Originally Posted by bakechef
Actually it can matter, not as much the age of the flour, but that cake flour will contain less gluten (protein) which will result in a weaker structure. Since this recipe has heavy ingredients like chopped apples, that structure is needed to keep it from collapsing.
Good Call Bakechef. For any quickbreads using heavier ingredient, i.e. carrot cake, zuchini bread, banana bread, ,many coffee cakes, etc. the recipes call for AP flour. If you don't happen to have AP flour in the house, you can add vital Wheat gluten to the cake flour. If you don't have vital wheat gluten, extra egg can provide the structure.
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