Hi Trina. Changing the consistency of the apples in this recipe will likely change the final texture/crumb of the cake. Because you will be releasing more moisture from the apples while pureeing them (compared to the slow release of the chunks during baking), your batter may be quite loose which could yield a very delicate cake. For the best results, we would suggest using chopped (or grated) apples here. If you are wanting to use pureed apples, we may recommend taking a look at some recipes that are formulated with applesauce, such as our delicious Applesauce Cake.

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