Hopefully this week's pick by Lynne of Honey Muffin will help. It's full of autumn flavors - apples, cinnamon, and ginger. It smelled delicious baking! I didn't have enough apple butter so I added some applesauce and yogurt. I omitted the nuts simply because I didn't have any, and wasn't feeling raisins. I don't have a bundt pan, so I halved the recipe and baked it in a loaf pan.
It's quite good, and super dense and moist. I think it'll be nice toasted with a little butter. I actually displayed some willpower and waited until the next day to dig in, as Dorie suggested, to let the flavors ripen. It seems to be missing a little something though. Maybe it's the nuts I left out.
8 comments:
Love how adaptable this recipe was! I liked the pecans in mine. It added a little texture. The flav-r-bites are excellent. They aren't good for cookies (not a long enough time baking for them to absorb moisture) but they are fabulous in cakes and especially banana bread.
I didn't add nuts or raisins to mine either.
I added butterscotch chips.
Yours looks so cute.
Yum it sure looks good! I added walnuts to mine and it was super yummy!!
mmmmmmm moist and yummy looking.
Yummmm...everything is good toasted and with butter! Thanks for joining me!
Oh no - Nature can't skip fall! I don't like winter, but fall is fine by me. The nuts did give the cake a bit of oomph - definitely worth leaving in. Toasting it sound slike a great idea.
Your cake looks moist and delicious! I added the golden raisins and that flavour worked well.
I skipped the raisins, but kept the nuts. I almost did a loaf pan, too...for sharing purposes.
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