Great article; definitely a keeper. I don't bake as much as I used to but I've been experimenting and definitely like replacing the fat with apple sauce - more bang for your buck, and only a very slight difference in texture. When using Splenda instead of sugar, I've found my apple cake to get quite dry so I'm still playing with proportions. I also like to sneak whole wheat flour in whenever possible - same calories but much healthier.
- 9/27/2010 8:19:23 AM