apple spice bundt cake

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I finally made the apple spice bundt cake. It's a good thing it is so delicious as it took me quite a long time to put it together. Part of the problem is that other than ginger, my spices are purchased whole and I grind them fresh. I had previously recorded the weight per volume of ground cardamom and black pepper but for all the others I weighed the volume of ground spice used in the recipe so that next time I can weigh out the correct amount of each whole spice and grind them all at once. Also, due to the stiffness of the batter, I had a lot of trouble mixing in the nuts, apples, and ginger. I finally resorted to a flexible bowl/bench scraper and sort of folded it repeatedly in a large bowl. Did others have similar difficulty? Any reason that the nuts, apples, and ginger shouldn't be added before the flour?

 
If that's the cake from Alton Brown...

.... I would not add the nuts before the flour, as the cake batter needs to be properly incorporated, and the nuts and fruits will be added once the batter is done mixing. It would probably compromise the structure of the cake if you try to add the flour after all those bulky ingredients.

it is really a very thick batter, but all ends in a happy ending

smileys/wink.gif

 
It was stiff, but not abnormally so. I like to keep a bit of flour out to coat nuts and

extras, but I still fold in at the end. Adding the apples before the nuts thins out the batter a tad.

I use a 16" SS bowl for batters with final add-ins. Or to add the dried fruit to baked granola. Just makes it easier on my wrists to have a wider space to work in.

Also the bowl fits down into the deep side of my sink so that makes it easier too.

 
Very stiff batter, but like was said, it is awesome. I ground up a bunch of the spices and keep

them tightly sealed so when I make it again, the process will be easier. I don't think the spices will be compromised that much to make a difference, as long as I use them within 30 days.

 
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