After Apple Picking
Cider-Glazed Apple Bundt Cake
A Bundt pan is a practical vessel for baking a moist cake, such as our Cider-Glazed Apple Bundt Cake, because the central hole allows heat to quickly reach the center of the batter, which would remain dense and underbaked by the time the exterior was cooked through if baked in a conventional round cake pan. We also wanted more apple flavor in our cake, but simply adding extra apples made the crumb soggy and dense. We limited the apples to 1 1/2 pounds and bolstered their flavor with a reduction of apple cider mixed into the batter, brushed onto the warm exterior of the baked cake, and stirred into an icing. Minimizing the amount of spices allowed the apple flavor to shine.
Easier Apple Strudel
by Lan Lam
Apple strudel, a marriage of flaky pastry and just-sweet-enough raisin-studded apples, is ideal for dessert, with afternoon coffee, or even for breakfast. No wonder it’s an everyday favorite all over central Europe.
And yet making strudel, at least the traditional way, is not at all simple. To create the swirl of delicate pastry, you start by stretching a piece of dough the size of a brick until it measures well over 4 feet long and 4 feet wide and is so thin you can read a newspaper through it.