http://blogs.kqed.org/bayareabites/2008/10/09/apple-cake/ Culinary Rants & Raves from Bay Area Foodies and Professionals Wed, 08 Feb 2012 19:41:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://blogs.kqed.org/bayareabites/2008/10/09/apple-cake/comment-page-1/#comment-10059 Denise Lincoln Sun, 12 Oct 2008 19:50:32 +0000 http://blogs.kqed.org/bayareabites/2008/10/09/apple-cake/#comment-10059 Many quick cakes use oil to moisten batters and also provide the needed fat for baking. My carrot cake recipe does the same thing. I think you could cream butter instead, if you'd like, but you would end up with a denser cake. It's an interesting idea to substitute apple sauce for the oil -- although probably just 1/2 cup of apple sauce, keeping 1/2 cup of oil. If you try it, let me know how it turns out. Many quick cakes use oil to moisten batters and also provide the needed fat for baking. My carrot cake recipe does the same thing. I think you could cream butter instead, if you’d like, but you would end up with a denser cake. It’s an interesting idea to substitute apple sauce for the oil — although probably just 1/2 cup of apple sauce, keeping 1/2 cup of oil. If you try it, let me know how it turns out.

]]> http://blogs.kqed.org/bayareabites/2008/10/09/apple-cake/comment-page-1/#comment-10052 sara no h. Sat, 11 Oct 2008 02:12:23 +0000 http://blogs.kqed.org/bayareabites/2008/10/09/apple-cake/#comment-10052 That's the second time now that I've seen the instruction to mix vegetable oil with sugar and other wet ingredients before mixing the dry ones into it - can someone tell me what the benefit of all that veggie oil is? Why not butter? And do you think that substituting applesauce for the veggie oil (my mom does it all the time in her cakes) would work well here, or would it just overload the appley goodness? That’s the second time now that I’ve seen the instruction to mix vegetable oil with sugar and other wet ingredients before mixing the dry ones into it – can someone tell me what the benefit of all that veggie oil is? Why not butter? And do you think that substituting applesauce for the veggie oil (my mom does it all the time in her cakes) would work well here, or would it just overload the appley goodness?

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