It was good: The cake was dense and the Granny Smith Apples provided that sweet-tart combination that seems to work so well in tea breads. It tasted fine at room temperature, but I cut a piece while still warm and . . . it was sublime . . . Hmm . . .
My husband and taster par excellence, Leo, has been rating the breads lately. He rated this one a 7.5 out of 10 points. Then he experimented with a different rating system - 3½ teaspoons out of 5. He is committed to practicing until he gets it just right. What a guy! Here's the link: http://www.foodnetwork.com/recipes/paula-deen/uncle-bobs-fresh-apple-cake-recipe/index.html