This simple apple puree cake tastes of Vermont after a leaf outdoor trip to Vermont

Snack cake are my favorite species of afternoon enjoyment. They are trouble, practical and always ready with minimal exertion. In contrast to a towering cake with a frosted layer, a snack cake does not require a ceremony. It can be baked out of a mood, left on the counter and cut into generous squares whenever you want.

And at this time of year, when apples and apple sauce are everywhere the farms of the farms with apples, remaining apple puree cups from lunch boxes, glasses of homemade sauce from ambitious apple winds at weekends, I inevitably have more Appleuction than I can eat. After I had my filling of spoons or whirling it in yogurt in yogurt, I turn to this snack cake. It is one of my favorite methods to consume apple sauce. And if you don’t have apple sauce at hand, it is worth buying something or doing something to make this cake.

But baking with apple sauce is associated with your own challenges. Too much liquid can leave the cake rubbery and tight, while too little the apple taste and the desired plush structure do not deliver. Honey, whose flowers sweeten the apple sauce wonderfully supplemented, adds another moisture layer to manage. After numerous tests, I solved these problems – and landed on a moist, delicate and full warm autumn taste.

Apple pusher work

Applei brings this cake both moisture and subtle apple taste, but it can be difficult to bake. As mentioned above, if too much is used, you risk with a thick, rubber -like cake. Too little, and they miss the plush, tender crumbs that makes a snack cake so satisfactory. Through tests I found that a full cup of apple sauce was the ideal amount. It is enough to offer a light apple taste and a lot of moisture without weighing up the cake.

Apple sauce also plays a structural role in the cake. Thanks to its natural pectins (a soluble fiber that occurs in fruits) it holds the crumb together and holds the texture soft, but cohesive instead of crumbly.

The apple sauce with which you start is just as important. No matter whether homemade or bought in the shop, choose one that you actually want to eat from the spoon, smooth and full of real apple taste. If the apple sauce alone tastes flat or watery, it doesn’t taste better in the cake.

Add the right fat

Apple sauce is excellent to add moisture to cake, but it doesn’t do everything that makes fat. Fat keeps a cake tender, prevents chewing and wears taste. Without them, apple sauce can leave it alone with a dense or rubber -like crumb. In order to complement the natural fertility of the apple sauce, I use extraviregarange olive oil in this recipe. Since it is a liquid fat, it flies in with the other wet ingredients – no blender needs. The oil also gives the taste brightness and holds the cake analyzed when they serve it as a fun table offer during Rosh Hashanah. The result is a plush and delicate cake, not rubber -like or flat.

Manage honey’s extra moisture

Honey adds a floral sweetness that goes wonderfully with apple sauce and ginger, but also technical challenges. Honey is hygroscopic, which means that it attracts water and captures. This helps the cake damp for days, but adding honey over the apple sauce and the liquid fat in this recipe introduces even more liquid into the mixture and increases the risk of severe or tied cake.

Sugar also contributes to the problem – while it looks dry, it looks like a liquid when baking, drawing and holding moisture. Too much sugar, combined with honey and apple sauce, would have left the cake wet and heavily. In order to get it up and down, I switched back the sugar to reduce this excess moisture and coordinate the sourdough so that the cake could rise properly without balloons and sink. The result is a cake that remains soft, raised and damp – but not tight.

Find taste balance

Applei has a mild taste that can flow into the background if it is not supported. To build complexity, I added complementary flavors that highlight its natural fertility. Fresh ginger gives heat while lemon peel lits the cake. Vanilla rounds off everything in the background. And for a finishing touch, I sprinkle chopped crystallized ginger before baking. It adds sparkling, a light chewing and a stroke of ginger taste that holds the entire cake together.

As soon as the cake is baked, it is fragrant, pleasantly sweet and complex enough so that you will come back for another piece at the snack time.

Cooking mode
(Keep your screen awake)