I haven't forgotten.
Jan. 16th, 2007 12:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe (which I made last week, but didn't get around to posting until today: Cranberry/Apricot Apple Cake.
3 apples (I used 2)
1 1/2 sticks butter, room temperature
1 cup sugar
3 eggses
1 tsp vanilla
1 1/3 cup flour
1 tsp cinnamon (I used 1.5 tsp "apple pie spice" which is primarily cinnamon and true cinnamon, but also cloves and nutmeg)
1 tsp baking powder
1/2 cup raisins (I used golden raisins, 'cause they were in the fridge)
1/4 cup dried cranberries
1/4 cup dried apricots, diced
(powdered sugar for dusting)
Heat oven to 350. Cream butter and sugar; add eggs and vanilla, mix well. In another bowl sift together dry ingredients and mix into the butter mixture. Fold in the dried fruit and gently combine. Peel, core, and quarter the apples. Pour/scoop the batter into a greased 9" round pan, push the apples into the batter, and bake for 40-50 minutes until the sponge is golden brown and coming away from the edges of the pan. Dust with powdered sugar to serve.
What worked: It was quite tasty.
What didn't: Oh boy. Despite cutting the apples into 12 slices instead of quarters, there was only room in the pan for two apples' worth. I think I'd slice the apples into much thinner slices - 24 or 36 per apple. The cake looked underdone after 40 minutes; I cooked it another 20 and it was starting to pull away, so I took it out of the oven and inverted onto a cake rack - where it schlorped, because the cake was still batter in the middle half. Huh? I scooped what I could back in and baked it longer, turning up the oven. It never got completely baked, though. We ate it scrambled. Needless to say I never sifted powdered sugar over the top.
I checked my oven temperature last night, but didn't get a conclusive reading that it's too cold.
Will I make it again? It was good enough that I probably will, although I will wait a while for the memory of this failure to fade. I should probably up the oven to 375, just in case.
3 apples (I used 2)
1 1/2 sticks butter, room temperature
1 cup sugar
3 eggses
1 tsp vanilla
1 1/3 cup flour
1 tsp cinnamon (I used 1.5 tsp "apple pie spice" which is primarily cinnamon and true cinnamon, but also cloves and nutmeg)
1 tsp baking powder
1/2 cup raisins (I used golden raisins, 'cause they were in the fridge)
1/4 cup dried cranberries
1/4 cup dried apricots, diced
(powdered sugar for dusting)
Heat oven to 350. Cream butter and sugar; add eggs and vanilla, mix well. In another bowl sift together dry ingredients and mix into the butter mixture. Fold in the dried fruit and gently combine. Peel, core, and quarter the apples. Pour/scoop the batter into a greased 9" round pan, push the apples into the batter, and bake for 40-50 minutes until the sponge is golden brown and coming away from the edges of the pan. Dust with powdered sugar to serve.
What worked: It was quite tasty.
What didn't: Oh boy. Despite cutting the apples into 12 slices instead of quarters, there was only room in the pan for two apples' worth. I think I'd slice the apples into much thinner slices - 24 or 36 per apple. The cake looked underdone after 40 minutes; I cooked it another 20 and it was starting to pull away, so I took it out of the oven and inverted onto a cake rack - where it schlorped, because the cake was still batter in the middle half. Huh? I scooped what I could back in and baked it longer, turning up the oven. It never got completely baked, though. We ate it scrambled. Needless to say I never sifted powdered sugar over the top.
I checked my oven temperature last night, but didn't get a conclusive reading that it's too cold.
Will I make it again? It was good enough that I probably will, although I will wait a while for the memory of this failure to fade. I should probably up the oven to 375, just in case.
