Apple cake

This is the apple cake that everyone likes. Do you too

See complete recipe below.

See too

Different apple cake

This apple cake recipe is made with mayonnaise and corn starch (known as cornstarch) ... The texture is great. try it

Apple cake

Site Author's Comment

Apple cake recipe: This cake is cute. This recipe is made with brown sugar in syrup.The result is very good. This recipe has difficulty level 4. It means that it is an easy apple cake. Do it yourself ... See the recipe below.

Pasta Ingredients

1/4 (cup) melted butter

1/3 cup

1 egg

1/4 cup

1 (cup) flour

1 (teaspoon) baking powder

1/2 (teaspoon) baking soda

1/8 teaspoon salt

1/3 (teaspoon) boiling water

Calda's Ingredients

1/4 cup

3/4 cup brown sugar

3 apples

1/2 teaspoon cinnamon

2 tablespoons cold water

How to prepare the syrup

1. Leave the oven preheated

2. In a pan, melt the butter and brown sugar. Cover the bottom of a saucer

3. Peel the apple peel, cut into thick slices. Remove the seeds. Arrange in shape.Sprinkle with cinnamon

How to prepare the pasta

1. In a bowl, cream the butter and sugar and eggs, add the molasses. Separate

2. Gently mix the dry ingredients to the first mixture alternately with the boiling water.Pour over the apples. Bake in the preheated oven.

3. Remove from the oven, turn on a plate immediately. Let it drain. Serve warm

Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.antes.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift the sugar and flour before starting the dough.

Tips to follow during the preparation

Normally, just put the eggs, sugar and butter straight for 7 minutes in an ordinary mixer that arrives at the desired point when the dough reaches twice its size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.

As an alternative, you can make this part of the recipe in a professional way: put the eggs and sugar and the spoon (wire spoon) or a wooden spoon in a smaller saucepan. Prepare a larger pan with water and place the smaller pan inside. Turn on the heat so the water gets hot and stir well so the eggs do not cook (water bath).The result will be a very liquid syrup since sugar should melt along with the eggs. Place this syrup in the mixer (preferably planetary) along with the butter at full speed for 10 to 15 minutes until it is twice the size and whitish.

You can prepare this dough in two different ways: the flour with or without the yeast.The mass treatment, however, is completely different. If the flour has yeast or you prefer to mix the yeast with the flour, the flour can not pass through the mixer. When mixing the flour and baking soda and the salt to the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (which simulates a dish) and gently stir the dough adding the flour and baking soda and salt gradually, alternating with boiling water. Do not stir too much to lose air incorporated in the dough. If you use the flour without the yeast, the flour and baking soda and the salt can be placed directly in the mixer, however, they should be placed gradually and alternating with the boiling water.

In both cases, when placing the flour, be it in the mixer or the hand, notice that the flour is usually on the edge of the bowl. If using the mixer, turn the mixer off and remove the flour from the edge using a spatula. Then turn the mixer on again. If you are mixing the flour in your hand, take the same care to remove the flour from the edge of the bowl, always stirring from the bottom up.

In the case of yeast separated from the flour, always add the yeast to the hand gently with a wooden spoon, washer (spoon) or with the spatula removed from the mixer (which simulates the food). Do not stir too much to lose air incorporated in the dough.massa.

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.

Utensils and Equipment

Give preference to the planetary mixer. The common mixer is good too. If you do not have an electric mixer, you can tap your hand.

To stir the dough by hand, use a wooden spoon or a spoon (wire spoon) or the spatula removed from the electric mixer and a standard spatula to remove the flour from the edge of the bowl.