A few questions before I bake this: - Will KAF whole-wheat white do as well as the unbleached all-purpose? That's what I've got on hand. - Will it ruin the cake to skip the syrup? About half the family do not like anything remotely caramel-y. - How finely do you chop the apples? (I LOVE the idea of apples throughout the batter - can't wait to try this!) Use 25 % to 50% white whole wheat flour for the all purpose for best results. If all you have is white whole wheat flour on hand, you may need to add an extra 1 1/2 tablespoon liquid for a softer cake. Without the syrup, the cake may be more like a straight up fruit-upside-down-cake. Looking at the blog pics, you'll see the apples chopped larger than applesauce, but smaller than chunks. Happy Baking! Irene@KAF

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