I had recently baked a few things with whole wheat flour, and those recipes turned out well, so I tried to make this recipe a bit lighter than the original. All of my changes worked really well, save for the Splenda I included. I didn't notice a strange aftertaste to the cake until my mother in law mentioned it (and Michael agreed), but then it was all I could taste.
I will absolutely make this cake again and again, but will use all sugar next time. If you want to splurge a little more than I did, click on the link below for the original recipe. One note based on my experience: the original poster made this cake in a tube pan, which I didn't have. That would likely have reduced baking time for the cake that I made (using a springform pan). For presentation purposes, I liked using the springform pan; you'll just have to keep baking the cake and watch it.
Source: Smitten Kitchen
6 apples (I used Fuji & Golden Delicious)
1 Tbsp cinnemon
4 Tbsp sugar
2 cups all-purpose flour
3/4 cup whole wheat flour
1 Tbsp baking powder
1 tsp salt
1/2 cup vegetable oil
1/2 cup apple sauce
1 cup sugar
1 cup Splenda (next time I'll stick with 2 cups sugar)
1/4 cup orange juice
2-1/2 tsp vanilla extract
2 "egg substitute"
1 cup walnuts (would be heavenly in this cake, but I wanted Chloe to be able to eat some, so I ommitted)
Preheat oven to 350. Peel apples and chop into chunks. Toss with cinnemon and sugar and set aside.
Stir flours, baking powder and salt in a large bowl. In a separate bowl, whisk oil, orange juice, sugar and vanilla. Mix wet ingredients into dry ingredients, then add eggs one at a time. Pour half of batter into pan. Spread half of apples over it. Pour rest of batter and then arrange rest of apples on top.
Bake for one and a half hours, or until toothpick (or knife) comes out clean.