Dorie Greenspan’s Apple Weekend Cake [104]

Dorie Greenspan’s Apple Weekend Cake

  • Servings: 2
  • Difficulty: easy
  • Print

Apple Weekend Cake


Adapted & Modified from Dorie Greenspan’s “Baking Chez Moi” pg14

Just like Dorie Greenspan’s double Chocolate marble cake, I halved the recipe to make a smaller cake and adjusted the baking time. This time, I used a 175*85*70 loaf pan instead of the dark Wiltshire loaf tin which always produce hard crust. I have reduced the sugar from 50g to 42g. Cool the cake completely before slicing; cutting while warm will cause crumbling. Cut with a sharp, thin-bladed knife, using a light sawing motion. Though it is hard to resist tasting the cake, I wrap the cake and set aside to ‘ripen for a day’ as advised by Dorie.

Storage: Wrap the cake with wax paper (I used baking/parchment paper) once cooled. The cake will keep 4 days in room temperature and up to 2 months in a freezer.

Review: The cake is deliciously moist. Although Dorie wrote that ‘the cake itself doesn’t have much sugar’, I find the cake a tad too sweet for me though my husband and son think the sweetness is just right for them. Next time, I may want to reduce confectioners’ sugar to 25g and granulated sugar to 40g but not so much that it affects the texture of the cake. As suggested in the book, I will add chopped nuts to add dimension to the cake. Aside from the sweetness, I think I like the cake though prefer the double chocolate marble cake more. And like the marble cake, it is very easy to make even for a novice baker.


Ingredients

  • 90g all purpose flour
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • ½ stick/56g unsalted butter, room temperature
  • ¼ cup/50g granulated sugar (see notes)
  • ¼ cup/30g confectioners’ sugar
  • 1½ large eggs (I replaced with 1x65g egg)
  • 1 tsp pure vanilla extract
  • 1 medium apple, peeled, cored and cut into small chunks

Directions

  1. Center a rack in the oven and preheat the oven to 325F (300F for my Kuche oven). Butter a 175*85*70 pan with baking paper and dust with flour taping out excess. Set it on the baking sheet.
  2. Refer to American Cake Decorating for the directions.
  3. Bake the cake for 45 minutes, a quarter time lesser of the recommended 60-65 minutes as I halved the recipe, or until golden, crowned and cracked in the middle when a tester inserted in the middle comes out clean.
  4. Remove the pan from the oven, let it sit on a cooling rack for 5 minutes before unmolding on a cooling rack. Lining the pan with baking paper makes it easier to unmold the cake. Let the cake cool completely.
Dorie greenspan apple weekend cake 2

Apple Cake on the day of baking

20170708_090633

After sitting at room temperature for a day, the crust is not as hard and color deepens.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s