Can anyone help me adapt and/or perfect my apple cake?

Cafe Society
1

Hey, people that bake, I could use some advice.

I have an apple cake that I’ve been making for years, although not as frequently as I used to bake them. This cake is adored by every person that has ever tasted it. But I’m having a problem with it.

First, I can not figure out which apple is best. I don’t remember there being so many choices when I first started making this cake, but regardless, I can’t recall which one performed the best.

So far, I’ve tested a braeburn and a golden delicious. Neither are as good as I remember.
The Golden was sweeter than the braeburn, but not pretty. The apple pulled away from the cake. The braeburn was still very tasty, stayed together better, but held up poorly. It got too wet the longer it sat.

Now, I’d like to try the fuji, but I have some other ideas too, and need help adapting.

This is usually a bundt pan cake and I’d like to try small individual loaf pans. Also, my husband poured caramel sauce over the top of his last time, and that sure is a good addition, but I’d like to put it in the cake instead of outside, if that’s possible.

If that sounds like a bad idea, is there a good way to perfect my cooking time with the bundt pan. I’m struggling to not under or over cook it. I never used to have this problem either. But we are in a new house with a new oven, so there you go.

The toothpick method doesn’t work well. It won’t go deep enough (hmm, maybe I should try a longer stick), or I can’t tell if the wetness is uncooked cake or over cooked apple. Also, the outside is cooking much faster than the inside, it appears.

As always, any help is appreciated.

2

Try Granny Smith apples. They are a firm, tart fruit so they complement the sweeter cake.

As for the caramel, if you are doing a bundt thing try putting about half the batter in, then pour the caramel around the cake in the middle of the ring. Gently put the rest of the batter in. I can’t guarantee that it will work, but when I make coffeecake in the bundt pan at work, the apple nut filling is placed that way. If you don’t want to risk a whole cake try putting a little batter in a cupcake pan, give it a squirt of the caramel, and top with a little more of the batter.

3

Well, the fujis worked well and we added liquid caramel between layers, as you suggested. Thank you. The flavor is outstanding.
I need to work on the shape. I made mini loaves, but overfilled them. They are cute, in an ugly sort of way. I’ll try them once more, filled properly. They might just work.

Thanks Baker.

4

Would you like to post your recipe? I like baking, and I’m curious to try this mythical caramel apple cake. I’d still try the Granny Smith apples if I were you - they have the tartness needed to really shine in baking.

5

I would be happy to.
3 eggs
1 3/4 cups sugar
1 cup oil
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 cups of apples, peeled, cored and sliced
1 cup walnuts

Beat eggs and sugar together. Add the oil, a little at a time. Then add salt, flour and dry ingredients. Mix well. Add vanilla, fold in apples and nuts.

Pour batter into a greased and floured bundt pan. Bake at 350 for 40 to 50 minutes.
Once cooled, transfer to a cake dish and sprinkle the top with powdered sugar, if you like.

It’s a beautiful, rustic cake. It’s moist and can be enjoyed warm or cool.

I am liking the addition of the caramel a lot.

I hope you like it as much as we do.