This post is really about how to salvage a cake disaster. This was a cake that took a long time in the oven, and it was my third cake of the day, and it was getting late, and I just wanted to go to bed. Therefore, as soon as the cake was done I retrieved it from the oven, and tried to take it out of the tin after five minutes instead of letting it cool properly. So… I inverted it… And half the cake was stuck to the pan. After a series of expletives I pulled myself together as I had to solve the situation. This was my boyfriend’s 30th birthday cake. I had made him three cakes, one for each decade, and the apple cake was his favorite. I pulled out the remaining bits of the cake from the tin and tried to patch it onto the bald spots… It was such a sad scene. You know, a week later I went online and found all these tricks for fixing this sort of disaster, like putting the cake back in the tin and freezing it, and then steaming it and then praying to God – all sorts of tricks. In moments of panic and desperation I sometimes forget about my best friend, Google. So, cluelessly, I patched the cake together and whipped up some cream with some sugar and frosted many layers over it. Then I went to Whole Foods and purchased some overpriced organic air dried apple chips and voila! It’s like the deformities are not there. It’s like the magic of make up and Photoshop on the days when I don’t look my best.
The cake itself is delicious but if it looked like a cake that was made by a seven year old who’s just a bit slow, then it wouldn’t have been as wow I think. Because it is a wow cake. Yes, that is my adjective of choice. It is, as many of my friends and colleagues have contested, the best damn apple cake they’ve ever had.
I can’t really take any credit for it as it was only light adapted from Smitten Kitchen.
Makes one really large 10″ (25cm) bundt tin
Adapted from Smitten Kitchen
6 apples, use a variety of whatever you can find
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp baking powder
1 tsp salt
235ml rapeseed oil (vegetable oil and sunflower oil also work)
60ml orange juice
4 large eggs
Optional cake decoration:
300ml double cream
Heat oven to 180C and grease and flour a bundt tin.
Peel, core and chop apples into 1 inch chunks. Toss with cinnamon, sugar and nutmeg and set aside.
In a large bowl, mix together the flour, baking powder and salt. In another bowl, whisk together the oil, orange juice, sugar and eggs. Mix the wet ingredients into the dry one.
Pour half of the batter into the prepared pan and spread half of the apples and their juices over it. Then pour the remaining batter over the apples and put the remaining apples in.
Bake for about 1 and a half hours or until a tester comes out clean.
LEAVE THE CAKE TO COOL COMPLETELY. Before inverting the cake.
Whip cream with sugar until stiff peaks form. Spread over cake and dot with apple chips.