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Apple Cake
I came across this recipe some years ago in Bon Appetit magazine. It was a reader's recipe and I find that these recipes frequently are more reliable than the recipes directly from the magazine. It has proven to be very popular with everyone as it is both very easy to make, so that the children can be allowed to prepare it, and also very tasty to eat.
With the weather getting steadily colder, you can just about fit it one more visit to the orchards to go apple picking. But if that sounds like too much work then buy your apples at the supermarket. The children will enjoy making this with you anyway and being together as a family is the main point. One of the men in my classes makes this every time he visits his brother and family. It is extremely well received as a weekend breakfast and the kitchen smells wonderful while it cooks.
If you want to get fancy then bake this cake in a spring form pan and once baked and cooled, frost it with cream cheese frosting to impress your friends or even mother-in-law. They don't need to know how easy it was to make.
Ingredients - 12-16 pieces
-
2 large Granny Smith apples, peeled, cored and cut into small pieces like shredded cheese.
This is a great time for using up the softer apples the kids won't eat. You can add more apples, but the mix takes longer to bake due to moisture content. - 1 c sugar
- ½ c (1 stick) butter melted and cooled (or Canola oil)
- 1 large egg
- 1¼ c all purpose flour
- 2 tsp. cinnamon
- 1 tsp. baking powder
Method
1. Preheat oven to 375°. Butter and flour 8 x 8" pan.2. Mix diced apples, sugar, melted butter (or oil) and egg in an 8 c bowl until blended.
3. Sift flour, cinnamon, and baking powder onto mix. Stir thoroughly until no sign of flour remains. There is no need to use an electric mixer.
4. Transfer to pan and bake for about 45 minutes until top is brown and crusty and a thin knife inserted comes out clean.
5. Serve in pieces hot with butter for breakfast or with cream or ice cream for dessert. Add ½ c raisins or chopped nuts if desired.
6. Bake in a 9 1/2" Springform pan and ice with cream cheese frosting and sprinkle with chopped nuts for a fancier appearance.
Cream Cheese Frosting
- 1 stick of butter, softened, unsalted if you have it
- 4 oz cream cheese (½ of block) at room temperature
- 1½ cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp cream
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Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.