FOOD NEWS
What's The Best Varietal To Choose For Your Next Apple Cake?
By Molly Wilson
There are over 7,500 varieties of apples with incredibly distinct flavor profiles, textures, and uses, so it's important to choose the right kind when baking an apple cake.
First and foremost, you've got to consider the texture. Apples used in baking should be firm and crisp, with enough heartiness of structure to withstand heat and not turn to mush.
Many recipes call for folding in apple slices or pieces, and you want the fruit to retain some of its texture. If you opt for pureed apples, try to avoid adding excess moisture.
Granny Smith, Pink Lady, Honeycrisp, Jonagold, Winesap, and Rome work well. Golden Delicious and McIntosh are less firm and better as pieces or puree rather than slices.
It's important to consider your recipe when choosing the sweet-tart ratio of the apple variety. If your cake has a lot of sugar, use a tart variety like Granny Smith or Pink Lady.
If the recipe uses a lot of spices, like cinnamon or nutmeg, a sweet, strong variety like Braeburn won't be overpowered. You can also combine multiple varieties for optimal flavor.