Dessert & Baked Goods » Molly's Buttery Apple Cake
Molly Siciliano shares a rustic Italian-inspired apple cake that's perfect any time of day. What amazed us most about this preparation was the quiet. No loud mixers. No intricate gadgets. Just pans and spoons, stove and oven, and good old-fashioned stirring with a wooden spoon. The finished result is warm and buttery apples in a vanilla-lemon cake. Serve topped with ice cream or whipped cream. Or simply enjoy as is. Quietly. Thank you, Molly!
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Comments (1)
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Posted Wednesday, November 21, 2012, at 5:51 pm by Racheloc:I found this same recipe in an Italian cook book and I'm having such trouble with it. The preparation is simple enough, but when it comes to baking I can't seem to get it right. I set the oven to the right temperature but after just ten minutes the entire top is dark brown and the rest is still runny. I put tin foil on the top and bake it for the remaining time and it's still runny. I end up baking an extra fifteen minutes and it's still not completely done but I have to peel off the dark crust on top. That's happened each time I've made it. This time, I baked it much longer so it is no longer runny in the center, but I worry it might be dry now. I haven't cut into it or tasted it yet. Why am I having this problem and how can I fix it? The recipe makes it seem to simple. I think once I tweak the baking a little bit it will be great!
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