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“Overall, a good cake, but I prefer my pound cake to be a little lighter with more of a sponge texture.” “The sugar gave the exterior of the cake a nice crackly texture, especially along the ...
Heat the oven to 450 degrees. Line a baking sheet with parchment paper.?3 In a large bowl, using a rubber spatula, stir the sour cream with the rum.
Or opt for a recipe that already uses it, like the pumpkin sheet cake or the chocolate strawberry Nutella cake. Another tip for making perfect cakes at home: don't overmix!
For the apples: 8 medium Granny Smith apples, peeled and sliced. 1 cup sugar. 1 tablespoon all-purpose flour. ½ teaspoon cinnamon. ¼ teaspoon salt. ½ cup water
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
The strudel is then oven-baked, and served warm. Apple strudel is traditionally served in slices, sprinkled with powdered sugar. [6] In traditional Viennese strudel the filling is spread over 3/4 of the dough and then the strudel is rolled, incorporating the dough through the filling and making a swirl pattern when the strudel is cut across.
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