Apple Cake
This is an easy cake that I make in the fall, I like to have it with coffee or tea. I often make this cake when I go to a dinner party. If you want to give it a kick, you can make a caramel sauce or some whip cream to put on top when you serve it. I also suggest serving it warm. Nothing like your home smelling like apples and cinnamon in the fall! Enjoy.
This is an easy cake that I make in the fall, I like to have it with coffee or tea. I often make this cake when I go to a dinner party. If you want to give it a kick, you can make a caramel sauce or some whip cream to put on top when you serve it. I also suggest serving it warm. Nothing like your home smelling like apples and cinnamon in the fall! Enjoy.
- Carbohydrate 179.692273333333 g
- Cholesterol 211.5 mg
- Fat 34.19902 g
- Fiber 9.77026679144179 g
- Protein 15.7917533333333 g
- Saturated Fat 3.5768175 g
- Serving Size 1 1 Serving (449g)
- Sodium 266.30575 mg
- Sugar 169.922006541892 g
- Trans Fat 2.5373715 g
- Calories 1066 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Grease a large pan.
- Peel and slice the apples, add the brown sugar and cinnamon. Mix together.
- Mix together all the wet ingredients is one bowl and the dry in another.
- Combine both wet and dry ingredients. You should have a stiff bater and a bowl with your apples, brown sugar and cinnamon.
- Pour half of the batter into the pan, add the apple mixture, finish with the remainder of the batter on top.
- Bake for 1 hour.
Dividing the thick batter between layers of sliced fruit requires precision, ensuring the apples distribute evenly without sinking entirely to the bottom of the pan during the one-hour bake at 350 degrees Fahrenheit. Starch hydration and sugar osmosis continue long after the heat turns off, making patience as important as measuring.
- Resting the cake overnight allows the massive amount of moisture from the eight Cortland apples to migrate outward, softening the dense crumb and deepening the cinnamon and brown sugar profile.
- Storing the baked dessert tightly wrapped at room temperature prevents the crust from becoming overly soggy while maintaining internal tenderness for up to three days.
- Overmixing the flour after combining the wet and dry elements develops excessive gluten networks, yielding a tough texture rather than a tender cake structure.
- Packing too many unpeeled or thickly sliced fruit pieces alters the structural integrity, so slice the apples uniformly to support the weight of the batter.
Enjoying slices at room temperature or gently warmed highlights the complex spice notes. Proper storage transforms an ordinary afternoon snack into a remarkably moist second-day treat.
