|The overnight cake going to the refrigerator last night|
|The overnight cake fresh out of the oven|
I noticed I had some apples that needed to be used in my refrigerator last week, so I decided to try one of the recipes on my Baking Project list - Apfelkuchen - this weekend. Apfelkuchen is a German dessert; the word translates to apple cake. Normally, this is a yeasted cake that contains - yes, you guessed it - apples. I have not worked with yeast as a component of cakes before, so I was entering new territory.
I decided last night to give myself an easy start by trying a non-yeasted apple cake that uses buttermilk and both baking powder and soda combined with an overnight proofing time to replicate the traditional yeast method. You can find the recipe here. I mixed it up and put it in the refrigerator yesterday evening. This morning, I pulled it out and, after a "warming" period, it went in the oven and started to smell glorious. This recipe was a big success for my personal tastes. If I was staying at someone's house and they offered this for breakfast, I would definitely be a happy guest! However, the apples are not a big part of the overall dish. The recipe specifies an overall volume to add, but not the size to chop the apples. I roughly diced them which used 1 1/2 medium sized apples, and a small piece of the cake only contains one or two pieces. So, not a recipe to use if you are looking for something that tastes strongly of apples.
|Adding my homemade vanilla to the yeasted cake|
|Apples spread over the yeast dough|
|The first piece out of the yeasted cake|
The second cake was a traditional Apfelkuchen - recipe here - I chose this particular recipe because of the comments that it had the same taste as Apfelkuchen that the reviewers had eaten in Germany. The apples are definitely more of a star in this cake. I thought the flavor combination was a little faint though - perhaps a bit more cinnamon or lemon peel might have punched it up a bit or even a switch to honey as the sweetener. It definitely tasted better cooler than fresh out of the oven; most cakes are the opposite in my experience. The yeast action seemed to work correctly - I had a good rise during the proofing time - but I was left a little unsure of the purpose of choosing yeast over other rising agents in this dessert. I'll need to do a little more research on this later to satisfy my curiosity. So, a bit of a mixed review on this one - the recipe worked great, but my personal taste reaction was "meh".
I am hoping to get at least one more cake (possibly two) made this weekend in an effort to push myself forward with my baking project. So ... off to the kitchen!