Simple Apple Cake Recipe - Baked Apple Surprise - These Old Cookbooks (2024)

FAQs

What are the best apples for baking a cake? ›

According to New England Today, the best apples for baking are firm-tart apples, and firm-sweet apples. Firm-tart apples are apples like Granny Smith, Esopus Spitzenburg, Northern Spy, Ida Red, and Pink Pearl. Firm-sweet apples are Ginger Gold, Golden Delicious, Jazz, Jonagold, and Pink Lady.

You can use any eating apples that are in season, or any that you have to hand, but my favourites are Cox's Orange Pippins and Braeburn apples for flavour.

Why Did My Apple Cake Fall Apart? There are two main reasons why an apple cake would fall apart: (1) it was simply too warm when you were trying to cut and serve it or (2) you used too many/the wrong kind of apple.

Apple cake is a delicious and quick to make round shaped cake made with leftover chocolate cake and desiccated coconut popularly sold in Indian Bakery.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

peel your apples. While the debate on whether or not to peel your apples seems never-ending, it really comes down to a matter of personal choice. Unpeeled apples will add a bit of color and texture to your pie, but they may prevent the apples from melding together when baked.

Should you cook the apples before baking apple pie? You don't have to pre-cook the filling before spooning it into the pie crust, but it's a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle.

Some experts will tell you to par-cook apples before filling a pie by pouring boiling water over cut apples and soaking them for 10 minutes. Others say to roast them to reduce water content. Still, others say to let cut apples sit for 30-40 minutes to drain natural juices.

The best way to avoid sinking fruit is to toss the fruit in a couple of tablespoons of the flour (just use some from the measured amount for the recipe) to coat it lightly. Once added to the cake mixture the flour coating will thicken the batter immediately surrounding the fruit and help suspend the fruit.

Why does my fruit always sink to the bottom of my cake? ›

If your batter is slack or runny, it will be particularly susceptible to sinking ingredients. That's one reason you may have experienced this issue with some recipes but not with others. The fruit is covered in a syrup (such as glace cherries). The syrup makes the fruit heavy and slippery.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

A 141-year-old fruitcake, baked by Fidelia Ford, in 1878, sits in the home of Dorothy Ford, in Tec*mseh, Mich. Fidelia died before the cake was served and the family, out of respect of her memory, decided not to eat it and has instead passed it down for generations.

If you'd rather not peel your apples, Slice them very thinly, or even shred, vs dice. How to store: Fresh Apple Cake will keep well tightly covered on the counter for 2-3 days, though you can extend it's life by refrigerating for up to 4 days.

Gala apples are better for eating raw and are best if you wanted to do salads with apples or if you wanted to add sweetness and crunch to your lunchtime sandwich. Fuji apples, on the other hand, are the better choice for cooking. This is because of the different textures of the two types of apples.

Gala apples are my favorite variety for this recipe – I like their sweet/tart flavor and firm texture. But if you have a favorite baking apple, feel free to use it here. Granny smith apples, Honeycrisps, Jonagolds, or a mix would all be excellent.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.