Comments on: Apple Crisp Cake Recipe

By: Whitney

Whitney — Fri, 27 Oct 2023 03:23:37 +0000

In reply to Gem.

Hi Gem! Since the applesauce in the cake is unsweetened, you won’t need to add any sugar. Here’s a recipe I found that shows how to make it from scratch. Any kind of apple will work: https://sugargeekshow.com/news/homemade-unsweetened-applesauce-recipe/. Hope that helps and I’m so happy to hear you’re loving my videos!

By: Gem

Gem — Thu, 26 Oct 2023 11:37:55 +0000

I’m in Ireland and we don’t have apple sauce here, can I just cook down apples to make my own for the equivalent amount? If so, should I use cooking apples (bramley) or eating apples and should I add sugar or not? (I know the amount of sugar would depend on whether I use cooking or eating apples). I’m the same with pumpkin purée as we don’t get it here but that easy enough to make at home. LOVE all your bakes and videos, I genuinely do watch them on repeat so relaxing!!

By: Whitney

Whitney — Tue, 17 Oct 2023 20:53:09 +0000

In reply to Christy. That's so awesome to hear, Christy! I'm glad this recipe was such a hit and thanks for letting me know :) it's so encouraging!

By: Christy

Christy — Sat, 14 Oct 2023 00:32:30 +0000

I made this cake because I was looking for something that said fall, but not traditional.
The apple cake is moist and has great flavor, the oat crumble adds the perfect texture to the apples and the cinnamon buttercream ties it all together !

It was a hit with non apple fans too!
Thanks again for this wonderful recipe !

By: Whitney

Whitney — Wed, 06 Sep 2023 19:00:41 +0000

In reply to Jennifer. Hi Jennifer! It sure could. Just be sure to fill the tins no more than 2/3 full and bake at 350F/177C for 15-18 minutes. Enjoy!

By: Jennifer

Jennifer — Wed, 30 Aug 2023 22:56:28 +0000

Can this be made into a cupcake version? How long would you cook the batter for? Looks so yummy!

By: Whitney

Whitney — Wed, 22 Feb 2023 03:45:58 +0000

In reply to Se Mi.

Hi Se Mi! I’m so happy you’ve been enjoying my recipes! I’ve actually never baked my cakes in a loaf pan before, so you might have to experiment a bit with baking times. I do have instructions for how to convert my recipes to sheet cakes here: https://sugarandsparrow.com/sheet-cake-recipes/ hope that helps!

By: Se Mi

Se Mi — Sun, 19 Feb 2023 05:38:57 +0000

Hi Whitney,
I and my family have been loving your recipes! Thank you so much for sharing your gift!
I was wondering if you could help me adapt this apple cake and your lemon cake for a standard loaf pan (just the cake, not filing or frosting). I keep getting requests from family members, after bringing these for birthdays, and I think they will be happy to be gifted loaf cakes! (Sorry but I won’t be baking a layered cake for every request) but I’m not sure how to adjust the recipe for time and amount. Thank you again!

By: Whitney

Whitney — Mon, 28 Nov 2022 05:51:56 +0000

In reply to Robin. Hi Robin! I'd recommend refrigerating the cake overnight because of the filling, but it should be okay at room temperature for 4-5 hours. Hope that helps!

By: Robin

Robin — Mon, 21 Nov 2022 11:54:58 +0000

Can this finished cake sit out of the fridge, in an airtight cake keeper overnight or must it be refrigerated and brought back to room temperature before serving?

Thank you!