Fresh Apple Cake
Jan. 10th, 2021 06:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mama_kestrel posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeI have a new food processor, which I needed to test while I could still return it if necessary. I also have a bunch of granny smith apples which I need to use up. (I asked my husband to get me 4 large apples. He came home with a 5 pound bag of small ones. End result: extra 3/4 bag of apples.) Solution? Memory said there was a recipe for fresh apple cake in the Fannie Farmer Baking Book, published in 1984. And lo and behold, there it was.
So, recipe, with my modifications in paranthses.
Fresh Apple Cake
Adapted from the Fannie Farmer Baking Book, by Marion Cunningham
Cake
• 6 T. butter, at room temperature
• 1 cup sugar (I used 1 cup firmly packed brown sugar)
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/2 cup all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. clove (I used 1 tsp ground ginger. I don't have clove, and we like ginger.)
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• 2 cups chopped unpeeled cooking apples
• 1/2 cup chopped walnuts, optional (I had more like 2/3 cup once the food processor was done with them. I threw it all in.)
• 1/2 cup raisins (I used a full cup.)
Preheat oven to 350°F. Grease and flour (or cooking spray) an 8″x 8″ cake pan.
Chop the apples, and walnuts if using. (If you want to measure and combine them in one prep bowl, that's fine. You'll be adding them and the raisins at the same time anyway.)
In a large bowl, beat butter and sugar until creamy. Add eggs, one at a time, beating continuously until batter is smooth. Add vanilla extract.
In another small bowl, add flour, baking powder, baking soda, and spices. Whisk to combine.
Stir flour mixture into wet ingredients until just moistened. Fold in apples, nuts, and raisins.
Pour into the prepared baking dish. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be careful where you put the toothpick; if it hits nuts or raisins, it will come out clean no matter what the batter is doing. Look for shiny spots or slight depressions on the surface, and stick your toothpick in there. If there aren't any shiny spots, then it's probably done. It will also be pulling away slightly from the sides of the pan.
Serve warm, with tea or coffee. This makes a lovely breakfast cake. It's also good with cream cheese frosting.
Next experiment: substituting oatmeal for part of the flour.
So, recipe, with my modifications in paranthses.
Fresh Apple Cake
Adapted from the Fannie Farmer Baking Book, by Marion Cunningham
Cake
• 6 T. butter, at room temperature
• 1 cup sugar (I used 1 cup firmly packed brown sugar)
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/2 cup all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. clove (I used 1 tsp ground ginger. I don't have clove, and we like ginger.)
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• 2 cups chopped unpeeled cooking apples
• 1/2 cup chopped walnuts, optional (I had more like 2/3 cup once the food processor was done with them. I threw it all in.)
• 1/2 cup raisins (I used a full cup.)
Preheat oven to 350°F. Grease and flour (or cooking spray) an 8″x 8″ cake pan.
Chop the apples, and walnuts if using. (If you want to measure and combine them in one prep bowl, that's fine. You'll be adding them and the raisins at the same time anyway.)
In a large bowl, beat butter and sugar until creamy. Add eggs, one at a time, beating continuously until batter is smooth. Add vanilla extract.
In another small bowl, add flour, baking powder, baking soda, and spices. Whisk to combine.
Stir flour mixture into wet ingredients until just moistened. Fold in apples, nuts, and raisins.
Pour into the prepared baking dish. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be careful where you put the toothpick; if it hits nuts or raisins, it will come out clean no matter what the batter is doing. Look for shiny spots or slight depressions on the surface, and stick your toothpick in there. If there aren't any shiny spots, then it's probably done. It will also be pulling away slightly from the sides of the pan.
Serve warm, with tea or coffee. This makes a lovely breakfast cake. It's also good with cream cheese frosting.
Next experiment: substituting oatmeal for part of the flour.
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