Bon_Appetit 2019-10-01

16 – OCTOBER 2019 PHOTOGRAPH BY CHELSIE CRAIG

FOOD STYLING BY REBECCA JURKEVICH

Home – From the Test Kitchen

Mixed Nuts
Ground nuts not only give
this cake a toasty, deep
flavor, they also tenderize
the crumb by adding
fat and countering flour’s
glutenous toughness.

Core Power

Step away from the apple

corer! The neatest way to

remove a core is to use that

melon baller that’s been

idle since August (or 1999).

A sturdy teaspoon measure

will also do the trick.

Go Halfsies

Rather than mix in chunks

of fruit, Saffitz opts for

peeled apple halves so that

every serving has a big

portion of spoonable fruit

cupped by moist cake.

Apple Cake Hot Take

Tender, nutty, and studded with caramel-

glazed apple halves, Claire Saffitz’s apple cake

is the best apple cake. (There, we said it.)