Apple Cake
This cake is soooo good every time I make it friends rave about it You can use currants or raisins serve it with ice cream or whip cream I know it will not last long in your house Make sure you have Worcestershire sauce on hand
This cake is soooo good every time I make it friends rave about it You can use currants or raisins serve it with ice cream or whip cream I know it will not last long in your house Make sure you have Worcestershire sauce on hand
- Carbohydrate 79.7714477083334 g
- Cholesterol 70.5 mg
- Fat 20.8946214583333 g
- Fiber 3.073087566336 g
- Protein 6.54311375 g
- Saturated Fat 1.84293079166667 g
- Serving Size 1 1 Serving (173g)
- Sodium 252.945979166666 mg
- Sugar 76.6983601419974 g
- Trans Fat 1.31466627083334 g
- Calories 521 calories
Step-by-step
- Blend first 4 ingredients and Mix the next 6 ingredients.
- Combine both mixtures together and add diced apples, raisins and walnuts. (I usually leave out the walnuts due to allergies)
- The mixture may seem rather dry but that is normal.
- Place mixture in a greased bundt pan and bake for 1 hour and 15 minutes in a preheated 325* oven.
- Test for doneness by inserting a knife into centre.
- Should come out clean.
- Let stand for 20 minutes and then turn out onto cake plate.
- Serve with ice cream or whip cream.
- A cream cheese icing I think would be great too but I have yet to try that!!
- Enjoy!
Historical Roots of Fruit-Heavy Cakes
Long before refrigeration changed domestic baking, bakers relied on dried fruits, dense orchard harvests, and stable pantry staples to build lasting desserts. Traditional Canadian apple cakes emerged from this preservation mindset, utilizing oil instead of butter to extend moisture retention. Fat molecules coat flour proteins to inhibit excessive gluten formation, ensuring a tender crumb despite the dense weight of diced fruit.
The Science of Dense Batters
Dry-appearing batters frequently cause panic among home bakers, yet this formula requires minimal added moisture because apples release substantial cellular water during baking. Baking soda reacts with acidic components present in sugar and fruit, generating carbon dioxide bubbles that lift the heavy mixture. Operators must monitor the oven temperature closely, maintaining a moderate 325 degrees Fahrenheit to prevent external scorching before the center fully sets.
Timing and Pan Mechanics
Allowing the baked dessert to rest in a greased bundt pan for exactly twenty minutes permits structural cooling and starch stabilization before inversion. Thermal contraction during this cooling window pulls the crumb slightly away from the metal walls, releasing the vacuum seal. Testing doneness requires plunging a sharp blade directly into the deepest section of the ring, ensuring no wet batter adheres upon extraction.
