I have read suggestions to not over mix batter, fold in ingredients, substitute applesauce for oil, and to preheat oven an additional 25 degrees.
Barbara is a trusted source on General Cooking.
Can you share the recipe with us? I'm curious as to what the leavening is, the ratio to the amount of flour, and the acidity of the other ingredients. Also, if you substitute applesauce for oil, your baked goods will be heavy and sticky. Fat helps baked goods rise.
Cynthia is a trusted source on Bread/Baking.
I'm curious about the recipe as well. The amount of leavening concerns me. Applesauce will certainly contribute to heaviness, but it also adds acidity which you would want to balance with some baking soda so that the baking powder can act more effectively.
what is your altitude? I'm a high altitude baker and have started adding a tad more flour to all my recipes not just the ones that offer high altitude measures.
Perfect picnic fare
Food blog links we love.
Independence Day, the no-recipe way.
Free shipping! Use code FIREWORKS.
Just for the halibut.
Savor the season.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.