Cake help: burnt on bottom and raw in the middle
Posted: 16 July 2013 07:19 PM   [ Ignore ]
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I recently tried a Jewish Apple Cake recipe for the first time. It was the very basic Jewish Apple Cake recipe that’s so common, baked in a standard nonstick tube pan.

The flavor was amazing, but the cake was badly burned - as in black - on the bottom, and still a bit raw inside.

Can anyone offer any suggestions?

Thanks!

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Posted: 17 July 2013 06:08 PM   [ Ignore ]   [ # 1 ]
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Thanks for your responses!!

I will certainly turn the oven down a bot next time I try the recipe.

Yes, the tube pan was nonstick. Could that have been part of the problem?

The recipe is in the link below. It was so delicious, I really hope I can perfect it!

http://smittenkitchen.com/blog/2008/09/moms-apple-cake/

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Posted: 18 July 2013 10:43 AM   [ Ignore ]   [ # 2 ]
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Two more factors i’d investigate…..were the fruit too cold? Did you preheat your oven?

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Posted: 18 July 2013 11:29 AM   [ Ignore ]   [ # 3 ]
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Hi and thanks again for the input!

The apples were room temperature, and yes, I preheated the oven.

Part of the problem was that the cake was still a bit raw on the inside…if I lower my oven temp, I’m thinking it won’t burn on the bottom, but I’m concerned that I’ll get an even more undercooked inside…

Any thoughts?

This is a great forum—so glad I found it!

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Posted: 18 July 2013 03:05 PM   [ Ignore ]   [ # 4 ]
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Thank you, Freshkid, for taking the time to analyze the recipe and provide some tips.

I am making a note of your suggestions…regarding the additional egg, the additional liquid and the baking powder.

Very much appreciate your help!

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Posted: 22 July 2013 10:37 AM   [ Ignore ]   [ # 5 ]
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Very interesting, Gene! Makes complete sense. Now I understand.

Thanks!

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