German apple cake
First, let me say the cake was delicious. I cook it at 350° for 45 minutes and it was done, however, why did my apples all sink to the bottom?
First, let me say the cake was delicious. I cook it at 350° for 45 minutes and it was done, however, why did my apples all sink to the bottom?
Comments
Hi Elaine - In order for the batter to hold the weight of the apples, I would ensure that the total weight of the two small apples called for in the recipe equals exactly 12 ounces. I would also ensure that the slices are as thin as possible (ideally, 1/8-inch thick) so there aren't any thicker, heavy slices that could sink in the batter. Hope that helps! Best, Lynn C.