Gay or Barbara Re: Greg's Lemon Apple Cider Cake

C

cynupstateny

Well-known member
Just did the apples and they really didn't absorb all the liquid. It's thick, but I hate to put the rest of the cake together and waste the ingredients if I'm starting out wrong.

Did it all absorb for you?

I burned my finger tasting the cider caramel, too. Couldn't wait for it to cool

 
Apples are cooling and they look shrivled. Seriously considering junking them.

And my finger has blistered.

Is it time to step out of the kitchen?

 
Cyn, I just cooked them til most of the juices were gone. It ws a bit longer than the recipe stated

Is that any help at all?

 
The recipe says that the cider caramel "clings" to the apples. My apples are sitting in a pool.

Whaddya think...junk it and try some other time?

 
I don't know how it looks, but it sounds delicious... Any way of salvaging in parfait/crumble form?

 
Cyn, Just saw your post and sorry you had such a hard time with the recipe. Could it have been

the variety of apples?

 
My first thought was the sugar in the cider. Depending on how much is in there...the caramelization

may occur sooner...meaning the apples won't have time to soften before all the water is evaporated.

Sounds like the two steps (reduce cider/ soften apples) might work better if done separately...and then merged. That way, if the timing doesn't match (ex: cider takes longer to reduce) it won't impact the finished result.

 
Just cut the cake. Lemony almost creamy and the caramel apples softened in the batter. Not my

favorite cake but it's good. Taking some to friends tomorrow

 
Cyn, I am sorry you had such struggles with this cake! I hope your friends will

enjoy it enough to make the work worthwhile for you! We loved it and there is only a tiny little piece left......

 
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