Hi

I made an apple cake for my husbands birthday yesterday, well, he started it and I finished it.... It was cooked in a fan oven at about 170C in a 24 cm tin. Hubby doubled the ingredients because he said the tin was far bigger than the recommended 20cm in the recipe. Anyway, we baked it for about 45-50 mins and we tested it with a cocktail stick and it came out clean. So we took the cake out of the oven and left it in the tin to cool down a bit. When we turned it out 1hour later, the cake was soggy in the middle, it looked completely uncooked. WHY is this as when we tested it, the stick came out clean? I bet Jennifer 264 would know.... Jennifer?

Sorry didn't see this one till Essex Girl nudged me in this direction. I wonder what recipe you used? and what sort of apples? I tend to use Cox's for baking because they are not too juicy. Having said that I have an Apple Crisp cake recipe I have used forever which uses 1 large Bramley.
Apple Crisp Cake.
4oz SR flour
1/2 level tsp cinnamon
pinch nutmeg
2oz butter
2oz caster sugar
1 egg
3 tablspns milk
1 large cooking apple
Topping
1/2 oz caster sugar
1/2 oz flaked almonds
1/4tsp cinnamon
1/2oz butter.
7"tin, Gas6
Sift dry ingredients into bowl, rub in butter till breadcrumbs. Stir in sugar, beat in egg and milk to make a thick smooth batter. Add apple slices and turn into greased tin.
Mix almonds sugar and cinnamon together and sprinkle on top of cake. Dot with tiny dabs of butter.
Bake oven mark 6 about 30-40 mins. Feel the centre if spongy and golden, usually done.
Cocktail stick is a bit iffy with a "fruity " moist cake because of the moistness.
My mum taught me to "listen " ato a cake.. if you put it to your ear,- not too close- and you can hear bubbling or hissing it isn't done! put it back for a little longer.
Any use??

Yes, it was to me jennifer.I made your cake yesterday morning.We had it warm with single cream poured over for "afters" it served 4, and I've just eaten the last slice. It was really lovely.Next time I shall double the ingredients for the cake, and when cold, slice in half and fill with whipped up double cream.I shall see if I can buy some blackberry jam to spread in the middle as well. 10/10

That sounds lovely, I am a blackberry fan too. This cake was from my really really old recipe book I have had since I was a little girl. I used to write in fountain pen then, and a lot of the recipes are so worn and splashed I can hardly make them out. But, they are recipes I know work most were my mums, or school ones.

Thanks Jennifer, I'll give it a try. I don't seem to be getting any email reminders when replies come in to my posts which is very irritating. I'll most definitely give it a go in the next 2 weeks and let you know how it turns out. I think the original recipe I used was a Josceline Dimbleby one from an old red sainsburys cookbook. I would have used gala apples as I don't like the tartness of cooking apples, or the fact that you need to add lots of sugar....