I am SO TOTALLY MAKING THIS. I love the mellifluous name!
PS Waxed paper or parchment paper will be more likely to peel off a glazed cake than foil: also, before covering, spray the top with cooking spray, and/or use toothpicks with marshmallows on the end to keep the covering suspended over the cake.
Ah, yes. I'm running low on parchment, so I tried to tent the foil. Failed, but tried. I'll remember the toothpick-n-marshmallow trick, though it's rare I have either of those around. I always say to test the cakes with toothpick, but I never actually do it. ;)
I tried this recently (using the Smitten Kitchen recipe; it was very tasty, but my apples sank rather too enthusiastically and disappeared from view. Yours looks stunning!
Ah, I saw that and would have tried subbing in honey for some of the sugar if I'd had any! At least one of my apples was a hair smaller than half because of my inability to cut them evenly, and it sank pretty low.
I love this cake - it was one of my grandmother's staples from June to November (when she would start baking for Christmas) and works with cherries or peaches just as well as with apples.
The baking time does strike me as too long, it should be quite a moist cake. My recipe calls for about 40 minutes in the oven and is for 750g apples and a 26-28 cm spring form, which is bigger than your 9 inch pan.
Also, I have never seen this glazing thing before. My grandmother always just sprinkled some granulated sugar and flaked almonds over the cake before baking but I know some people who use some apricot jam with a bit of water and glaze the cake with that right after taking it out of the oven.
Mmm, variations on a theme are almost always good. :)
Yeah, the bake time really threw me. I knew it couldn't be right at least not for my oven. Or any oven. My springform is bigger and I didn't want to risk the difference in size.
The glazing - I figured why not? It would also be good to just pour over the apple bits, let those apples soak up that deliciousness.
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PS Waxed paper or parchment paper will be more likely to peel off a glazed cake than foil: also, before covering, spray the top with cooking spray, and/or use toothpicks with marshmallows on the end to keep the covering suspended over the cake.
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That's ingenious! Also, that's one of those 'why didn't I think of that!?' kind of things. :D
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Ah, yes. I'm running low on parchment, so I tried to tent the foil. Failed, but tried. I'll remember the toothpick-n-marshmallow trick, though it's rare I have either of those around. I always say to test the cakes with toothpick, but I never actually do it. ;)
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I love this cake - it was one of my grandmother's staples from June to November (when she would start baking for Christmas) and works with cherries or peaches just as well as with apples.
The baking time does strike me as too long, it should be quite a moist cake. My recipe calls for about 40 minutes in the oven and is for 750g apples and a 26-28 cm spring form, which is bigger than your 9 inch pan.
Also, I have never seen this glazing thing before. My grandmother always just sprinkled some granulated sugar and flaked almonds over the cake before baking but I know some people who use some apricot jam with a bit of water and glaze the cake with that right after taking it out of the oven.
Reply
Yeah, the bake time really threw me. I knew it couldn't be right at least not for my oven. Or any oven. My springform is bigger and I didn't want to risk the difference in size.
The glazing - I figured why not? It would also be good to just pour over the apple bits, let those apples soak up that deliciousness.
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Me: Bwahahaha.
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