Hi Lynn,

The recipe states 3 cups of peeled and diced apples. It depends on how big the apples are as to how many you would use for this many cups of diced apples. For me, it is usually 3-4 apples.

I hope you enjoy this recipe!

I cooked mine in a 9×13 last night, cooked it for about 80 minutes and it came out fantastic! Great recipe!!

Thank Jo – sounds delicious with your apple variation/suggestions, and will have to try your making it w/blueberries too. Yum! Thanks so much for dropping by!

Having made this same recipe several times
with and without blueberries but not with apples
IMHO 3 cups of apples would add too much moisture.
Try one cup chopped apples in center and
One half cup shredded apple or applesauce
In batter. Think it will be lighter and still
very Apple in flavor!

In reply to Allie.

I Used two part tube pan however the apples all sunk to the bottom and lots of batter seeped out of bottom of pan which I had lined with foil

Oh no – SO sorry to hear that Sally. I know that is a mess in the oven and smoke in the kitchen. 🙁 It really is a crying shame that there aren’t standard baking sizes among baking pans. It would make it so much easier. I’ll go in to the recipe now and suggest that it is an extra LARGE tube pan. Thank you for this suggestion.

Hi Kathy – I think it’s fine the day before, if you wrap it well in foil and warm it the morning of. I’ve had several mentions that the streusel topping is dry, so I suggest adding several more tablespoons of melted butter to that until you get it the consistency you like. I’ll do some more experimenting myself and adjust the published recipe down the road. Hope you love this and have a wonderful brunch and Easter!