Oh, Apple Cake

So here I’m taking a moment to rant about recipes that don’t give you exact instructions.  Isn’t it common knowledge that baking is a science? It’s a ll about perfect measurements, and exact temperatures–if one little thing changes the whole cake can collapse on you.

Why the rant? Well, my mom was craving an apple cake that she remembers having years ago at some lady’s house–you know how it is. So it’s up to me to scout the internet for this mystery cake she remembers so fondly. There hundreds of recipes out there, but none of them passed my mom’s approval.

Finally I find one–it looks promising. The basics, granny smith apples, caramel, and a simple cake.

I start prepping everything and find strike number one–no pan size. I seriously have cake pans that rage from 6 inch to 12 inch. I go for the medium 9 inch, and cross my fingers that it’ll be alright. Finally I’m ready to bake  and then strike two–no oven temperature. Really? That’s like baking sacrilege. I’m beginning to regret this recipe. But it’s not over, strike three: no cook time. “Just cook until golden.” I was about to give up right there.

But I kept going, and thankfully the results were good. It’s not the most attractive cake, the “wait until golden” technique cause me to burn some of the caramel.

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But thankfully, people ate it up and my mom was happy. Lesson learned though, read a recipe completely before baking, and if it’s not right, keep looking.

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