Seasoned cooks are able to glance at a recipe and figure out quickly that something is missing — such as no flour in a cake.
That attention to detail happened following the publication of Autumn Apple Cakes in the Sept. 23 column. One reader made her inquiry, noting if she used all the water called for, it might be more of a smoothie than a cake. Other readers had similar comments and asked for clarification.
Indeed, I had omitted the four cups of flour that would make the difference between cake and smoothie. The recipe is repeated this week, and is accompanied by other ideas for using fresh apples. Thanks to eagle-eyed recipe readers for being in touch.
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Autumn Apple Cakes
4 tbsps. honey
1/2 tsp. vanilla extract
2 3/4 cups water
1/4 cup unsweetened applesauce
1 egg
1 cup fresh diced apple
1 tbsp. baking powder
4 cups flour
ground cinnamon
Preheat oven to 350 degrees F. Line a muffin tin with paper cups.
In a large bowl, mix honey, vanilla, water, applesauce and egg.
Mix baking powder and flour in a separate bowl. Then slowly stir the flour mixture into the honey mixture. Blend well. Fold diced apples into mixture.
Spoon batter into muffin tins. Lightly sprinkle with cinnamon.
Bake for 60-75 minutes or until a toothpick comes out dry. Do not over bake.
Cool completely on a wire rack then remove paper cups from muffin tin.
Store in cool, dry place, covered. May be frozen.
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Texas Apple Cake
3 cups pastry or cake flour
1 tsp. baking soda
1/2 tsp. salt
2 tsps. cinnamon
1 1 /4 cups vegetable oil (not olive oil)
2 cups sugar
1 large egg
3 cups grated apples
2 tsps. vanilla extract
1 cup finely chopped walnuts, optional
Grease and flour a bundt pan. Preheat oven to 325 degrees F.
Sift the flour and baking soda, salt and cinnamon. Set aside.
Beat the oil with the sugar and egg until creamed. Fold in the flour mixture alternately with the chopped apples and vanilla. Add walnuts if using.
Turn into the bundt pan and bake about 75 minutes until a toothpick comes out clean. Remove from oven and cool in pan for 10 minutes before turning out and setting on rack. While still warm, dust with sifted powered sugar. Cool completely before slicing.
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Applesauce
6 medium apples, peeled, cored and chopped
1/3 cup water
2-4 tbsps. sugar to taste
1/2 tsp. cinnamon
1/4 tsp. nutmeg, optional
Combine all ingredients in saucepan and bring to a slow boil. Cover, reduce to simmer and cook about 15 minutes until apples are tender. Uncover and cook another five minutes.
Mash apples for chunky consistency or use an immersion blender until smooth. Serve warm or chilled.
May be frozen or put into sterilized jars then processed for 15 minutes in a hot water bath.
Joyce Walter can be reached at ronjoy@sasktel.net
