Comments on: Bolzano Apple Cake

By: Nina Leslie

Nina Leslie — Mon, 29 Oct 2012 05:52:16 +0000

Thanks for your reply, Louise. I have bought 2 new springforms, they all leak. I have solved the problem by using a graham cracker crust that I push into the edges and then I also wrap the entire bottom of the springform (on the outside) with heavy duty aluminum foil that I bring up the ouside of the sides, so the leak is contained. But I will try what you suggested and put parchment on the bottom and up the sides, and clamp the ring over the paper. Best wishes, Nina

By: Louise

Louise — Sun, 28 Oct 2012 20:50:46 +0000

Regarding your leaking springform pan: is it possible you have had your pan for many years; they don’t close as tightly as when new. If purchasing a new one is not an option, you can lay a piece of parchment over the base and clamp the ring shut over the paper covered base.

By: steph (whisk/spoon)

steph (whisk/spoon) — Mon, 16 May 2011 21:51:46 +0000

Hope it comes out great! I have a Viking, and while it’s pretty accurate, I do leave a thermometer in there just in case. Wrap a layer of two of foil around the underside (outside) of your springform. You can also put it on a baking sheet just to make extra sure your oven floor stays clean.

By: Nina

Nina — Mon, 16 May 2011 21:26:36 +0000

Steph, thanks so much for your reply. I have not used an oven thermometer, that is a good idea – having a wonderful Wolf oven, I thought it would be accurate, but it doesn’t hurt to check. I will try making the cake again, carefully lining the springform pan with aluminum foil, and watching the temperature, cooking longer if need be. I don’t want to use a regular cake pan, I think I’ll mess it up inverting it onto a plate and flipping it.

By: steph (whisk/spoon)

steph (whisk/spoon) — Mon, 16 May 2011 21:19:11 +0000

I would try a regualr cake pan before trying a silicone one (I don’t like silicone pans much, but that’s personal preference). See my response to your other comment. Keep an eye on your cake, and if instincts tell you to bake longer, then check it again after an additional 5-10 minutes. Do you use a thermometer inside your oven to make sure temp is accurate?

By: steph (whisk/spoon)

steph (whisk/spoon) — Mon, 16 May 2011 21:15:59 +0000

I used a springform, but if yours leaks, I don’t see why you couldn’t use a regular cake pan…just be gentle when removing it. Grease and line your pan with parchement as in the original instructions. After cooling, I’d run a pairing knife areound the sides to make sure it’s loose, invert it onto a plate first to get it out of the pan and then flip it right side up onto another plate.

By: Nina

Nina — Sun, 15 May 2011 17:23:50 +0000

Can you tell me what kind of pan you baked the Bolzano Apple cake in? I’ve had problems with leaking springform pans.
Thanks,
Nina

By: Nina

Nina — Sun, 15 May 2011 17:21:16 +0000

First, let me say that is is one delicious cake! However, I’ve made it 4 times now, and had problems. Twice I made it in a springform pan, and both times they leaked quite a bit. Also, I didn’t think the 50 minute cooking time was sufficient – I thought it was still too loose – so next time I will need to watch it and bake longer. Then I made it twice in cupcake tins with aluminum foil baking cups. The baking cups were difficult to coat with butter and sugar, and the foil cups didn’t pull off the “cupcake’ neatly. So the “cupcakes” didn’t look very pretty.

Does anyone have a solution for a leaking springform pan? How about cooking time? Has anyone made this in a flexible silicon pan that peels off?

I would appreciate any ideas. This cake was wonderful and I really want to get it right. Thanks!

By: Eliana

Eliana — Wed, 24 Nov 2010 16:06:27 +0000

Gorgeous and looks so delicious.

By: Honey @ honeyandsoy

Honey @ honeyandsoy — Tue, 23 Nov 2010 03:44:23 +0000

Yum this cake looks amazing! It looks like what I was craving for a few weeks ago, but I made a cake that was unsatisfying! I will be trying this recipe the next time an apple craving hits!