Dorie Greenspan’s Apple Weekend Cake
Apple Weekend Cake
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.
- 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
- 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.
- Refer to American Cake Decorating for the directions.
- Bake the cake for 45 minutes, a quarter time lesser of the recommended 60-65 minutes as I halved the recipe, or until golded, crowned and cracked in the middle when a tester inserted in the middle comes out clean.
- 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.