Apple...Bread Pudding?

Every year my dad gets a box of these apples as a holiday gift.



Too bad the rest of my family tends to think of them as some sort of punishment. Why is that? Because what are we supposed to do with 50lbs of red golden delicious apples? They look really pretty, but they are not the best tasting thing you've ever had.

So, on the morning of the 25th, my mom was deciding what desserts she was going to make (yes, that's desserts, plural), and my dad said, "Why don't you make something with apples." We had tried to make apple pie with these bad boys one year, and the result was less than satisfying. But, I remembered that SK has an entire section of her blog dedicated to apples, so I figured I could find something useful there.

In the end, I settled on Deb's mom's apple cake. She is right. This cake is very moist and incredibly tasty. I dare say this is the best thing we've ever done with our annual inundation of apples.



Why then, did mine turn out to be more of a bread pudding (hence the casserole-like pan)? Well, there are many possibilities. Here are the two most probable. First of all, I used 6 apples like the recipe called for (heck, what else are we going to do with them) even though these apples weigh about a pound each. The result was a greatly extended cooking time.

Second, and I only realized this after I went back to the SK website to make this post, I mistakenly tried to flip the cake out of the tube pan instead of serving it upside down like the picture shows. The result? Well, the cake fell apart at the middle apple layer. And because I couldn't very well fix this problem with frosting, I decided to put the cake in a different container. At the time, I decided I would only repeat this recipe in a container like this to begin with. But now that I see that I was never supposed to flip it out of the pan to begin with, I think the tube pan method will produce a very manageable, delicious, and pretty cake.