Question 1

I have condensed milk instead of evaporated milk. Will that work instead?

Accepted Answer

No, sweetened condensed milk and evaporated milk are very different things, even though they're usually next to each other at the store. Make sure you get evaporated milk for this recipe!

Question 2

What kind of apples work best in this cake?

Accepted Answer

Slightly tart, crisp apples are best in this recipe.

In my opinion, Granny Smith apples are just a smidge too tart for this cake, but they will work. My favorites are Golden Delicious, Jonagold, Pink Lady, or Honeycrisp apples.

Question 3

Can I use melted butter instead of vegetable oil?

Accepted Answer

If you're not a fan of baking with vegetable oil or canola oil, that's fine! Use your preferred neutral-flavored oil, such as avocado oil, instead.

I don't recommend using melted butter in the apple cake itself, since cakes made with butter tend to not be as moist as cakes made with oil. The moist texture of this cake is one of the best things about it, so we don't want to change that!

Question 4

Can you freeze this apple cake?

Accepted Answer

You could freeze leftover slices of the cake. Wrap the slices in plastic wrap and freeze in a zip-top freezer bag or airtight container for up to a month.

Let thaw on the counter for a couple of hours or unwrap and microwave for 30-60 seconds to thaw and warm the cake through.

I have not tried freezing the sauce, so I can't promise it would freeze or thaw well.

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