Here’s something you need to know.
I test every recipe that runs with my weekly column. I figure if readers take the time to read my column, I should include a recipe I have tried at home and can stand behind if there are any questions.
My column is published Thursdays. The deadline is Monday. I usually test the recipe over the weekend, write a rough draft on Sunday and give it a final read the next day before passing it on to my editor.
I did not, unfortunately, have time to make the Apple Cake with Butter Sauce recipe that ran with my column last weel. Making an apple recipe everyday messed up my schedule. I figured I’d make it Wednesday night, take a picture and no one would ever know the difference when the story (and my post) went live on Thursday.
So around 10 p.m. Wednesday night, I start baking. I soon realized I left a line out of the recipe: Pour into a greased Bundt pan.
I was too late to catch the mistake in the newspaper (the feature section prints early) but I was able to change the online version. I freaked out for a bit, then told myself it would be OK. I’d write a correction for Friday’s newspaper. Those who wanted to make the recipe would call me to check on what kind of pan to use.
Taking a deep breath, I began to mix the cake batter when I had my second freak out moment of the night.
I don’t own a Bundt pan.
That came as quite a shock to my husband, who is convinced I own every cooking and baking tool in the world. He asked if I needed one. I stupidly said, “Nah, I’ll use something else. It will be fine.”
Lesson learned. When a recipe SPECIFICALLY calls for a Bundt pan, use a Bundt pan.
My first attempt was baked in a 9-by-9 cake pan. It burned.
My second was baked in a mini loaf pan. It didn’t burn, but it was a mushy mess that didn’t smell the best.
I went to bed around midnight, pretty bummed. I wasn’t going to attempt the recipe again. Maybe it wasn’t the pan. Maybe it was the recipe. Maybe it was me. It wasn’t supposed going to happen – move on.
Then I got an e-mail from a reader Thursday mornin.
“Can you tell me what size pan to use for today’s recipe?”
I received a phone call with the same question. A few hours later, another e-mail arrived.
I told everyone to use a Bundt pan. I wanted to tell them more, but I didn’t know anything else. That’s when I realized I had to make the cake.
I purchased a Bundt pan, bought more flour and more apples, and went back to the kitchen. I watched a YouTube video on the proper way to grease a Bundt pan and the best way to fill it. I took a before photo of my cake and held my breath as it was baking.
I think I left it in a few minutes too long, as I forgot to set the timer, but it looked OK coming out of the oven. I let it cool, flipped it on to a plate and it looked like a Bundt cake. I made the butter sauce, drizzled it over the top and had a piece before making my family’s dinner.
I spent eight hours, $21.97 (on a new Bundt pan), and peeled 18 Granny Smith apples to make one apple cake with butter sauce. I hope any of you who decide to try this recipe have better luck with it on your first try than I did.
Just be sure to use a Bundt pan.
- 2/3 cup butter
- 2 cups sugar
- 1 egg
- 2 cups white flour
- 2 teaspoons baking soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla
- 6 Granny Smith apples, peeled and finely chopped
- Butter Sauce (see below)
Cream together butter and sugar. Add the egg. Add flour, baking soda, cinnamon, nutmeg, salt and vanilla. Mix well. Add the apples.
Pour into greased bundt pan.
Bake at 375 degrees for 40 to 45 minutes, or until a toothpick inserted comes out clean.
For the butter sauce, combine 1 cup sugar, 1 cup half and half, ½ cup butter and 1 cup brown sugar. Cook until it boils, then add 1 teaspoon vanilla. Serve the butter warm over apple cake.
Recipe courtesy of The Original Recipes of Bushnell’s Turtle by Ed and Sherri Zastrow