How to store: Wrap tightly in plastic cling wrap and leave at room temperature in a cool, dry place for up to three days. To extend it's life, wrap the apple cake tightly in aluminum foil or plastic cling wrap (or place in a large Ziploc bag if you’ve eaten enough of it) and store in the refrigerator for 7-10 days.

How to freeze: Wrap tightly in plastic cling wrap or place in a freezer bag and freeze for up to three months. You may want to slice the cake into individual servings and wrap them each individually prior to freezing if you don’t want to eat it all at once. To thaw, let it come up to room temperature on the counter for a few hours or overnight in the refrigerator before serving or attempting to reheat.

Do not overmix the batter. Stir the batter with a spatula until just combined and no dry ingredients are visible. Overmixing will make the bread denser and firmer.

Patience is key. It’s incredibly important that you let the cake cool long enough before you attempt to flip it. Premature flipping may result in your cake breaking in half, leaving you with half a cake on the platter with the remainder still wedged in the pan. It’s better to err on the side of caution here and wait longer than you think you should if you’re worried about breakage.