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October 22, 2006



The fact that it's a third gone is all the endorsement you need for that recipe.


Good evening,

your super moist apple cake sounded so delicious I had to try it. Unfortunately I don't think that I got it right.

I tried making it twice and both times the batter "curdled" or separated into phases around the time I added the milk and flour mixture. All my ingredients were at room temp, so I don't think this was the problem.

I followed the recipe exactly as posted, except that I substituted the cup of cake flour with 1 tbsp corn starch + balance of all purpose (which is a substitution I used in the past without problems).

I have a few questions:

1 - Did you really crem the butter and sugar for as long as required? I wonder if I overbeat...

2- Did your batter curdle or was it smooth?

3- The resulting cake was more like a steamed pudding or bread pudding than a cake - is that what you also got or did you get something closer to a cake?

Any tips would be helpful!

Thanks much,



I can't imagine what went wrong! I've asked my friends over at CooksTalk (who are much more experienced bakers than I), so maybe one of them can figure out the problem.

I am not a very proficient baker, so I did follow the recipe EXACTLY. I did cream the butter and sugar for the required duration. My batter did not curdle at all. The cake was indeed cakey, although I had to bake it a little longer than suggested, probably because I used too many apples.

I'll let you know if I figure out anything else.

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