Susan Jung shares her favourite cake recipes
For an easy-to-make dessert that can be prepared well in advance, look no further
Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee
When it comes to desserts, I eat pastries such as pies, tarts and eclairs only on the day they're made. They're still fine the next day, but not nearly as delicious.
Cakes, though, are a different story: most of them keep well for several days and, if you put them in the fridge or freezer, they can be stored longer. Here are two of my current favourites:
My mother and I often made this when I was growing up; our family always referred to it as "Uncle Gene's apple cake" because it was my mother's eldest brother who gave her the recipe. I've modified it by decreasing the amount of sugar and adding a streusel topping (adapted from a recipe by Rose Levy Beranbaum). It's a very easy cake to make - if you work efficiently, you can have this in the oven in less than 30 minutes. Make the streusel first (there's enough for three cakes), then, while that's chilling in the fridge, chop the apples and nuts, and mix up the cake batter. Scrape the batter into the pan and bake it for 10 minutes. This gives you time to crumble up the streusel before spreading it over the surface of the cake; if you put it on before putting the cake in the oven, the topping will sink.
