 +0000

In reply to Apple Cake. That is awesome. Thanks for letting me know about your substitutions :-) I am glad you liked it!

By: Apple Cake

Apple Cake — Tue, 26 Jan 2016 05:27:10 +0000

This was really delicious, thank you! I increased the recipe to 1 1/2 size and baked it in a 9×13 pan. Surprisingly, I did not have to increase the baking time for the larger pan. I used a total of 2/3 cup sugar and added 1 1/2 tsp of cinnamon, per another commenter’s suggestion and it is plenty sweet. I think I could get away with 1/2 cup sugar even with the increased recipe.

By: Jessica

Jessica — Sat, 24 Oct 2015 01:55:13 +0000

I made this cake today. I used what you recommended as the start of the recipe but because I just love to tinker I used a quarter cup coconu flour instead of wheat pastry, I used organic Apple juice and some maple syrup instead of sugar. I also added cinnamon for more of a fall feel. Then added a little more coconut flour (1 tablespoon) to thicken it up just a little. Everything else the same. Cooked it in my cast iron skillet and it is amazing! Thank you for inspiring me.

By: Lauren

Lauren — Mon, 21 Sep 2015 08:30:07 +0000

In reply to Miryam@eatgood4life. Thank you! I'll definitely give it a try. :)

By: Miryam@eatgood4life

Miryam@eatgood4life — Mon, 21 Sep 2015 00:21:09 +0000

In reply to Lauren. I think so, just add a tad less since it is more dense than pastry whole wheat flour. I hope it works :-)