Why it works: Oats and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,532 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓
Apple Cake
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the apples
Soak the apples overnight in cold water.
Chop the soaked apples and cook them in molasses for 20 minutes.
Make the cake
Add butter, sugar, eggs, rolled oats, salt, baking powder, and vanilla to the cooked apples. Mix well and pour into a baking dish.
Bake in a slow oven at 300°F (150°C) until set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Oats + vanillatop 5% of all pairsSmell alikemoderateCooked together1,532 recipes
Shared aroma: alpha-pinene (pine, turpentine).
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Apple + vanillatop 8% of all pairsSmell alikemoderateCooked together1,501 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Molasses + sugartop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Apple + oatstop 12% of all pairsSmell alikemoderateCooked together518 recipes
Shared aroma: damascenone (apple, rose).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Apples
- Provide the bulk and fruity flavour, softening as they cook in the molasses.
- Molasses
- Adds sweetness, dark colour and a deep, slightly bitter flavour.
- Eggs
- Bind the mixture and help it set into a firm, sliceable cake.
- Rolled oats
- Add body and a chewy texture by absorbing liquid as the cake bakes.
- Baking powder
- Releases gas during baking, helping the cake rise and become lighter.
- Butter
- Adds richness and a tender texture by coating flour-free starches and fats.
The step that matters
Bake in a slow oven until set. Baking at a low 300°F heat cooks the eggs and oats gently. Too hot an oven can dry or toughen the cake before its centre sets, so check for a firm centre rather than relying only on the clock.
Swap the apple
How well each one fits the dish's main ingredients (molasses, butter, sugar, egg, oats, vanilla):
- Figfits better
- Blueberryfits better
- Bananafits better
- Applethe original
Fit is the average pairing score against molasses, butter, sugar, egg, oats, vanilla. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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