Most of the butter cakes can be made with an equal weight of bleached AP in place of the bleached cake flour. In my experience, it produces a different texture, height and flavor. The height is a little lower, the texture is less tender and can come across as maybe a tad gummy, and the flavor is less floral/sweet.
I prefer to use bleached AP when I know I’m going to syrup a butter cake. And often it works well for a cake that uses ground nuts for part of the flour, because the nuts cut the protein level and help produce a more tender cake. I don’t have my book in front of me, but consider comparing the RHC pistachio to the Cake Bible golden almond. I think one of them uses ground nuts as part of the flour, while the other has more flour and uses them as an add-in. If you would like to maximize tenderness when using bleached AP go for the one that uses ground nuts as part of the flour (i.e., has less flour).