I have read suggestions to not over mix batter, fold in ingredients, substitute applesauce for oil, and to preheat oven an additional 25 degrees.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Keep wine & water cool all day (yes, even at the beach).
Sips Under the Sun
How I Fire Up Weeknight Dinners
A Better Way to Travel
Finger-Lickin’ Finger Lakes Chicken
Careful! Our Hits are Hot