Improving an Apple Cake recipe - Very crumbly!
Jane Downsborough
14 days ago
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Olychick
14 days agoJane Downsborough
14 days agoRelated Discussions
Lindac's apple cake recipe, my version
Comments (5)Hi Cynthia, Yes I did add about a cup of extra flour. It made the cake much more solid when done. I also baked it longer but I 'm not sure of the total time. I just checked with a tooth pick for a couple more times before I took it out. I don't usually mess around and change recipes I have never made before but I thought there was too much moisture in the cake when I finally added all ingredents so added extra flour till I liked the feel of the batter. It was very 'thick feeling' when stired. I may try it the correct way and see what that looks and feels like when done. I may prefer it that way although my version was very good. Another reason I changed the flour was because I added more cut up fruits than called for and I didn't measure the apples just used all I had prepared. I don't bake as much as I did when there were more around to eat it! My H and I don't need the extra goodies. Connie...See MoreRECIPE: What's your best improvement to boxed cake mix?
Comments (34)If I'm making the basic cake (white, yellow, chocolate, etc.) I always sift the powder mix first. I use applesauce instead of oil and I always add vanilla no matter what flavor cake I'm making. If I use the whole egg (I usually use the whites only), I beat the whites separately from the yolk before adding anything else. I've been told that my cakes have the texture of wedding cakes. Now as for variations I have added peanut butter and chocolate (a personal favorite) to a white cake, sour cream to a chocolate cake, strawberries to a white cake (omit water) and I am currently making pumpkin bars from a spice cake mix (which led me to your site because I was looking for a way to turn a white cake into a spice cake so I can double it). Use four eggs instead of three, add a can of pumpkin and a quarter of a cup of applesauce (or oil if you prefer), omit water. Bake as directed on the box....See MoreRECIPE: Need a recipe for apple butter cake.
Comments (10)My grandmother use to make Apple Butter and Annie was kind enough to share her recipe for Apple butter last year. I had planned to use some of the apples off our two apple trees but never got around too it. Maybe this year. But like you Cindy, I've never had apple butter in a cake. But I have had apple butter cakes. Home Cookin Chapter: Recipes From Thibeault's Table Apple Butter ============ Apple Butter recipe Posted by annie1992 (My Page) on Mon, Jul 3, 06 at 1:22 This recipe is Grandma's and I won a blue ribbon the year I was 12 at the county fair using this recipe. Dad was prouder of that ribbon than he was when I finished college, I think. LOL I did change this recipe in one way. I bake it in the oven instead of standing at the stove stirring a boiling pot of apple butter. I can go do other things and I don't get all those little burns on my arm from the volcanos of boiling apple butter. I bake it in a big non-reactive roaster at about 250F. This takes 8-10 hours but the house will smell sooooo good. Stir it about once an hour. I've baked it hotter, but you have to be very careful that it doesn't overcook and taste caramelized. If you want it more quickly, turn it up to 350 for the first couple of hours, until the pulp starts to thicken, then turn it down to finish but watch it carefully. You can also do this in a crockpot, but again, watch carefully. Today's crockpots will overcook it quickly and you'll get that caramelized flavor. Grandma Powell's Apple Butter 6 lbs apples quartered (about 12 apples, I use MacIntosh) 2 quarts sweet apple cider 2 cups sugar 1/2 tsp cinnamon 1/2 tsp cloves Simmer apples in cider until tender, then put through a food mill or sieve. Measure 3 quarts of apple pulp and cook until mixture mounds on a spoon. Add sugar and spices (taste it, you can add more or less to make it the way you like it), cook stirring frequently until mixture is thick, about 1 hour. Watch carefully as the apple butter thickens so it doesn't stick and scorch. Pour hot into hot jars, add rings and lids. Process in a boiling water bath for 10 minutes for pints and quarts. Makes about 6 pints (depending on how juicy your apples are) This is a recipe that you HAVE to taste to get it right. The apples could be very sweet or extremely sour. If they are juicy, they'll cook down and make less but it will taste just as good. I regularly add more cloves because I love that flavor, and sometimes I add ginger. Occasionally I use half brown sugar. Oh, and I always reuse the cider, I either cook more apples in it and make a double batch of apple butter, or I strain it and make apple jelly. Incidentally, if you think you can use that much, you don't have to can it, it'll keep in the refrigerator for a week or two. It doesn't freeze well, though, it kind of "separates". Annie...See MoreRECIPE: Sake P'apple Cake w/Black Pepper Ice Cream
Comments (2)additional note: For the cake I used 1/4 cup EV olive oil and 1/4 cup butter instead of 1/2 cup butter, and it was fine....See Morefloraluk2
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13 days agolast modified: 13 days agoJane Downsborough
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