25 February 2012

Apple Cake

A couple of weeks ago, Chris and I bought a bushel of winter apples, which I must say is a fair few apples. However, being not in the mood for apple pie or crisp (sacrilegious, isn't it?) and having accidently made up too much of the dries for a carrot cake a week or so before I thought, why not?

And so I made an apple cake. The wet ingredients are a bit made up (though I did reference a couple of actual apple cake recipes: 1 & 2, neither of which upon baking them I like quite so much as the cobbled together recipe I first made) so the apple sauce and egg amounts are adjustable to your preferred batter consistency (read: I don't remember how much I added as I didn't measure and it was awhile ago).

Apple Cake
makes 1 single-layer cake

Apple Mix:
4 medium apples
1/4 cup sugar
1-1/2 teaspoons ground cinnamon

Dry ingredients:
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup sugar

Wet ingredients:
1/4 to 1/2 cup apple sauce
1/4 cup brandy or rum
1 tablespoon lemon juice
1 teaspoon vanilla
1/4 cup melted butter
2 to 3 medium eggs

1. Preheat oven to 350°F, grease a 9" cake pan and dust the cake pan with flour

2. Peel and core apples, then cut them into chunks

3. Toss the apples with 1/4 cup sugar and 1-1/2 tsp cinnamon and let sit for 15 minutes

4. Mix all the dry ingredients together

5. Make a well in the center of the dry ingredients and add all wet ingredients except eggs (starting with 1/4 cup apple sauce)

6. Stir that together, adding first two eggs one at a time, and the extra apple sauce and egg as necessary to make a pourable but somewhat thick batter

7. Pour half the batter into the cake pan and smooth to cover the entire bottom

8. Distribute half the apple chunks over the batter, then do a second layer of batter and apples, pouring the juice from the apples over the top layer

9. Bake for 20 to 30 minutes or until a tester comes out clean from the middle of the cake

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