Apple Cake V

"I made this cake one time as written, and of course it was great - it was nothing but fat and fruit! WOW! So, knowing how many calories I could save, I made some modifications, and this is now one of ..." See moremy most-requested recipes. My modifications: Instead of 3 cups all-purpose flour, I use 1 cup whole wheat flour and 2 cups AP. I use 1.5 cups white sugar instead of the full 2 cups. I use 1 1/4 cups unsweetened applesauce in place of ALL of the oil. I use 3/4 cup of eggbeaters in place of the eggs. I increase the chopped apples to 4 cups. I omit the nuts. I make the topping as written, but serve it as a sauce on the side rather than dumping it on top. That seems like a lot of changes, but it's really a fabulous cake that CAN BE less awful for you!! :-)"

"I like spice in my apple cake so I added a heaping tablespoon of cinnamon. I used tart green Granny Smith apples. Make sure to mix the flour and the oil mixture well before adding apples and nuts. Tha..." See moret should stop the problem of "crumbling" that some people are experiencing. I baked this in a 9X13 stoneware baking pan. It came out moist and stayed that way for days. I used dark brown sugar in the topping and added 1/8 tsp of salt in the glaze to make the tongue more receptive to all the flavors (a baker's trick). Be prepared to have trouble putting the fork down!! This is habit forming!"

"Good cake, though I made some modifications. I reduced the oil to 3/4 cup and added 1/2 cup of applesauce. I also added a sprinkle of nutmeg and a tsp of cinnamon. (Next time I'll add more nutmeg and..." See more cinnamon) I beat the eggs and oil together before adding them to the dry ingredients. I was sure to mix the batter thoroughly. The consistency was not dense but moist and light. Personally, I prefer a dense cake but since I was making this for co-workers I wanted the cake to be more cake-like. Most of my co-workers like fluffy cakes. I highly recommend this recipe."