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Serving: Dust the cooled cake with powdered sugar for a classic finish. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, allowing slices to come to room temperature before serving for the best texture.
Variations:
Nutty Twist: Stir a handful of chopped walnuts or pecans into the batter for a satisfying crunch.
Raisin Addition: Fold in a handful of raisins or dried cranberries for a fruity surprise in every slice.
Spice Boost: Enhance the flavor by adding a pinch of nutmeg or ground cloves along with the cinnamon.
FAQ:
Q: Can I peel the apples before adding them to the batter?
A: Absolutely! Leaving the peel on adds a bit of texture and color, but feel free to peel them if you prefer a softer bite.
Q: Can I use a different type of oil?
A: Yes, you can substitute seed oil with any light-tasting oil like canola or even melted coconut oil for a slight tropical note.
Q: What kind of apples are best for this cake?
A: Firm apples like Granny Smith, Honeycrisp, or Fuji work great because they hold their shape and balance the cake's sweetness.
Q: Can this cake be frozen?
A: Yes! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight at room temperature before serving.
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