Apple fruit cultivation cake depends on the variety

To make a cake we should consider the apple variety if we want to have a crispy apple cake. The best apple fruit cultivation depends on how well-drained clay soils act in a depth of 45 cm and a pH of 5.5–6.5.

apple fruit cake

The soil must not contain hard substrates and moisture. Heavy clay or dense subsoil must be avoided. Which apple goes well with the pie? Bon Appetit says the best apples for baking are Jonagold, Honeycrisp, Braeburn, Mutsu, Winesup, Pink Lady (Cripps Pink), but they also often use Granny Smith. They mentioned some of the already mentioned apples that are crunchy and sweet and sour. Go ahead this weekend and make these two simple traditional baked fruit cakes. Ingredients

• 75 g of melted butter
• 1/3 cup brown sugar
• 200 g of dried apple slices
• 400 g of canned condensed milk
• 400 g apple pie
• 375 g of dried fruit
• 125 g of butter
• 1 teaspoon of cinnamon
• 1 teaspoon of baking powder
• 2 eggs
• 1 1/2 cups self-raising flour

Methods

1. Heat the oven to 160 °C. Grease it with butter and line a 22 cm pan, mix the melted butter and brown sugar and pour into the prepared pan.
2. Place 8-9 dried apple slices on top of the caramel at the bottom of the mold. Put it aside.
3. Finely chop the remaining dried apple. Add condensed milk, apple pie, nuts, 125g butter and cinnamon to a medium saucepan. Cook on low heat for 5 minutes, stirring constantly to prevent it from sticking to the bottom. Turn off the heat and add the baking soda. Let it cool.
4. Beat the eggs in a large bowl. Add the cooled fruit mixture and mix. Put the flour.
5. Pour the batter into the prepared pan over the caramelized apple rings. Bake for 40 minutes, then remove from the oven and cover with aluminum foil. Put back in the oven and bake for another 40 minutes, until a toothpick inserted in the center comes out clean. Smooth it with a knife between the pan and the cake, then onto a plate. Remove the baking paper, sprinkle with icing sugar and serve.

apple fruit cake recipe

The second one is Bramley Apple Pie that you will love. Bramley Apple Pie is a softer and lighter version of the regular pie. Filled with apples, dates, raisins and blueberries and flavored with citrus fruits and aromatic herbs. This gluten-free natural cake has a delicious creamy taste and is delicious with a cup of tea or a nice layer of cream. I have been making a version of this cake for years and it is always a pleasure to serve it to people who are amazed by its delicious taste. Cupcakes can unfortunately be underestimated, but this humble cake will charm even the most skeptics. You can enjoy it any time of the year, but the dark muscovado and spices make it a favorite in the colder months. Be warned though, this Bramley apple pie is absolutely irresistible and won't last long on the counter, the occasional bite is inevitable and encouraged. Its texture is much softer than the usual farmhouse or Christmas cake you are used to. However, this makes it an incredibly versatile cake as it can be served with tea or as a dessert with heavy cream. You like this recipe because:

• Bramley apple. There is a better boiling apple. Their delicious spicy taste and moist texture give the cake its personality.
• Naturally gluten free. This cake uses oats and ground almonds for a nice texture and flavor.
• Deliciously moist thanks to the crumbled bramley apple in the sponge cake.
• Lots of fruit. This cake is filled with everything from dates to blueberries.
• Well seasoned. The spices give a subtle taste, which is a great basic pleasure.
• Universal. You can dress the cake up for Christmas or keep it simple and serve it as an everyday cake with a cup of tea.

Ingredients:

• Butter. No salt at room temperature.
• Sugar. We use dark muscovado sugar for a delicious syrupy taste.
• Orange. Good warm citrus taste.
• Lemon. Spicy Lemon Scent
• Egg. Here we use a medium size, about 60g each. If you are unable to catch medium sized eggs, you can use a weighted amount.
• Bramley apple. You can use any baking apple, but bramleys provide an incredibly soft texture and a slight tartness.
• In your country. Use Medjool dates for their sweet caramel taste.
• Dried blueberries. You can switch to dried cherries or raisins.
• Sultans. You can switch to raisins or other dried fruits.
• Groats. You can buy oats or grind your own oats, which you can pulse in a food processor.
• Sliced ​​almonds. Chopped almonds are easy to buy, but you can make your own by blending whole almonds in a food processor. The texture is a little looser, but the flavor is stronger.
• Cultural material. We use both baking powder and baking powder for a fluffy crumb and good rise.
• Spices. We use ground cinnamon, nutmeg and cloves
• Salt. It brings out all the flavors.
• Canned apricots. This is to cover the surface of the baking cake to make it shiny.
• Almond flakes. They were originally added to the filling recipe, but the flavor they bring is the finishing touch.

Step by step instructions You can find full recipe instructions in the recipe tab at the bottom of this article.

1. Beat butter and sugar with orange and lemon zest until creamy.
2. Add the eggs, then the chopped apple and the dried fruit.
3. Mix the dry ingredients together then fold them into the batter.
4. Pour into a greased 8 inch round pan and bake for 50 minutes.
5. Spread the cooled cake with the melted apricot jam and sprinkle with toasted almond slivers.

how to make apple fruit cake recipe

Advice and troubleshooting

• Make sure the butter is at room temperature before using. Cut into cubes and let stand 20-30 minutes.
• Rub the muscovado sugar with your fingertips before adding it to the butter to dissolve the grains.
• Beat the eggs in a separate bowl before adding them, in case the egg scrambles and to prevent the shell from getting into the cake.
• Slice apple immediately before adding to pie crust. Thus, the apple does not darken if left standing too long.
• I recommend marking the slivered almonds before using them as decoration. Spread the almonds in an even layer on the hot pan and toast for 30 seconds, until the almonds are lightly browned around the edges. We remove them from the heat and pour them directly from the pan, so that they do not boil.

How to keep

• This cake will keep for up to 5 days in an airtight container at room temperature.

How to freeze

• Do not freeze with apricot jam or slivered almonds. Let the cake cool completely and wrap it in cling film and aluminum foil before putting it in the freezer. Keeps well for up to 2 months.
• Bring to room temperature before removing and finishing decoration.

How to do without dairy products

• Replace butter with your favorite vegetable substitute.

Maintenance Tips This Bramley apple dessert can be served in a variety of ways, depending on the occasion.

• Decorate with cream and decorate with a Christmas scene, such as this mince biscuit.
• Serve warm with cognac oil or rum cream.
• As a daily snack, serve with melted salted butter.
• After dinner can be served with a cheese plate. This cake pairs very well with a slice of spicy cheddar.