How It Works

• Bread and cakes, especially those already sliced, are prone to drying out. These baked goods can readily absorb the moisture from an apple slice, which replenishes their lost moisture and helps them stay fresh longer. The apple can't fix the baked goods if the bread or cake has developed a stale flavor. The bread or cake may also absorb some flavor or odor from the apple slices, so this method works best with cakes or quick breads that already contain fruit.

The Right Wrapper

• Proper wrapping is the first line of defense to keep your cakes and breads from drying out. Wrapping them tightly in plastic wrap so there is no air exposure keeps them moist longer. Individual slices also retain their moisture best when wrapped tightly, or you can place them in an airtight storage container. Most cakes and breads don't require refrigeration unless they contain fresh fruit or cream fillings that must remain refrigerated. Apple slices don't benefit fresh, already moist cakes and breads, so you usually don't need to add them until the baked goods are at least a day old.

Bring On the Apples

• Lay apple slices on top of the cake or bread before wrapping it so the baked goods can absorb the moisture from the slices. You can lay a small piece of cheesecloth on top of the baked good, and then set the apples slices on top the cloth if you don't want them in direct contact with the bread or cake. The baked good usually absorb the moisture quickly, so the slices may require replacing daily as they begin to brown and dry out.

Safety First

• Although most baked goods store well at room temperature in the pantry for five to seven days, keep a close eye on them and dispose of them promptly if they begin to grow visible mold. When using sliced apples to add moisture, remove and dispose of the apples daily so they don't begin to rot. The slices will begin to brown quickly once cut and exposed to air, but the browning isn't a cause for concern and is just a natural color change.