Easiest Ever MOIST Apple Cake

This cake doesn't need cream or ice cream because it is so moist, but I wouldn't turn it down! 1. Use white or loosely packed brown or light brown sugar. Not dark brown sugar and not raw sugar. 2. Use Granny Smith or tart red apples, but not extremely sweet apples. Also, do not use canned apples for this because the juice in the can makes this cake less moist. Also do not be tempted to grate the apple instead of chopping it - I tried that and again, that too made the cake less moist. 3. My easy way of lining cake pans - see beginning of the Easy Chocolate Fudge Cake video. 4. This is a reader recipe, from the lovely Dorothy in Tennessee, US. By popular demand, here is the original recipe! It is made for a bundt pan. Follow the directions of the recipe but use these quantities and make it in a bundt pan. 5. Cups and teaspoons are slightly different in size between some countries. For most recipes on RecipeTin Eats, the difference is not large enough to matter or is relative throughout the recipe.

The idea of marbling two different colored batters into a cake originated in nineteenth century Germany. Marble cakes made their way to America with German immigrants before the Civil War. Originally the cakes were marbled with molasses and spices. Here is my recipe for marble cake, which has become a family favorite over the past few years. I flavor my marble cake with almond extract as a nod to the classic German Jewish recipes. In a slightly modern twist, I also add dry instant vanilla pudding mix to my batter. This little trick is a fantastic way to add moisture and flavor to your cakes; it also helps to thicken the batter, which provides the perfect texture for marbling. Be sure to use instant pudding mix, not cook-and-serve; just sift it in dry with the flour. It creates a wonderful texture and locks in moisture so the cake doesn’t dry out as quickly. It also gives a lovely vanilla essence to the batter, which blends nicely with the almond extract. MY white cake recipe is similar to this one. I agree this recipe is pretty good for a made-from-scratch cake..the only kind I make, by the way. But MY recipe, which I tweaked from others over the years, uses half butter and half vegetable oil, and uses buttermilk instead of plain milk. The cake turns out incredibly moist, and has enough butter to give it the rich flavor. I have found that the downside of using a recipe with all butter is that the moistness is only optimal when the cake is devoured by guests in one sitting. Cakes made with a combination of butter and oil seem to store better and stay moist. Ellie Cartwright - can you tell me what mixing method you use, Do you cream the butter and sugar, then add eggs one at a time, then alternate dry and wet, ending with dry, I have never made a cake with both butter and veg.

I have made this into a 4 layer cake (had to make several batches) and people raved about it. You have to know how to make cake from scratch - it's not as simple as one would think. I've made a lot of cake and learned from trial and error - this recipe is a keeper. I have been testing white/yellow cake recipes over the past month and this is by far the best one I have found. I used 1/2 tsp butternut flavoring and 1/2 tsp vanilla. The butternut flavoring tinted the cake a little yellow, but it really enhanced the flavor. I used a Meringue Buttercream icing which complimented the cake perfectly! This is definitely a keeper! I used this recipe in a strawberry shortcake cake and everyone loved it. My neighbor said it reminded him of his grandmas cake. It almost tastes like a sweet cornbread, but way better! But muffins like these healthy carrot cake muffins have a special place in my heart. Especially for breakfast. Am I the only one that rolls out of bed and wants something sweet to wake up my tastebuds, My husband is completely the opposite. And then he’ll proceed to ‘breakfast dessert’ as he calls it. He’s so kooky and I absolutely adore him. There’s just something about a warm muffin. The sweet scent of bread. The way the heat radiates out of the paper lining. I’m easy to please; I’d take one that came in almost any flavor. Be it chocolate, lemon, blueberry, or banana. Thank goodness I’ve never been forced to make such absurd decisions. It’s been 3 years since I originally posted this recipe and it was time we updated the pictures. It worked out quite well as I always make these muffins in springtime around Easter. I’m calling them ‘healthy carrot cake muffins’ because they’re made with half whole wheat flour and less sugar than traditional muffins. And friends, when I say these muffins are SUPER MOIST I mean it. I know, I know that word. But really, wait until you crack one open and take your first bite. They’re soft, fluffy and not a dry crumb in sight. These carrot cake muffins are absolutely perfect. Straight forward and super simple too. A whole heck of a lot better than the stale coffee shop version, perfect! And I don’t say things are perfect that often.

1. Preheat the oven to 160 C. You can also heat it to 170 C depending on your oven. 2. Sieve flour, baking powder and salt. 1. Make sure butter is soft but still cold. Beat together sugar and butter until light, pale, fluffy. 2. Add vanilla extract and 1 egg at a time and beat until creamy. 3. Add the other egg and beat until creamy. 4. Add the sieved flour, salt and baking powder. 5. Adding milk in 2 batches, mix the flour until smooth. Do not over mix it. 6. Add banana puree and mix until just combined. 7. Pour the batter to a lined cake tray and knock it against the counter a few times. Bake for 25 to 30 mins if using a 8 by 8 square pan. If using a different size pan, then the timing varies. 8. A skewer/ tester inserted in the center of the cake comes out clean when the cake is done.. 1. Melt butter, beat eggs lightly. 2. Whisk together milk, sugar, banana and melted butter. You are going to love this easy Pineapple Cake recipe! One of my readers entered it in a baking contest, and it won second place. It needs no frosting, though it’s amazing with freshly whipped cream. This pineapple cake is soft, moist, eggy and delicate. When I first began making layer cakes, I was a nervous wreck. They used to scare me to death because I was always worried about messing up. But overtime with patience and practice I grew more comfortable with the process. Now, I actually love preparing layer cakes with buttercream (especially my chocolate espresso layer cake). However, layer cakes can take a long time to put together. Sometimes I just want some to eat some cake, you know, This pineapple cake recipe is fast, easy and wonderful. It’s eggy like a pound cake but with a softer texture similar to butter cake. I love it so much that it ultimately wound up in the dessert chapter of my cookbook, The Gourmet Kitchen. Don’t let the cracks on top fool you; the cake is incredibly moist.

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