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To Peel or Not to Peel. . . Gravenstein Apple Chunks in Cake

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I've got some nice green Gravensteins (with a lovely aroma I'd like to keep in the cake) and an old apple cake recipe that I've always made with thick slices of peeled apple. But I was reading a 2005 post (Gordon Wing, are you out there?) which said NOT to peel Gravensteins for pie because the skins just "melt away".

Other factors that may be relevant: the cake is a bundt-type cake which will bake for around 1 1/4 hours. I usually slice each peeled, cored apple into 12 wedges. These apples seem to have been waxed.

Should I keep the apple skins on? If so, how do I get the wax off?

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  1. I would peel the apples for a cake recipe esp if they appear to have some kind of coating. The skin of an imported Gravenstein might be tougher than a freshly picked apple. In a pie, skins might 'melt away' but I don't think they would in a cake.

    1. I've never baked with Gravensteins so I suppose it's possible the skins cook away, but I have made a couple of recipes calling for not peeling and did not like the texture in the baked product. When I make applesauce I don't peel or core - just quarter, and put the cooked mush through a food mill. I can tell you that there's plenty of tough skin left behind regardless of what kind of apples I use.