HONEY CRISP APPLE FREE

If you would like to remove the whole cake before slicing and serving, line with parchment paper, making sure there is enough overhanging on at least 2 opposite sides to remove the cake. If you need to keep it longer, go ahead and cover it more tightly and keep in the fridge. You’ll want to loosely cover leftover cake and keep it at room temperature for 2-3 days. It keeps the cake moister, longer and also creates a wonderful texture.

I like extra virgin olive oil for its ease and lack of flavor. You can use butter, but you’ll need to make sure it’s softened to the point of almost being melted. You’ll just want to end up with 3-4 cups of small apple chunks from peeled, cored apples.Ĭan I use butter instead of oil in this cake?

HONEY CRISP APPLE FREE

Now, I have not (yet) tested these changes, so be sure to check for doneness with a temperature probe (190-195F) or making sure the center springs back when you touch it.ĭefinitely! Feel free to use your favorite baking apples – Granny Smith, Braeburn, or any combination of apple varieties. If you want to use a 9″ square pan, I would raise the temperature to 375F and reduce your time to 40-45 minutes, as outlined by The Food Network Kitchen. A 9″ Round pan has similar area to an 8″ square pan, so you could bake it in roughly the same amount of time and at the same temperature (350F, around 60 minutes) Just make sure it has 2- or 3-inch sides. Questions you may have about baking Apple Crisp Cake:Ĭan I bake this in a 9″ square pan? Or a 9″ round pan?

Add 2nd layer with remaining ingredients bake.

Mix wet ingredients into dry – there will be some lumps.

If using the optional drizzle, mix that up and drizzle at serving time.

Cool 15-20 minutes before removing from the pan.

It’s a thick cake, as it bakes up to the top of the 8x8x2″ pan. I tested it several times around 45 minutes and beyond, and it was very soft in the middle.

Bake! In my oven, this cake took about 65 minutes to be done, meaning the internal temperature near the middle of the cake was 190F.

Then, the rest of the batter, rest of the apples, rest of the crumble.

Layer the ingredients in the following order: In your prepared pan, spread: Half the batter, 2/3 of the apples, 1/3 of the crumble.

Mix just until the ingredients are combined. This is your cake batter, so don’t overmix. DON’T WORRY! It all smoothes out when you add the eggs and sugar. When mixing the EVOO with the olive oil, it may look a bit curdled. They all go in a big bowl, where you’ll whisk them together. Squeeze some lemon juice over them, add a bit of sugar, mix, and set aside. Pieces should be chopped small for even baking. Melt the butter, add the vanilla, then pour that mixture into the dry ingredients and mix with a fork until all the ingredients are moist, and you see clumps of varying sizes. You’ll just whisk together the dry ingredients. Some things you may need to make this recipe: Be assured, this is at NO EXTRA COST to you, but it helps offset costs of this blog. I’ll have a bushel or two myself.Īs an Amazon Affiliate, I may earn a small commission if you were purchase products by clicking on links on this page. So thank you, University of Minnesota, for creating the perfect expensive eating apple. Also, they were bred for superior eating, not for shipping or storing. They also produce better fruit when the trees are less populated with fruit, meaning fewer fruits per tree. (I like buying them at Trader Joe’s where they are priced by the apple instead of by the pound.) According to Wikipedia, Honeycrisp blossoms are self-sterile, meaning a Honeycrisp needs a different variety to pollinate the the blossom. Because, unfortunately for apple lovers as well as apple growers, they are difficult and expensive to produce. That’s the reason why they are “mostly” perfect. Now, if you’ve ever bought a Honeycrisp or two, you know they don’t come cheap. And you know what? They are great baking apples, too!

But, usually, this time of year, I have my favorite eating apples on hand. I used to bake with a combination of Granny Smiths and Braeburns, and truth be told, I still do, because I can be old school like that. Best eating apple compared to all the others – a crispier crisp, a sweeter sweetnes, a tangier tang, and juicier juice! It truly doesn’t get any better. I’m talking about apples, people! (This time, anyway.) Specifically, the best apple there is (IMHO): the Honeycrisp! It’s truly the (mostly) perfect apple.

I’m not talking about things personal or existential here. You know how when we know better we do better? I like to think that applies to all areas of our lives.

Honey crisp apple