What is the secret to baking a moist cake?

10 WAYS TO MAKE CAKE MOIST USE THE CORRECT TEMPERATURE AND BAKING TIME. Consider lowering your oven temperature slightly when baking a cake. ... USE VEGETABLE OIL. ... USE BUTTERMILK INSTEAD OF MILK. ... ADD INSTANT PUDDING MIX. ... ADD MAYONNAISE. ... USE SIMPLE SYRUP OR GLAZE. ... USE CAKE FLOUR. ... DON'T OVERMIX. More items...

Can you use eating apples instead of cooking apples in a cake?

You can use any eating apples that are in season, or any that you have to hand , but my favourites are Cox's Orange Pippins and Braeburn apples for flavour.

What is the main ingredient that makes a cake moist?

Add Vegetable Oil . While butter will give you the best flavor, vegetable oil will make your cakes moister. I use a combination of salted butter and vegetable oil in all my cake recipes to get the most flavorful and moistest results. Vegetable oil stays a liquid at room temperature, while butter solidifies.

What do bakers do to keep cake moist?

Use Your Ingredients Wisely Choose Fresh Leavening. ... Opt For Full-Fat Dairy. ... Reach For The Right Flour. ... Don't Double Down. ... Use Eggs And Butter At Room Temperature. ... Measure Accurately. ... Avoid Over Baking. Apr 5, 2024

What 4 apples are best used for baking?

Which apples bake best? For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin .

Should you peel apples before baking?

Unpeeled apples will add a bit of color and texture to your pie, but they may prevent the apples from melding together when baked. Peeled apples will give you a delicately soft pie with no tough surprises, but some people argue that you lose the apple's nutritional value once the peel is removed.

What are the best apples for baking apple cake?

According to New England Today, the best apples for baking are firm-tart apples, and firm-sweet apples . Firm-tart apples are apples like Granny Smith, Esopus Spitzenburg, Northern Spy, Ida Red, and Pink Pearl. Firm-sweet apples are Ginger Gold, Golden Delicious, Jazz, Jonagold, and Pink Lady.

What makes cake moist and not dry?

Adding extra wet ingredients like yoghurt or sour cream can really help your cake retain moisture, especially if you're cooking with chocolate which is notorious for drying out a bake.

What makes a cake mix more moist?

Add More Eggs To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for (save the egg whites to make these delicious meringues). For a lighter and more airy cake, use only egg whites (and save the egg yolks for crème brûlée).

Is butter or oil better for moist cake?

Why does oil give cake superior texture ? Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

What oil makes the moistest cake?

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

French Apple Cake (no rum) + Recipe Video - The Not So Creative Cook (2024)

I spent the whole afternoon trying to fix the silly mistake I did.

I tried disabling the email notification for the subscribers not to receive this post because I want to write an email myself using my personal/blog’s email address. Instead of disabling the notification alone, I have disabled the whole theme by deleting the whole code. Silly me! I really loved my previous blog theme, so I tried to fix it. Unfortunately, I am not very patient when it comes to fixing stuff. The easiest solution was to change a theme.

If you are seeing this, then my blog is working properly now. Thank goodness!

Now, let me proceed to this delicious cake…

A visit from a friend led me to this delicious cake.

A friend came to visit and brought some fruits including granny smith apples. I used to love granny smith apples and ate them as is, but I guess my taste buds changed. The apples were staring at me, begging me to notice them. Since granny smith apples are famous in making delicious cakes and other sweets, I tried my luck.

I found this delicious-looking French Apple Cake by Brown-Eyed Baker and I knew I need to make it soon. The only thing that I was afraid of was the word ‘French’ in the name of the cake. I am always having second thoughts about trying a recipe with such names (e.g. Swedish, French, Italian, etc.) next to the actual name of the dish. Am I making sense? I am scared not too make everything right and disappoint people (always a negative thinker, ha!).

I am glad this cake turned out exceptional. I was expecting myself not to be successful on this one coz (1) I placed the batter in a regular baking pan (meaning >> smaller than the required springform pan) coz I completely forgot that I own a springform pan. I mean how could you forget?? Do you ever?? and (2) I didn’t trust myself enough.

Ahhh… it was such an amazing feeling when I saw the cake came out from the oven. I nearly cried (tears of joy, of course). Looking at the cake did not overflow and I didn’t have to do scrubbing – that’s something that could give you tears of joy.

The cake is so moist, creamy, sweet and tangy at the same time, and so so divine! To be honest, I didn’t want to share, but I might get sick if I eat the whole thing all by myself. 😀 I am so sure I’d be making this again.

I’ve shared a recipe video on my YouTube channel. If you have time, I would really appreciate if you give it a thumbs up (if you like, of course) and subscribe to my channel. Thanks a bunch!!

French Apple Cake

An apple-based cake that also tastes like a pie. It is moist, sweet and delicious.

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Cooling Time 3 hours

Total Time 4 hours 30 minutes

Servings 8

Ingredients

3granny smith apples
1tsplemon juice
130 + 16g(1 cup + 2 tbsp) all-purpose flourdivided
220 + 14g(1 cup + 1 tbsp) white sugardivided
2tspbaking powder
1/2tspsalt
1egg
2egg yolk
250ml(1 cup) vegetable oil
250ml(1 cup) whole milk
1tbspvanilla extract
Powdered sugarfor dusting

Instructions

Preheat the oven to 350 F. Prepare a 23cm round baking pan with parchment paper. Grease with cooking spray. (It is preferable if you use a springform pan so it will be easier to remove the cake. I forgot that I own one (boooo!!) so I used a round baking pan.)
Peel your apples. Cut into wedges and slice into about 1/8 cm each. Place in a bowl or shallow dish. Microwave on medium-high for about 3 minutes or until soft, but not mushy. Add lemon juice and mix. Set aside to cool down.
In another bowl, add 130g (1 cup) of flour, 220g (1 cup) of white sugar, baking powder and salt. Set aside.
In another bowl, add milk, oil, whole egg, and vanilla extract. Add dry ingredients to this wet mixture and stir to combine well. Take 1 cup of this mixture and place in another bowl. Set aside.
To the remaining batter, add 2 egg yolks and mix to combine. Gently mix the apples and transfer to the prepared pan. Set aside.
To the bowl with 1 cup batter, add 16 g (2 tbsp) of flour and mix to combine. Pour this mixture over the batter in the baking pan.
Evenly top with the 14 g (1 tbsp) white sugar.
Bake for 1 hour & 15 minutes or until atoothpick inserted in the middle comes out clean. Make sure to turn the pan halfway through baking.
Remove the pan from the oven and let the cake cool in the pan for 30 minutes. Run a knife on the edges and transfer the cake to a cooling rack. Make sure to move the cake carefully as the cake is still soft. Cool completely for about 2-3 hours.
Sprinkle the top of the cake of powdered sugar before serving.