Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Apple Cake
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the apples
Chop the soaked apples finely.
In a pot, cook the chopped apples slowly with molasses and sugar for one hour.
Make the batter
Let the mixture cool, then add the butter, eggs, sour milk, flour, baking soda, and spices.
Mix until well combined and pour into a greased cake pan.
Bake
Bake in a preheated oven at 350°F (175°C) until a toothpick comes out clean.
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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Apple + milktop 11% of all pairsSmell alikemoderateCooked together4,104 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Molasses + sugartop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 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
- Dried apples
- Provide fruit flavor and moist, chewy pieces throughout the cake.
- Molasses
- Adds dark color, deep sweetness and moisture to the cake.
- Eggs
- Bind the batter and add structure as the cake sets.
- All-purpose flour
- Forms the main structure of the cake as it bakes.
- Baking soda
- Reacts with the acidic sour milk and molasses to lift the cake as it bakes.
- Butter
- Adds fat for tenderness, richness and flavor.
The step that matters
Let the apple mixture cool before adding the rest. Adding the eggs and baking soda to a hot mixture can cook the eggs unevenly and cause the baking soda to react too early, weakening the rise. Cooling first keeps the batter smooth and lets the leavening work well in the oven.
Swap the apple
How well each one fits the dish's main ingredients (molasses, sugar, butter, egg, milk, flour):
- Raisinfits better
- Vanillafits better
- Figfits better
- Applethe original
Fit is the average pairing score against molasses, sugar, butter, egg, milk, flour. 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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