Saturday, October 27, 2007

Apple Cake


This recipe has very quickly become my favorite thing to bake. I have now made it 3 times and each time it has been incredible. It is the first and only apple cake recipe I have ever made and I don't see a reason to go looking any further. The first 2 times I made it, I made it in a 13x9 pan. When I made it today though, I decided to try it out in a Bundt pan. It came out beautifully. My in-laws are coming to spend a few days with us and I am excited for them to try it. I have not made the frosting that the original recipe calls for, only because I really feel like it does not need frosting at all. So I will not post the frosting recipe here, but here is a link to the original recipe with the frosting recipe included.

Apple Cake (source: Culinate.com)

2 1/3 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp each of ground cloves and ground nutmeg
1/2 cup soft unsalted butter
1 1/2 cups sugar
2 eggs
4 cups peeled and finely chopped apples (I used 4 small to medium apples)
3/4 cup finely chopped pecans or walnuts (I omitted these)

1. Preheat oven to 325 degrees (I set my oven to 300 because I used nonstick bakeware) Butter and flour a 13x9 inch baking pan (or a Bundt pan)

2. In a large bowl mix together flour, baking soda, salt, and ground spices. In a mixer bowl, or with an electric mixer, cream together butter and sugar until light and fluffy. Add eggs and mix for another minute, until the eggs are blended into the butter and sugar. Reduce the speed to low, and add the flour mixture - a third at a time - just until the dry ingredients are incorporated. The batter will be very thick and stuff.

3. Fold in the apples and nuts and stir just enough to evenly distribute the apples and nuts through the batter.

4. Spoon the batter into the prepared pan, and with a spatula smooth the surface, pushing the batter into the corners of the pan. Bake in preheated oven for 40-50 minutes, checking the cake at 40 minutes with a toothpick. When the top of the cake is firm and in inserted toothpick comes out clean, the cake is done. Cool on a wire rack.

*Note: when baking in a 13x9 pan, my cake was done perfectly at 43 minutes. In the Bundt pan it took 50 minutes. If using a Bundt pan, cool the cake for 10-15 minutes and then invert onto a plate or serving platter.

The pictures above are from today when I baked it in the Bundt pan, but here's a picture that I took the first time I made it in a 13x9.

3 comments:

  1. This looks really good, perfect for fall! :o)

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  2. i can't wait to try this recipe (w/less butter)! :)

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  3. Oh my gosh! That looks so yummy! I tend to only use my bundt pan in the Spring (no idea why...) maybe I'll break it out for this recipe! Yum!

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