It would definitely work in a regular cake pan, the only advantage to the springform is it makes the first slice easier to serve.
Aaaaand I just realized I forgot (again) to nonstick-cooking-spray the pan before I put the apples in. Oh well, it released well enough yesterday.
OH, and I also highly recommend substituting up to 1 cup of the oil with sour cream, if you want it to taste like the Little Pie Company's sour-cream walnut apple pie.*
*Adding walnuts would also help in this regard.
Do I actually need caster sugar?
My inbox is under 200 messages. This seems like an achievement.
I am so excited about Dylan's Halloween costume!! He decided he wanted to be The Atom, which meant it had to be DIY or very very expensive, so I asked my knows-how-to-sew-and-stuff neighbor to help out, and this was the result. (She also made a little gold atom symbol iron-on patch for the forehead once the cowl arrives - I ordered a blue lycra ski mask from Amazon, and a pair of red lycra opera gloves.)
Do I actually need caster sugar?
No. I actually think the eggs get fluffier with regular sugar, if you're beating it by hand. (Which I do because I don't have a dishwasher)
I posted that one here, and I have one in the oven RIGHT NOW.
Ooooh, that looks good. I wonder how I can adapt it for M, who Does Not Like cinnamon. Allspice, perhaps?
Jessica, I love Dylan's costume! That's awesome.
Epic thanks for the offer but I got in at 1130 last night and am leaving after work!
Aww, phooey! Well, hope you've at least been able to enjoy the sun a little while here.