The “wet ingredients” in cake recipes are generally those that have moisture. Sugar is often listed as a wet ingredient, too, even though it isn’t actually wet. The wet ingredients are usually mixed first in a large bowl. The dry ingredients are mixed separately and added later. It’s important to follow instructions regarding the texture of the butter in cake recipes. If you use melted butter where softened butter is called for, the cake could come out flat. [14] X Research source In this case the recipe calls for softened butter. You can plan ahead by setting the butter out while you get the rest of the ingredients ready, so it has time to come to room temperature.
Check the cake’s progress every so often to make sure it doesn’t burn. However, you should do this through the oven window instead of opening the oven door, which reduces the temperature inside the oven and can increase the bake time.
To keep the apples from sinking to the bottom of the bowl, toss them in flour before adding them to the batter. [31] X Research source
Serve the cake with whipped cream, if desired. [34] X Research source
Add a little flour to the pan, rotate it to ensure it adheres evenly, then shake and dump out any excess flour and set the pans to the side.
Resist the urge to open the oven door during baking, as the heat will escape and may cause the cake to cook unevenly. If applicable, turn the oven light on and view through the oven window.
Let it cool completely before decorating since the heat will melt frosting and icing. Frost and decorate as desired.
