After a number of batches of this, I decided that I needed to reduce the Ultimate Cake Batter from 3% to 2%. It was rather good with 3%, but that really required an extended steeping (30 days), plus it was somewhat overpowering the Apple flavor.
2% leaves the cake flavor still strong enough to be noticed, but not strong enough to require extended steep.
2% leaves the cake flavor still strong enough to be noticed, but not strong enough to require extended steep.