We are now baking from a New Book at "The Cake Slice" (like us on facebook here) ... it wasn't easy to let go of the amazing book Vintage Cakes by Julie Richardson but it had to be done... We choose a different book every year and then we vote on a cake each month... so... I am about to reveal our new book that we'll be using from now until October 2014... ready? - Drumroll -
We all vote each year for a different book and this one was a winner based on the reviews, etc.... When I (and some of my fellow bakers) received it ... I must say we were a bit disappointed to see that it doesn't have many pictures, the whole "look" of the book, especially the way the recipes are put together seems very old fasioned... BUT... we are not giving up on it... I think there must be a reason why this book has pleased so many people for so long and Carole Walter is definitely known for her desserts and wonderful cakes... So.. our first Cake is the "Applesauce Spice Cake" and here's my experience with it:
- Making this cake was a delight, the batter was rich and fluffy, the aroma of the spices and the apples flooded my kitchen! I couldn't wait to have a taste of it!
- The book specifies that the baking time for this cake is from 55-60 minutes. Thankfully I was in a hurry so I kept checking on the cake, which was ready at about 34 minutes (and actually looking a bit too browned)
- I got scared it could be overbaked (nothing better to ruin a cake than overbaking it!) so I didn't want to leave it in the pan for the recommended time to cool off because I knew it would continue "cooking" with the heat IN the pan so I forced it out of the bundt pan right away which resulted on big (BIG) pieces of cake getting stuck to the pan! I wanted to ... CRY!
Doesn't look as bad as it could've looked -sigh-
- I managed to get the pieces unstuck and kind of put them back on the cake, making it look as "good as possible" it still didn't look pretty but the delicious Brown Sugar Glaze on top of it definitely helped things.
- We loved the cake! Just loved it... Especially hubby! I decided to go for cubed granny Smith apples which I think was key to add some freshness/tartness to this cake, the grated lemon rind also helped brighten the rest of the flavors.
I also want to mention real quick that we have new members in our group (and even 2 returns)! We accepted people that would join and I am so excited to see how they enjoyed this first cake! If you'd like to join us stay tuned! We'll be opening another window of opportunity in the middle of our baking year around February/March and then another one at the end (around September).
© Paloma K.